The perfect fall muffin recipe. The combination of the pumpkin and white chocolate are reminiscent of pumpkin cheesecake. Yum! For a lighter muffin be sure to sift your flour and level off the measuring cup. Do not over-mix batter to ensure your muffins are tender.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
9
Yield:
9 Muffins
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.

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  • Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.

  • Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.

  • Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Nutrition Facts

323 calories; protein 4.5g 9% DV; carbohydrates 44.5g 14% DV; fat 14.5g 22% DV; cholesterol 24.6mg 8% DV; sodium 300.2mg 12% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2015
I would rate this higher if I could! I made them as mini muffins. I cooked them for 12 minutes and they were perfect. The recipe made 24 minis. I served them with whipped cream cheese and everyone raved about them. I will definitely make these again! Read More
(1)
17 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/25/2015
I would rate this higher if I could! I made them as mini muffins. I cooked them for 12 minutes and they were perfect. The recipe made 24 minis. I served them with whipped cream cheese and everyone raved about them. I will definitely make these again! Read More
(1)
Rating: 5 stars
11/14/2014
Kids made them and they were DELISH! Definately double the recipe Read More
Rating: 5 stars
11/20/2015
They are Awesome! Read More
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Rating: 3 stars
10/03/2020
I used stevia for white sugar. Overall, I like plain pumpkin muffins better. Also these really stuck to the paper liners. Not sure why! Read More
Rating: 5 stars
10/09/2019
I did not change any thing. Read More
Rating: 5 stars
12/10/2019
Our family considers ourselves pumpkin muffin connoisseurs so rating these 5 stars comes with lots of experience. The density the texture the flavor - perfect! This is our new favorite recipe! Well done! Read More
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Rating: 5 stars
01/27/2018
I tripled the recipe. For "pumpkin spice" I used half cinnamon 1/2 allspice and then added in a touch of ground cloves. Additionally instead of using lemon extract I substituted in oil essence of Orange. I added in an extra three quarter cup sugar or if you were following the recipe 1/4 cup. Tripling the recipe made a total of 44 muffins. Lastly I used a 12 oz package of semi-sweet chocolate chips instead of white chocolate chips. Reviews from everybody were stellar and our family loved them too. Brought them to the office as well as sold at a bake sale- again everybody loved. Read More
Rating: 5 stars
11/26/2014
What a combination outstanding!: )- Read More
Rating: 5 stars
09/11/2018
This was a very thick batter and a very dense muffin...but I liked it a lot. My husband and I both felt that it tasted identical to the pumpkin scone at Starbucks very hearty and tasty. Read More