Perfect Chocolate Chip Pumpkin Muffins: Easy Streusel Recipe
Moist pumpkin muffins loaded with chocolate chips and topped with a buttery streusel. This easy recipe comes together in about 35 minutes and is perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 cup (240g) pumpkin puree
- 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) packed brown sugar
- 1 teaspoon cinnamon
- ¼ cup (60g) cold butter, cut into small cubes
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the cups.
- Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add cold butter cubes and cut in with a pastry cutter or fork until mixture resembles coarse crumbs with some pea-sized butter pieces. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar and brown sugar. Add vegetable oil, pumpkin puree, eggs, and vanilla extract. Whisk until smooth.
- Combine wet and dry ingredients: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix.
- Fold in chocolate chips: Gently fold in 1 cup chocolate chips, reserving about 2 tablespoons for topping.
- Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
- Add streusel and extra chocolate chips: Sprinkle streusel topping generously over each muffin, pressing gently. Top with reserved chocolate chips.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
- Cool in 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 ingredients for best results. Measure flour by spooning and leveling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free butter in the streusel. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 27
- Sodium: 220
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, chocolate chip muffins, streusel topping, fall baking, easy muffin recipe