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Perfect Pumpkin Chocolate Chip Muffins with Streusel

pumpkin chocolate chip muffins - featured image
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These moist pumpkin muffins are loaded with chocolate chips and topped with a crunchy streusel. Quick and easy to make, they’re perfect for fall gatherings or a cozy weekend treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (57g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and 1 teaspoon cinnamon. Cut in cold butter cubes with a pastry cutter or two forks until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. In a medium bowl, whisk together 1¾ cups flour, granulated sugar, ½ cup brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips with a few strokes.
  7. Divide batter evenly among muffin cups, filling each about ¾ full.
  8. Remove streusel from fridge. Sprinkle generously over each muffin, pressing down slightly so it sticks.
  9. Bake for 18-22 minutes, rotating pan halfway through, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  10. 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 streusel. Do not overmix batter. Toss chocolate chips in a tablespoon of flour to prevent sinking. 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 baking, easy muffin recipe

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