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Perfect Chocolate Chip Pumpkin Muffins with Streusel (Easy!)

Chocolate Chip Pumpkin Muffins - featured image
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These Perfect Chocolate Chip Pumpkin Muffins with Streusel Top are incredibly moist, tender, and packed with warm fall spices and melty chocolate chips, all topped with a crunchy, buttery streusel. They come together in about 35 minutes and are the ultimate cozy treat for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for tossing chocolate chips)
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup (60g) cold unsalted butter, 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 well.
  2. Make the streusel topping: In a small bowl, combine ½ cup (60g) all-purpose flour, ¼ cup (50g) packed light brown sugar, 2 tablespoons (25g) granulated sugar, and ½ teaspoon ground cinnamon. Add the ¼ cup (60g) cold, cubed unsalted butter. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse, crumbly sand with some pea-sized butter pieces. Refrigerate while you prepare the muffin batter.
  3. In a large bowl, whisk together the dry ingredients: 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves.
  4. In a separate large bowl, whisk together the wet ingredients: 1 cup (245g) pumpkin puree, ½ cup (100g) granulated sugar, ½ cup (100g) packed light brown sugar, ½ cup (120ml) vegetable oil, 2 large room-temperature eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  6. In a small bowl, toss 1 cup (175g) semi-sweet chocolate chips with 1 tablespoon all-purpose flour. Gently fold the floured chocolate chips into the batter.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Sprinkle the streusel topping generously over each muffin, pressing down gently so it sticks.
  9. Bake at 425°F (220°C) for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for another 15-18 minutes, or until 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 to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients and do not overmix the batter. Tossing chocolate chips in flour prevents them from sinking. Keep the streusel cold before baking for a crunchy topping. Store muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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