Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In another bowl, mix pumpkin puree, eggs, both sugars, oil, and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Gently fold in white chocolate chips.
- Spoon batter into muffin cups, filling about 3/4 full.
- Bake for 20–24 minutes or until a toothpick comes out clean.
- Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Feel free to customize the muffins by adding nuts or swapping chocolate types. Store in an airtight container for up to three days or freeze for up to two months.