Print

White Chocolate Cranberry Pumpkin Swirl Muffins

white chocolate cranberry pumpkin swirl muffins - featured image
Print Recipe

These easy pumpkin swirl muffins are packed with creamy white chocolate chips and tart cranberries for the ultimate fall breakfast treat. Moist, tender, and bakery-worthy, they’re perfect for brunch, snacks, or gifting during sweater weather.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice (optional)
  • 1 cup (230g) pure pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) milk (dairy or unsweetened almond milk)
  • 1 tsp pure vanilla extract
  • 3/4 cup (130g) white chocolate chips
  • 1/2 cup (60g) dried cranberries
  • 2 tbsp coarse sugar (optional, for topping)
  • Extra white chocolate chips and cranberries for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice (if using).
  3. In another bowl, whisk together pumpkin puree, eggs, oil, granulated sugar, brown sugar, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
  5. Fold in white chocolate chips and dried cranberries, reserving a few for topping if desired.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Use a toothpick or skewer to gently swirl the tops of each muffin in a figure-eight motion for a marbled effect.
  8. Sprinkle with coarse sugar and extra white chocolate chips and cranberries if desired.
  9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and dairy-free white chocolate chips. Do not overmix the batter for tender muffins. Letting the batter rest in the pan for 5 minutes before baking can help create domed tops. Muffins freeze well for up to 2 months.

Nutrition

Keywords: pumpkin muffins, white chocolate, cranberry, fall breakfast, easy muffins, swirl muffins, autumn baking, brunch, snack, bakery style

Find it online: https://atomicbite.com/white-chocolate-cranberry-pumpkin-swirl-muffins-easy-fall-breakfast-recipe/