White Choc Pumpkin Muffin

4.20 from 15 votes

Moist, fluffy, and bursting with cozy fall flavors, these pumpkin white chocolate chip muffins are the ultimate breakfast or mid-morning snack.

Prep Time15

Cook Time18

Additional Time2

Total Time35

Course: Over 200 Favorite Easy Breakfast Recipes

Keyword: pumpkin, pumpkin spice, white chocolate

Servings:

Author: Carrian Cheney

Preheat the oven to 425℉ degrees.
Line a muffin pan with muffin papers (you'll end up with 12-14 muffins total).
In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
1 ¾ Cup All-Purpose Flour, 1 teaspoons Baking Soda, 1/2 teaspoons Salt, 2 teaspoons Ground Cinnamon, 1/4 teaspoon Nutmeg, 1/8 teaspoon Ground Cloves, 1/4 teaspoon Ground Ginger
In a separate large bowl whisk together the oil, sugars, vanilla extract and eggs. Then stir in the sour cream and pumpkin puree.
1/2 Cup Vegetable Oil, 3/4 Cup Brown Sugar, 1/4 Cup Sugar, 2 teaspoons Vanilla Extract, 2 Large Eggs, 1/4 Cup Sour Cream, 1 ½ Cups Pure Pumpkin Puree
Fold in the dry ingredients and the chocolate.
3/4 Cup White Chocolate Bar
Spoon the batter into the prepared muffin pan, filling each to the very top.
Bake at 425℉ for 5 minutes. Then without taking the muffins out of the oven, turn the temperature down to 350F and continue baking for 15-17 minutes or until an inserted toothpick comes out clean.
Allow to cool in the pan for 5 minutes, then continue cooling on a wire rack.

May be kept for 2-3 days at room temperature, or frozen for up to 3 months.