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Easy Best Pumpkin Chocolate Chip Muffins Recipe

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These incredibly moist and tender pumpkin chocolate chip muffins feature a buttery, crunchy streusel topping. A simple trick of blotting the pumpkin puree guarantees a light, fluffy texture every time, making them the perfect fall treat for breakfast, brunch, or bake sales.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (blotted)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ¼ cup (55g) packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (55g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners. Lightly spray liners with non-stick spray if desired.
  2. Blot the pumpkin puree: Place 1 cup pumpkin puree in a small bowl lined with paper towels. Press another layer of paper towels on top and gently press to absorb excess liquid. Let sit for 1-2 minutes.
  3. Make the streusel topping: In a small bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add cold, cubed butter. Use a pastry cutter or fingertips to work butter into flour mixture until it resembles coarse, pea-sized crumbs. Refrigerate while preparing batter.
  4. Whisk dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon salt. Set aside.
  5. Mix wet ingredients: In a separate large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar until combined. Add ½ cup vegetable oil and whisk vigorously for about 30 seconds. Add 2 room-temperature eggs, one at a time, whisking well after each addition. Add blotted pumpkin puree and 1 teaspoon vanilla extract. Whisk until completely combined and smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold together gently until just combined. A few small lumps are fine. Do not overmix.
  7. Fold in chocolate chips: Gently fold in 1 cup chocolate chips with just a few strokes. Reserve about 2 tablespoons of chocolate chips for topping.
  8. Fill muffin cups: Divide batter evenly among 12 prepared muffin cups, filling each to the top (almost overflowing).
  9. Add streusel and extra chips: Sprinkle cold streusel generously over each muffin, pressing down very gently. Sprinkle reserved chocolate chips on top.
  10. Bake: Place muffin pan in preheated 425°F (220°C) oven. Bake for 5 minutes. Without opening oven door, reduce temperature to 350°F (175°C). Bake for an additional 15-18 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs.
  11. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is crucial for light, fluffy muffins. Room temperature ingredients emulsify better. Do not overmix the batter. The high-heat start (425°F for 5 minutes) creates domed tops. Keep streusel cold for a crunchy topping. Fill muffin cups to the top for best results. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

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

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