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Cozy Chocolate Chip Pumpkin Muffins with Streusel

chocolate chip pumpkin muffins with streusel - featured image
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These tender, moist pumpkin muffins are loaded with melty chocolate chips and topped with a crunchy cinnamon streusel. A perfect fall breakfast or brunch treat that tastes like bakery magic.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup (60g) unsalted butter, melted

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Pour in ¼ cup melted butter and stir with a fork until clumps form. Set aside.
  3. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. In another large bowl, whisk together ½ cup granulated sugar and ½ cup brown sugar. Add ½ cup vegetable oil, 2 eggs, 2 teaspoons vanilla, and ¼ cup milk. Whisk until smooth. Add 1 cup pumpkin puree and whisk until fully combined.
  5. Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Gently fold in 1 cup chocolate chips until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Sprinkle the streusel generously over each muffin, pressing down gently so it sticks.
  9. Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for another 13-15 minutes, until a toothpick inserted in 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 taller muffin tops, do not open the oven during the initial 5-minute blast at 425°F. Room temperature eggs and milk help create a tender crumb. If your pumpkin puree is watery, blot it with a paper towel before measuring. Muffins taste even better the day after baking.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, streusel muffins, fall muffins, pumpkin chocolate chip muffins, easy pumpkin muffins

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