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Easy Pumpkin Chocolate Chip Muffins (Guest Favorite)

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These Pumpkin Chocolate Chip Muffins with Streusel Topping are a crowd-pleasing fall treat. They’re quick and easy to make, with simple ingredients and a bakery-quality streusel topping that makes them perfect for hosting.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) unsalted butter, cold and cubed (for streusel)
  • ¼ cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a medium bowl, combine ½ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add cold butter cubes. Use a pastry cutter or fingertips to rub butter into flour mixture until it resembles coarse crumbs. Stir in nuts if using. Refrigerate while making batter.
  3. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Let sit for 1-2 minutes.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until no lumps remain.
  5. Fold together: Pour dry ingredients into wet ingredients. Fold gently with a spatula until just a few streaks of flour remain. Add chocolate chips and fold 2-3 more times. Do not overmix.
  6. Fill muffin cups: Divide batter evenly among liners, filling each about ¾ full.
  7. Add streusel: Remove streusel from fridge. Sprinkle a generous tablespoon over each muffin, pressing down lightly.
  8. Bake: Place muffin tin in preheated oven. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool: Let muffins cool in tin for 5 minutes, then transfer to a cooling rack.

Notes

For best results, use room temperature eggs and measure flour by spooning and leveling. Let the pumpkin and sugar mixture rest for 1-2 minutes before adding dry ingredients. Keep streusel cold until ready to use. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

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

Find it online: https://sparklechew.com/easy-pumpkin-chocolate-chip-muffins-guest-favorite/