Print

Best Easy Pumpkin Chocolate Chip Muffins with Streusel

pumpkin chocolate chip muffins with streusel - featured image
Print Recipe

These pumpkin chocolate chip muffins with streusel topping are tender, fluffy, and packed with melted chocolate and warm spices. They’re quick to make, use simple ingredients, and are perfect for fall mornings or holiday brunches.

Ingredients

Scale
  • 1 ¾ cups (218g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ cup (57g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
  2. Make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Add cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. Bloom the spices: In a medium bowl, whisk together vegetable oil and pumpkin pie spice. Let sit for 30 seconds.
  4. Mix wet ingredients: Add pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract to the oil-spice mixture. Whisk until smooth.
  5. Combine dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, and salt.
  6. Fold batter: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  7. Add chocolate chips: Gently fold in chocolate chips with 3-4 strokes.
  8. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about three-quarters full.
  9. Top with streusel: Remove streusel from fridge and sprinkle generously over each muffin, pressing down slightly.
  10. Bake: Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and cold butter for the streusel. Do not overmix the batter. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://zestynora.com/best-easy-pumpkin-chocolate-chip-muffins-with-streusel/