Pumpkin White Chocolate Muffins with Crumb Topping is one of the finer inventions of life. The first bite I took my eyes widened and I was like “my goodness this is why we love Fall”. You get that crunchy topping and a deliciously moist and perfectly spiced muffin.
It’s no secret that I love Fall, pumpkin and everything nice. Hence why I share so many pumpkin recipes during Fall. They are just amazing! If you want to see what else pumpkin related I have for you, you may want to check out this Pumpkin Sage Brown Butter Soup, Soft and Chewy Pumpkin Snickerdoodle Cookies, Easy Homemade Blender Pumpkin Spice Latte and Moroccan Butternut and Chevre Soup. Hey, we love pumpkin!
Pumpkin White Chocolate Muffins
Pumpkin White Chocolate Muffins are hard to beat this time of year. And these are even made with nutty brown butter – that is just drool worthy! Let’s begin with pre-heating our oven to 220C (430F). Add cupcake liners into a cupcake tin.
Mix all the dry ingredients
Mix all the dry ingredients in a large bowl: flour, baking powder, baking soda, spices, salt and chopped white chocolate. This isn’t a whole lot of chocolate, so if you want more, do so. I also like to reserve a little to put on top.
Brown the butter
Brown the butter: Cube butter into smaller pieces so it melts evenly. Melt on medium low until it smells nutty. It will become bubbly, but just keep going. Use a light colored pan to see the browning. Stir occasionally. It takes somewhere between 5 to 10 minutes. Let it cool slightly but not set.
Mix all the wet ingredients
Mic all the wet ingredients in another bowl: the cooled brown butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.
Using a spatula, fold the wet ingredients into the bowl with the dry ingredients. Do not overmix, just until it’s smooth and free of flour lumps.
Make the crumb topping
Cube butter and add all the ingredients to a small bowl. Using two forks, mash everything together until the butter is in pea sized pieces or smaller.
Fill the cupcake tins with batter up to the brim. This makes a nice dome to the muffins making it more like a bakery style muffin. Sprinkle with more white chocolate and the spiced crumb topping.
Bake first on 220C (430F) for 5 minutes, then reduce to 190C (375F) for 12 minutes. Drizzle with a mix of cream cheese and powdered sugar, if desired. I don’t feel it’s necessary because this muffin is the queen of muffins. I actually think these Pumpkin White Chocolate Muffins have to be my favorite muffin ever. And I love muffins and cupcakes!
Look at that moistness! I know ‘moist’ is the least favorite word to many, but come on, what word should I use for this??
Embrace Fall with these Fall Favorites
- Wild Mushroom Ravioli with Sage Brown Butter and Roasted Walnuts
- Blackberry Glazed Brussels Sprouts and Broccoli
- Balsamic Blackberry Basil Grilled Cheese
If you have any feedback, I’d love to hear from you. Either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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