Save Moist, tender pumpkin muffins studded with chocolate chips and topped with a crunchy, cinnamon-spiced streusel — perfect for cozy mornings or afternoon treats.
The first time I baked these muffins was on a chilly October weekend, and the aroma filled my home with a sense of comfort that instantly made them a fall favorite with my family.
Ingredients
- For the Muffins: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, large eggs, canned pumpkin puree, vegetable oil, milk, pure vanilla extract, semi-sweet chocolate chips
- For the Spiced Streusel: All-purpose flour, light brown sugar, ground cinnamon, ground nutmeg, salt, unsalted butter
Instructions
- Preheat Oven:
- Set oven to 350°F (175°C). Prepare a 12-cup muffin tin with liners or light grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet Ingredients:
- In another bowl, beat eggs, then mix in pumpkin puree, oil, milk, and vanilla until smooth.
- Combine Mixtures:
- Add wet mixture to dry ingredients; stir gently just until combined.
- Fold Chocolate Chips:
- Carefully stir in chocolate chips.
- Fill Muffin Tin:
- Divide batter evenly, filling cups about 3/4 full.
- Make Streusel:
- Blend flour, brown sugar, cinnamon, nutmeg, and salt in a small bowl. Add butter and mix until coarse crumbs form.
- Add Streusel:
- Sprinkle streusel evenly on muffin batter.
- Bake:
- Bake 20–22 minutes. A toothpick should come out clean.
- Cool:
- Cool in pan 5 minutes before transferring to rack.
Save My kids love helping sprinkle the streusel before baking, and we always enjoy a warm muffin together straight out of the oven.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, pastry cutter or fork, measuring cups and spoons, wire rack
Allergen Information
Contains eggs, wheat (gluten), milk in chocolate chips and butter. May contain traces of soy or nuts; check chocolate chip labels.
Nutritional Information (per muffin)
Calories: 290, Total Fat: 13 g, Carbohydrates: 41 g, Protein: 3 g
Save Enjoy these pumpkin chocolate chip muffins with a chai latte or coffee for the coziest fall treat.
Recipe FAQ
- → Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin puree can be used if well-drained and smooth. Expect a slight difference in flavor and texture.
- → What makes the streusel topping crisp?
Cold butter mixed into flour and sugar forms coarse crumbs that bake into a crunchy, golden topping.
- → Can I substitute the chocolate chips?
Absolutely. Try white chocolate, dark chocolate, or even chopped nuts for a unique twist.
- → How do I prevent muffins from being dense?
Gently combine wet and dry ingredients—do not overmix, just stir until incorporated for tender muffins.
- → Are these muffins suitable for freezing?
Yes, cool completely then freeze in an airtight container. Thaw at room temperature for best results.
- → What drinks pair well with these muffins?
Coffee, chai latte, or milk complement the autumn spices and chocolate for a cozy snack.