Print

Perfect Pumpkin Chocolate Chip Muffins Recipe

Perfect Pumpkin Chocolate Chip Muffins - featured image
Print Recipe

These Perfect Pumpkin Chocolate Chip Muffins are tender, moist, and packed with warm spices and melty chocolate chips, topped with a buttery, cinnamon-spiked streusel that stays crunchy. They’re the kind of muffin that makes you close your eyes after the first bite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (60g) cold unsalted butter (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease the cups well with butter or non-stick spray.
  2. Make the streusel first. In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Don’t overwork it—you want clumps. Set the streusel aside in the refrigerator while you make the muffin batter.
  3. Whisk the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Make sure everything is evenly distributed.
  4. Mix the wet ingredients. In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  5. Combine wet and dry ingredients. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay. Do not overmix!
  6. Fold in the chocolate chips. Add the chocolate chips to the batter and fold gently with the spatula until they’re evenly distributed. Reserve a small handful of chips to sprinkle on top of the muffins before adding the streusel.
  7. Fill the muffin cups. Using a cookie scoop or two spoons, divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full.
  8. Add the streusel. Sprinkle the reserved chocolate chips on top of each muffin, then generously top each with the streusel mixture. Press the streusel gently into the batter so it sticks.
  9. Bake. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and the streusel should look crunchy and set. If the streusel is browning too quickly, tent the muffins loosely with aluminum foil for the last 5 minutes.
  10. Cool. Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

For the most even baking, rotate the muffin tin halfway through the baking time. If your oven runs hot, check the muffins at 16 minutes. Slightly underbaked muffins are better than overbaked ones. The flavors develop and deepen over time, so day-old muffins are often even more flavorful.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, streusel topping, fall baking, pumpkin chocolate chip muffins

Find it online: https://cooksybite.com/perfect-pumpkin-chocolate-chip-muffins-recipe/