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Cozy Chocolate Chip Pumpkin Muffins with Streusel Topping

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Moist, warmly spiced pumpkin muffins studded with melty chocolate chips and topped with a buttery, crunchy streusel crown. Perfect for fall gatherings, cozy mornings, or any time you need a hug in a paper liner.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1 cup (245 g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (175 g) semi-sweet chocolate chips
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the streusel topping:
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (50 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons (57 g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Add cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while preparing batter.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Mix wet ingredients: In a separate large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips, reserving a handful to sprinkle on top.
  7. Divide batter evenly among muffin cups, filling each about 3/4 full.
  8. Sprinkle streusel topping generously over each muffin, pressing lightly to adhere.
  9. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  10. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Chill the streusel for best texture. For bakery-style domed tops, let batter rest in tin for 10 minutes before baking. Store in airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

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

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