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Best Chocolate Chip Pumpkin Muffins with Streusel Topping

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Rich, moist pumpkin muffins loaded with semi-sweet chocolate chips and topped with a buttery, brown sugar streusel. These bakery-style treats are perfect for cozy autumn mornings and freeze beautifully for meal prep.

Ingredients

Scale
  • 2 ½ cups All-Purpose Flour
  • 1 ½ cups Pumpkin Puree (100% pure, not pie filling)
  • 1 cup Brown Sugar, packed
  • ½ cup Granulated Sugar
  • ½ cup Unsalted Butter, melted and cooled slightly
  • 2 large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ginger
  • ¼ teaspoon Nutmeg
  • Pinch of Cloves
  • 1 cup Semi-sweet or Dark Chocolate Chips
  • ½ cup All-Purpose Flour (for streusel)
  • ½ cup Brown Sugar, packed (for streusel)
  • 1 teaspoon Cinnamon (for streusel)
  • ¼ cup Unsalted Butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
  2. In a medium bowl, whisk together 2 ½ cups flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk melted butter until smooth. Add brown sugar and granulated sugar; whisk vigorously for 2 minutes until glossy.
  4. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Add dry ingredients to wet ingredients in two batches. Gently fold with a rubber spatula until just combined. Do not overmix.
  6. Fold in pumpkin puree until no streaks of flour remain.
  7. Gently fold in chocolate chips.
  8. In a small bowl, combine ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and work it in with a fork or fingers until coarse crumbs form.
  9. Divide batter evenly among muffin cups, filling each about ¾ full.
  10. Sprinkle streusel topping evenly over each muffin and press down slightly.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure pumpkin puree is thick and not watery; drain if necessary. Do not overmix the batter to avoid tough muffins. Keep streusel butter cold for best texture. Muffins freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, streusel topping, fall baking, autumn recipes, pumpkin spice, breakfast muffins, meal prep

Find it online: https://mandydishes.com/best-chocolate-chip-pumpkin-muffins-with-streusel-topping/