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Pumpkin Chocolate Chip Muffins with Streusel Topping Recipe

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4.1 from 37 reviews

These Pumpkin Chocolate Chip Muffins with a buttery streusel topping are tender, moist, and perfectly spiced with cinnamon, ginger, nutmeg, and cloves. Ideal for fall, they make a wonderful breakfast, snack, or dessert with a delightful balance of pumpkin and sweet chocolate chunks.

  • Total Time: 36 minutes
  • Yield: 12 muffins

Ingredients

Streusel Topping

  • 1/3 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted

Muffins

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and lightly spray them with nonstick cooking spray. If you don’t have liners, grease the pan directly with nonstick spray. Set aside.
  2. Make Streusel Topping: In a small bowl, mix together granulated sugar, flour, and melted butter until the mixture is moistened and crumbly. Set aside while preparing the muffin batter.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, baking soda, and salt. This ensures the spices and leavening are evenly distributed.
  4. Mix Wet Ingredients: In a large bowl, combine pumpkin puree, granulated sugar, light brown sugar, canola or vegetable oil, buttermilk, eggs, and vanilla extract. Stir with a spatula until the mixture is smooth and fully integrated.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep muffins tender.
  6. Fold in Chocolate Chips: Gently fold in 3/4 cup of the semi-sweet chocolate chips into the batter to distribute them evenly.
  7. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full for proper rising.
  8. Add Streusel and Remaining Chocolate Chips: Sprinkle the reserved streusel topping evenly over each muffin. Then top the streusel with the remaining 1/4 cup chocolate chips for extra texture and chocolate bursts.
  9. Bake: Place the muffin pan in the oven and bake for 24-28 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the muffins to cool to room temperature in the pan for several minutes, then remove and enjoy.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.
  • Make sure eggs and buttermilk are at room temperature for better batter emulsification.
  • Do not overmix the batter to avoid dense muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Feel free to substitute chocolate chips for nuts or dried cranberries for a variation.
  • Author: Daisy
  • Prep Time: 12 minutes
  • Cook Time: 24 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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