Pumpkin white chocolate chip muffins are moist and cakey, warmly spiced, and studded with white chocolate chips for extra sweetness.

Pumpkin White Chocolate Chip Muffins.

  • Author: Bet Denton
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 muffins


  • 3/4 cup vegetable oil (such as canola or avocado oil)
  • 1/4 cup unsweetened applesauce
  • 1-1/2 cups sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon (heap it up if you want!)
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour (or an additional cup of all-purpose)
  • 1-1/2 cups white chocolate chips


  1. Preheat oven to 350. Beat oil, applesauce, and sugars in a large bowl until smooth. Add eggs and pumpkin and beat.
  2. Add half of the flour and all the spices, salt, and baking powder/soda. Mix just until combined. Scrape the sides, then add remaining flour and beat until just combined again. Fold in the white chocolate chips.
  3. Line two 12-cup muffin tins with paper liners, or grease/spray them. Fill each cup about 2/3 full. Bake 18-22 minutes (mine were perfect at 20 minutes).


You can use 1 cup of oil in place of the oil/applesauce combo.

This recipe is adapted from my pumpkin bread – I reduced the sugar, used part applesauce for the oil, and used some whole wheat flour to compensate for the fact that I was adding the chips! I also skipped the cloves, but you could add some if you’d like to!