These mini white chocolate pumpkin muffins are one of the easiest fall treats to throw together. They’re soft, full of pumpkin flavor, loaded with little bites of white chocolate, and make the entire house smell like fall while they bake.
I started with Pillsbury Pumpkin Quick Bread & Muffin Mix, swapped the eggs for applesauce, and added white chocolate chips and chopped walnuts. It’s an easy fall baking shortcut that feels a little more homemade without requiring a long list of ingredients.
Easy Mini Pumpkin Muffins
There’s something about pumpkin baking that immediately makes the house feel like fall. These smelled SO good while they were baking, and making them mini means they’re perfect for grabbing as a quick breakfast, after-school snack, or little fall treat.
The white chocolate adds sweetness, while the chopped walnuts give them a little crunch. And because the base is a boxed pumpkin bread mix, the whole recipe comes together quickly.
Ingredients
- 1 box Pillsbury Pumpkin Quick Bread & Muffin Mix
- 1 cup water
- 3 tablespoons oil
- 1/2 cup applesauce
- 1/2 cup white chocolate chips
- 1/4 cup chopped walnuts
Get Everything you Need Here
How to Make Mini White Chocolate Pumpkin Muffins
- Preheat the oven to 375°F. Lightly grease a mini muffin pan or line it with mini muffin liners.
- Add the pumpkin bread mix, water, oil, and applesauce to a large mixing bowl.
- Stir until just combined.
- Gently fold in the white chocolate chips and chopped walnuts.
- Spoon the batter into the prepared mini muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 15–20 minutes, beginning to check them around the 15-minute mark. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the pan for a few minutes before removing.
Why I Used Applesauce Instead of Eggs
Instead of using the eggs called for on the box, I used 1/2 cup of applesauce.
It’s an easy swap for quick breads and muffins, and it works especially well with pumpkin. The applesauce helps keep the muffins soft and moist without changing that classic pumpkin flavor.
Easy Variations
You can easily change these up depending on what you have at home. Leave out the walnuts for a nut-free version, swap the white chocolate for semi-sweet chocolate chips, add dried cranberries, or sprinkle a little cinnamon sugar on top before baking.
You can also make these as regular-size muffins. Just remember that larger muffins may need additional baking time.
How to Store Pumpkin Muffins
Once completely cooled, keep the muffins in an airtight container at room temperature for a few days.
You can also freeze them. Let the muffins cool completely, place them in a freezer-safe bag or container, and freeze. Pull out a few at a time when you need an easy breakfast or snack.
FAQ
Can I make pumpkin muffins without eggs?
Yes. For this recipe, I skipped the eggs called for on the pumpkin bread mix and used 1/2 cup applesauce instead.
Can I leave out the walnuts?
Yes. Simply leave them out. You don’t need to adjust any of the other ingredients.
Can I use regular chocolate chips?
Yes. Semi-sweet, milk chocolate, or dark chocolate chips can all be used instead of white chocolate.
Can I make regular-size muffins?
Yes. Use a standard muffin pan and allow additional baking time. Check the centers with a toothpick to determine when they’re done.
Can I freeze pumpkin muffins?
Yes. Let them cool completely before placing them in an airtight freezer-safe container or bag.
An Easy Fall Baking Shortcut
These mini white chocolate pumpkin muffins are exactly the kind of fall recipe I love: easy, kid-friendly, and just different enough from what’s written on the box to make it your own.
Between the pumpkin, white chocolate, and walnuts, they taste like fall in muffin form.
And while they’re baking, your entire house smells like perfection.
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