Description
These soft, spiced Pumpkin White Chocolate Muffins are cozy autumn in a bite—made with real pumpkin puree, warm spices, and melty white chocolate, all topped with a buttery streusel for irresistible crunch.
Ingredients
Scale
- 75ml sunflower oil
- 115g unsalted butter, cubed
- 150ml whole milk
- 1 egg
- 150g pumpkin purée
- 300g self-raising flour
- 75g caster sugar
- 75g light brown sugar
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 100g white chocolate, chopped
- Streusel Topping:
- 65g white sugar
- 80g plain flour
- 45g unsalted butter, melted
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners, spacing them slightly apart.
- Prepare the streusel topping: Mix sugar and flour in a small bowl, then stir in melted butter until crumbly. Set aside.
- Melt the butter in a saucepan and let it cool slightly. Whisk in the sunflower oil, milk, egg, and pumpkin purée until smooth.
- In a large bowl, whisk together the self-raising flour, caster sugar, light brown sugar, nutmeg, ginger, and cinnamon.
- Pour the wet mixture into the dry ingredients and gently fold until almost combined.
- Fold in chopped white chocolate—do not overmix.
- Divide the batter evenly among the muffin liners, filling each about ¾ full.
- Sprinkle streusel over each muffin and press lightly to adhere.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins soft and tender.
- For extra crunch, add chopped pecans or walnuts to the streusel.
- Use canned or homemade pumpkin purée—make sure it’s not pumpkin pie filling.
- These muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg