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Ultimate Chocolate Chip Pumpkin Muffins with Streusel – Easy Fall Recipe

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These Ultimate Chocolate Chip Pumpkin Muffins with Streusel Top are moist, fluffy, and packed with warm fall spices and melty chocolate chips. Topped with a buttery, crunchy streusel, they’re the perfect treat for cozy mornings or autumn gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (any kind)
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon cinnamon
  • A pinch of salt
  • ¼ cup (60g) unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Make the streusel: In a medium bowl, whisk together ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and a pinch of salt. Add the cold butter cubes and cut them into the dry mixture using a pastry cutter or two forks until it resembles coarse crumbs with some pea-sized pieces. Refrigerate while you make the batter.
  3. In a large bowl, whisk together 1 ¾ cups flour, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, vanilla extract, and milk until smooth and fully combined.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  6. Fold in the chocolate chips with 3 to 4 strokes until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Remove the streusel from the fridge. Sprinkle a generous amount over each muffin, pressing it gently into the batter.
  9. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For taller, domed tops, use the high heat start at 425°F. Keep streusel cold for best crumbly texture. 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 muffins, chocolate chip muffins, streusel muffins, fall recipe, easy pumpkin muffins

Find it online: https://cookdella.com/ultimate-chocolate-chip-pumpkin-muffins-with-streusel-easy-fall-recipe/