White Chocolate Chip Pumpkin Muffins

Fall baking season is here and these White Chocolate Chip Pumpkin Muffins are kicking it off! A tender, moist muffin packed with white chocolate chip treats. I think pumpkin and white chocolate pair really nicely together. Normally I don’t care for white chocolate unless it’s in something tasty like these muffins!

This recipe really is simple. Wet ingredients in one bowl, dry ingredients in another. No special equipment, just a couple bowls and a whisk or spoon. This recipe is loosely based on these muffins, but I did not make mine gluten free, and swapped a handful of ingredients. You’ll notice in my photos I don’t use paper muffin liners. I haven’t really used them since I got these silicone muffin pans. They make mini ones too! Perfect for cupcakes, muffins, and even meatloaf!

I used coconut oil in this recipe, but you could certainly use a canola or vegetable oil. I also used natural maple syrup instead of sugar. They’re not overly sweet, the perfect balance. I did top them with a bit of turbinado sugar for a little sweet texture on top!

Great served for breakfast, brunch, dessert, or a snack! The perfect fall baking adventure that will fill your kitchen with the best aroma. Muffins always freeze really well if you like to stock up on goodies!

Let me know if you try these White Chocolate Chip Pumpkin Muffins by leaving a rating or comment below. Here are a few of my other festive baking treats!

Mini Snickerdoodle Cheesecakes

White Chocolate Cinnamon Snack Mix

Brown Butter Pumpkin Bars

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White Chocolate Chip Pumpkin Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Laura Doerr


  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup coconut oil melted
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup milk or water
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips
  • Turbinado sugar optional for topping


  1. Preheat oven to 350°. Line cupcake pan with paper liners, or spray with nonstick cooking spray. Silicone muffin pans do not need liners or spray.

  2. In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

  3. In a large bowl whisk together melted coconut oil, maple syrup, and eggs. Whisk in pumpkin puree, milk/water, and vanilla extract. Stir in dry ingredients just until combined. Gently stir in white chocolate chips.

  4. Fill muffin tins about 2/3 full. If desired, add additional white chocolate chips on the top. Bake for 18-20 minutes or until toothpick comes out clean. For an added sweet crunch, sprinkle with turbinado sugar immediately after you remove from oven.

  5. Cool completely and store in an air tight container. They also freeze very well.

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