Print

Perfect Chocolate Chip Pumpkin Muffins with Streusel Topping

chocolate chip pumpkin muffins - featured image
Print Recipe

These chocolate chip pumpkin muffins are soft, moist, and packed with pumpkin flavor, topped with a buttery streusel that adds a bakery-style crunch. They come together in about 35 minutes with simple ingredients and are perfect for fall mornings or any cozy occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) whole milk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon cinnamon
  • A pinch of salt
  • ¼ cup (56g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. Make the streusel first: In a medium bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add ¼ cup cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized pieces. Set it in the fridge while you make the batter.
  3. Mix the dry ingredients: In a small bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together 1 cup pumpkin puree, ⅓ cup vegetable oil, ½ cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and ¼ cup milk. Whisk until smooth and fully combined.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until you no longer see streaks of flour. A few lumps are fine.
  6. Fold in the chocolate chips: Add 1 cup chocolate chips and fold them in with a few gentle strokes. Reserve a small handful to sprinkle on top of the muffins before baking.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full.
  8. Add the streusel and extra chocolate chips: Sprinkle the streusel generously over each muffin. Press it down lightly so it sticks. Top with the reserved chocolate chips.
  9. Bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  10. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

For extra domed tops, let the batter rest in the muffin tin for 10 minutes before baking. Keep the streusel cold for a crunchier topping. Use room temperature ingredients for best results. Do not overmix the batter.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall baking, streusel topping, easy muffin recipe

Find it online: https://sofiaspice.com/perfect-chocolate-chip-pumpkin-muffins-with-streusel-topping/