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Quick Pumpkin Chocolate Chip Muffins Recipe

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These quick pumpkin chocolate chip muffins with streusel are proof that simple methods can produce bakery-quality results. No fussing, no extra dishes, no stress.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • ½ teaspoon cinnamon (for streusel)
  • 2 tablespoons (28g) cold butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease the cups well.
  2. Make the streusel first. In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until it looks like coarse sand with some pea-sized pieces. Set this aside in the fridge while you make the batter.
  3. Mix all the dry ingredients in one large bowl. Whisk together the flour, both sugars, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Make sure there are no lumps.
  4. Add the wet ingredients directly to the same bowl. Make a well in the center and add the pumpkin puree, eggs, oil, milk, and vanilla extract. Stir with a spatula or whisk until just combined. A few small lumps are fine.
  5. Fold in the chocolate chips. Stir just until the chips are evenly distributed.
  6. Fill the muffin cups. Use a cookie scoop or measuring cup to divide the batter evenly. Fill each cup about ¾ full.
  7. Top with streusel. Sprinkle the cold streusel mixture generously over each muffin. Press it gently into the batter so it sticks.
  8. Bake for 18-22 minutes. Rotate the pan halfway through for even baking. The muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Don’t overmix the batter. Keep the streusel cold until ready to use. Use room temperature eggs. Check your baking powder freshness. Let muffins cool properly in the pan for 5 minutes before transferring.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, quick muffins, one-bowl muffins, fall baking, pumpkin chocolate chip muffins, streusel muffins

Find it online: https://sofiaspice.com/quick-pumpkin-chocolate-chip-muffins-recipe/