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Perfect Pumpkin Chocolate Chip Muffins

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These moist, tender pumpkin chocolate chip muffins are topped with a buttery, crunchy streusel. They’re quick to make, use simple ingredients, and are perfect for fall brunches, bake sales, or any time you need a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (240g) pumpkin puree
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk
  • 2 teaspoons vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (60g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°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, granulated sugar, and cinnamon. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces remaining. Set it in the fridge while you make the batter.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until you no longer see streaks of flour. A few lumps are fine.
  6. Fold in the chocolate chips: Add the chocolate chips to the batter and fold them in with a few gentle strokes. Reserve about 2 tablespoons of chips to sprinkle on top of the muffins before baking.
  7. Fill the muffin cups: Use a cookie scoop or a spoon to divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full.
  8. Add the streusel: Sprinkle the chilled streusel generously over each muffin, pressing it down lightly so it sticks to the batter.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a cooling rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Chill the streusel before using to keep it crunchy. Use room-temperature ingredients for best results. Measure flour by spooning and leveling.

Nutrition

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

Find it online: https://ariaappetite.com/perfect-pumpkin-chocolate-chip-muffins/