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Perfect Pumpkin Chocolate Chip Muffins: Easy Streusel Recipe

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These moist pumpkin chocolate chip muffins with a crunchy streusel topping are quick and easy to make, perfect for fall mornings or any time you crave a cozy, delicious treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin puree
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) unsalted butter, cold and cubed (for streusel)
  • 1/4 cup (30g) chopped pecans or walnuts, optional (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1 teaspoon ground cinnamon. Add 3 tablespoons cold, cubed unsalted butter. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces. If using nuts, stir in 1/4 cup chopped pecans or walnuts. Refrigerate while you make the muffin batter.
  3. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.
  4. In a separate bowl, whisk together the wet ingredients: 1 can pumpkin puree, 2 large eggs (room temperature), 1/2 cup vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Fold in 1 cup semi-sweet chocolate chips. Reserve a small handful to sprinkle on top if desired.
  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  8. Sprinkle the streusel topping evenly over each muffin. Press down gently so it sticks. If reserved, sprinkle extra chocolate chips on top.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Chill the streusel to keep it crumbly. Rotate the pan halfway through baking for even browning. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

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

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