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Pumpkin Chocolate Chip Muffins: Easy Streusel Recipe

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These pumpkin chocolate chip muffins with a crunchy streusel topping are tender, moist, and packed with warm fall spices. Perfect for cozy mornings or a comforting snack, they’re a crowd-pleaser that tastes like a hug.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (240g) pumpkin purée
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) light brown sugar, packed (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/8 teaspoon ground nutmeg (for streusel)
  • 3 tablespoons (42g) 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, whisk together flour, brown sugar, cinnamon, and nutmeg. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while preparing batter.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a separate large bowl, whisk together pumpkin purée, eggs, vegetable oil, milk, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—a few streaks of flour should remain.
  6. Sprinkle chocolate chips over batter and fold in with a few strokes until evenly distributed.
  7. Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
  8. Remove streusel from fridge and sprinkle generously over each muffin, pressing down lightly.
  9. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t overmix the batter—lumps are fine. Keep streusel cold for best texture. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use oat or almond milk and vegan butter. 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 chocolate chip muffins, streusel topping, fall baking, easy muffin recipe, pumpkin spice

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