Pumpkin Muffins with White Chocolate Chips

I know what you’re thinking: “Pumpkin with white chocolate? I don’t know about that, Milady.” But trust me, these are amazing. It’s such a good combo and the sugar on top just makes it so delightfully crunchy.

I got this recipe a few years ago from a friend, and now I make it every Fall because it’s such a crowd pleaser! It’s really my go-to when it becomes pumpkin season.

Note: This recipe makes about 30 muffins and is easily cut in half if you don’t want or need quite that many muffins. But, I will say, these little babies freeze quite well.


 4 eggs

2 cups sugar

1 (16 ounce) can pumpkin

1 teaspoon vanilla extract

1 cup vegetable oil

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

12 ounces white chocolate chips

Raw sugar



Preheat oven to 400 degrees.

In a large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. Mix dry ingredients together and add to the pumpkin mixture. Fold in the chips.

Fill greased or paper-lined muffin cups 3/4 full. Sprinkle with raw sugar.

Bake 16-20 minutes. I’ve found the sweet spot is typically 18 or 19 minutes, just depends on your oven I suppose. Pull out of the oven and let sit in the pan for a minute and then remove each muffin to a cooling rack.




One thought on “Pumpkin Muffins with White Chocolate Chips

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s