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Ultimate Pumpkin Streusel Muffins with Chocolate Chips

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These ultimate pumpkin streusel muffins with chocolate chips are tender, moist, and topped with a buttery, crunchy streusel. They’re quick and easy to make, perfect for fall gatherings, and always a crowd-pleaser.

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 (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
  • 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 cup (55g) 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 generously grease each cup.
  2. Make the streusel: In a small bowl, whisk together flour, both sugars, and cinnamon. Add cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter chunks. Refrigerate while you make the batter.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together granulated sugar and brown sugar. Add pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth and uniform.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Add chocolate chips and fold in with a few strokes until evenly distributed.
  7. Fill muffin cups: Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Add streusel: Remove streusel from fridge and sprinkle generously over each muffin, pressing down lightly.
  9. Bake at high heat: Place muffin tin in oven and bake at 425°F (220°C) for 5 minutes.
  10. Reduce heat: Without opening the oven door, reduce temperature to 350°F (175°C) and bake for another 13-15 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Use room temperature eggs for best results. The high-heat start (425°F for 5 minutes) creates a tall dome. Keep streusel cold until ready to use. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free butter and dairy-free chocolate chips. Muffins can be frozen for up to 3 months.

Nutrition

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

Find it online: https://lenatable.com/ultimate-pumpkin-streusel-muffins-with-chocolate-chips-easy-recipe/