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Pumpkin White Chocolate Muffins with Crumb Topping

Pumpkin White Chocolate Muffins with crumbtTopping 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.

 

Pumpkin White Chocolate Muffins with Crumb Topping

 

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.

 

Pumpkin White Chocolate Muffins with Crumb Topping

 

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.

 

Pumpkin White Chocolate Muffins with Crumb Topping

 

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.

 

Pumpkin White Chocolate Muffins with Crumb Topping

 

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.

 

If you want more ideas for your white chocolate, I also love these white chocolate macadamia nut cookies, peppermint mocha macarons and white chocolate mousse.

 

Bake first on 220C (430F) for 5 minutes, then reduce to 190C (375F) for 12 minutes < this is what creates those beautiful domed tops, just like I did with my rhubarb muffins and blueberry muffins too!

 

Pumpkin White Chocolate Muffins with Crumb Topping

 

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!

 

Pumpkin White Chocolate Muffins with Crumb Topping

 

Look at that moistness! I know 'moist' is the least favorite word of many, but come on, what word should I use for this??

 

Embrace Fall with these Fall Favorites

 

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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Pumpkin White Chocolate Muffins with Crumb Topping

Pumpkin White Chocolate Muffins

Yield: 15 muffins
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Pumpkin White Chocolate Muffins with Crumb Topping- you get that crunchy topping and a deliciously moist and perfectly spiced muffin.

Ingredients

Pumpkin White Chocolate Muffins

  • 300 gr flour, 2 cups
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice, see link in notes*
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • 130 gr butter, it will be approx 105 gr once browned, ½ cup
  • 200 gr brown sugar, 1 cup
  • 2 eggs
  • 250 ml pumpkin puree, 1 cup
  • 125 ml milk, ½ cup
  • 1 tablespoon vanilla extract
  • 100 gr white chocolate, chips or chopped. more is also fine, 3.5 oz

Spiced Crumb Topping

  • 1.5 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon flour
  • ¼ teaspoon pumpkin spice, or cinnamon
  • 0.5-1 tablespoon butter, cubed

Instructions

  1. Pre-heat oven to 220C (430F). Add cupcake liners into a cupcake tin.
  2. Mix all the dry ingredients in a large bowl: flour, baking powder, baking soda, spices, salt and chopped white chocolate. If you wish to add more white chocolate to the top, reserve some (or add more!).
  3. 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.
  4. Mix all the wet ingredients in another bowl: the cooled brown butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.
  5. 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.
  6. 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.
  7. Fill the cupcake tins with batter up to the brim. This makes a nice dome to the muffins. Sprinkle with more white chocolate and the spiced crumb topping.
  8. Bake first on 220C (430F) for 5 minutes, then reduce to 190C (375F) for 12 minutes.
  9. Drizzle with a mix of cream cheese and powdered sugar, if desired.
Nutrition Information:
Yield: 15 Serving Size: 1 muffin
Amount Per Serving: Calories: 246Total Fat: 10.2gSaturated Fat: 6.1gCholesterol: 43mgSodium: 237mgCarbohydrates: 35.4gFiber: 1.4gSugar: 18.1gProtein: 3.8g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Laura

Monday 22nd of October 2018

These look and sound absolutely amazing! I always want to try and incorporate pumpkin into some recipes at this time of year, and this is a perfect idea! Thank you so much for putting this together.

Laura ☆ laurahasablog.co.uk

Stine Mari | Ginger with Spice

Tuesday 23rd of October 2018

Yes, me too! Just love the comfort of pumpkin. Thank you so much, Laura

Shernell P Cooke

Sunday 21st of October 2018

What a beautiful recipe. I need those muffins.

Stine Mari | Ginger with Spice

Tuesday 23rd of October 2018

Thank you!

Fiona Maclean

Saturday 20th of October 2018

I made pumpkin muffins last halloween and loved them. I can imagine how much better they would be with white chocolate too!

Stine Mari | Ginger with Spice

Sunday 21st of October 2018

It's is a magic combination, although regular pumpkin muffins are delicious too!

Kim @ Three Olives Branch

Friday 19th of October 2018

These look so delicious! And I love that you included a crumb topping, those are the best!

Stine Mari | Ginger with Spice

Sunday 21st of October 2018

I tend to crumb top everything lately, it is so so yummy! Thank you very much, Kim!

Karen Giuliana

Friday 19th of October 2018

I have gone to pumpkin heaven! I seriously need to make these ASAP! They look so delicious and pumpkin is my favorite this time of year! Thank you for sharing and the white chocolate bites seem just too good!

Stine Mari | Ginger with Spice

Sunday 21st of October 2018

I just love pumpkin! It's so versatile. Thank you so much!

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