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Best Easy Chocolate Chip Pumpkin Muffins Recipe

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These incredibly moist Chocolate Chip Pumpkin Muffins with a crunchy streusel topping are the perfect fall treat. Made with simple pantry ingredients, they’re kid-approved, freezer-friendly, and guaranteed to impress.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (340g) pumpkin puree
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (56g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line 18 muffin cups with paper liners.
  2. Make the streusel first. In a medium bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  3. Whisk the dry ingredients. In a large bowl, combine 1 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk until evenly distributed.
  4. Mix the wet ingredients. In a separate large bowl, whisk together ½ cup melted butter (not hot), ¾ cup granulated sugar, and ½ cup brown sugar until smooth and slightly thickened, about 1 minute. Add the 2 eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla and 1 ½ cups pumpkin puree until fully combined.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Use a rubber spatula and fold gently, just until no streaks of flour remain. About 12-15 strokes. A few lumps are fine.
  6. Add the chocolate chips. Fold in 1 cup of chocolate chips with just a few more gentle strokes. Reserve about ¼ cup of chips to press on top of the muffins before baking.
  7. Fill the muffin cups. Divide the batter evenly among the 18 lined cups. Fill each cup about ¾ full. Press a few reserved chocolate chips onto the surface of each muffin.
  8. Add the streusel. Sprinkle the cold streusel generously over each muffin, using about 1 tablespoon per muffin. Don’t press it in.
  9. Bake. Place the muffin tins in the preheated oven. Bake for 18-22 minutes, rotating the pans halfway through if using two racks. Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool properly. Let the muffins cool in the pans for exactly 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Check pumpkin puree for excess water; if watery, blot with paper towels. Use room temperature eggs. Keep streusel cold for crunchiest topping. Start checking doneness at 18 minutes. Muffins taste even better the day after baking.

Nutrition

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

Find it online: https://bitesienna.com/best-easy-chocolate-chip-pumpkin-muffins-recipe/