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Ultimate Chocolate Chip Pumpkin Streusel Muffins: Easy Fall Recipe

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These Ultimate Chocolate Chip Pumpkin Streusel Muffins are tender, moist, and packed with melty chocolate and a buttery streusel topping. Perfect for cozy fall mornings, they come together quickly with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) 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) canned pumpkin purée
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • 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 (60g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel first. In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse crumbs. Set it in the fridge while you prepare the muffin batter.
  3. Whisk the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together the pumpkin purée, vegetable oil, eggs, vanilla extract, and milk until smooth.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stop mixing as soon as you no longer see dry flour—a few small lumps are fine.
  6. Fold in the chocolate chips. Add the chocolate chips to the batter and fold them in with just a few strokes. Reserve about ¼ cup of chips to sprinkle on top of the muffins later.
  7. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. They should be about ¾ full.
  8. Add the streusel and extra chips. Sprinkle the streusel generously over each muffin, pressing it gently into the batter so it sticks. Top with the reserved chocolate chips.
  9. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.

Notes

Don’t overmix the batter. Use room temperature eggs. Start at 425°F for a domed top, then lower to 350°F. Chill the streusel until ready to use. Let muffins cool before serving.

Nutrition

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

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