I must that I’m not a huge pumpkin person. When it comes to the whole “pumpkin vs. apple” discussion that occurs in the fall, I typically fall on the apple side. These pumpkin muffins with chocolate chips and streusel topping, however, may change my mind.
If you love an easy muffin recipe with just the right amount of pumpkin flavor, full of chocolate chips (my favorite!), and the absolute perfect streusel topping, then these muffins are for you.
This is an easy recipe to pull off on a weekend morning — or make ahead of Thanksgiving, pop them in the freezer, and pull them out on Friday morning as a treat with your coffee. I made these muffins last Sunday, enjoyed one (okay, two), and then I froze the rest so that when Joe comes home from college (today!), he has a home-baked treat from his mama.
If these pumpkin chocolate chip muffins with streusel topping aren’t really your thing, try out one of these options – all of which have Joe approval:
Chocolate Chip Chia Banana Muffins
Raspberry Muffins with Lemon Streusel
Peanut Butter Oatmeal Chocolate Muffins
Looking for a good muffin tin? Check out this option on Amazon:
Nordicware Muffin Tin (it’s from a Minnesota company!)
The pumpkin chocolate chip recipe original comes from A Farmgirl’s Dabbles.
The streusel recipe comes from Vanilla Bean Blog‘s Baking for the Holidays Cookbook, which I highly recommend!
Pumpkin Chocolate Chip Muffins with Streusel Topping
Ingredients
For the Muffins
- 1-2/3 cup all-purpose flower
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon mace
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can pumpkin puree (not the pumpkin pie filling that's sweetened and spiced)
- 1/2 cup butter melted and cool slightly
- 1 cup semisweet chocolate chips
For the Streusel Topping
- 1-1/3 cups all-purpose flour
- 1 cup almond flour
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon kosher salt
- 12 tablespoons unsalted butter (1-1/2 sticks, at room temperature, cut into 12 pieces)
Instructions
- Preheat oven to 350° F.
- In a medium bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon, mace, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
- In another medium bowl, combine the eggs, pumpkin purée, and melted butter. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened (batter may be a bit lumpy). With a spatula, fold in the chocolate chips. Divide batter between the 12 prepared muffin cups. (I use an ice cream scoop for this.)
- Spoon streusel topping on each muffin – enough to cover the top.
- Bake for about 20-23 minutes, or just until a wooden toothpick inserted into centers of the muffins comes out clean. Do not over bake. Let muffin pan cool for 10 minutes before removing muffins to a cooling rack.
Make the Streusel
- In a bowl of a stand mixer fitted with a paddle attachment, combine the all-purpose and almond fours, granulated and brown sugars, cinnamon, and salt on low speed.
- Add the butter one piece at a time until the mixture comes together but is still quite crumbly.
- Store the streusel in an airtight container int he refrigerator for up to 1 week or freeze in a freezer-safe bag for up to 1 month.