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Easy Pumpkin Chocolate Chip Muffins with Streusel Topping

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Tender, perfectly spiced pumpkin muffins loaded with melty chocolate chips and topped with a buttery, crunchy streusel. This easy recipe comes together in about 35 minutes and is perfect for busy mornings, bake sales, or cozy fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add cold cubed butter and use a pastry cutter or fingertips to work it in until the mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making the batter.
  3. In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In a large bowl, whisk together granulated sugar and ½ cup packed brown sugar. Add pumpkin puree, vegetable oil, eggs, and vanilla. Whisk until smooth and glossy.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined—a few streaks of flour are fine. Do not overmix.
  6. Fold in chocolate chips, reserving a handful for topping if desired. Batter will be thick and slightly sticky.
  7. Divide batter evenly among 12 muffin cups, filling each about ¾ full. A cookie scoop helps.
  8. Sprinkle cold streusel generously over each muffin, pressing lightly so it sticks.
  9. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter—a few lumps are fine. Keep streusel cold for a crunchier topping. For best results, use room temperature eggs. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped for up to 3 months.

Nutrition

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

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