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Moist Pumpkin Chocolate Chip Muffins Easy Recipe with Crunchy Streusel Crumble

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These moist pumpkin chocolate chip muffins feature a crunchy streusel crumble topping, combining tender, rich pumpkin spice flavor with pockets of gooey chocolate chips. Perfect for a cozy fall snack or breakfast.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Streusel Crumble:
  • 1/3 cup (65g) packed brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (30g) rolled oats (optional)
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons (42g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk granulated sugar, brown sugar, and oil or melted butter until smooth.
  4. Add eggs one at a time to the wet mixture, beating well after each addition.
  5. Stir in pumpkin puree and vanilla extract until fully incorporated.
  6. Pour wet mixture into dry ingredients and gently fold together using a spatula or wooden spoon; do not overmix.
  7. Fold in chocolate chips evenly, reserving some for topping if desired.
  8. In a small bowl, combine brown sugar, flour, oats, and cinnamon for streusel.
  9. Add cold cubed butter and use a fork or pastry cutter to blend until coarse crumbs form; chill if butter softens.
  10. Spoon batter evenly into muffin cups, filling about 3/4 full.
  11. Sprinkle streusel crumble generously over each muffin and top with reserved chocolate chips.
  12. Bake for 20-25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  13. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and pumpkin puree for smooth batter. Do not overmix to avoid tough muffins. Keep butter cold for streusel to ensure crumbly topping. Muffins freeze well; thaw overnight or warm briefly before serving. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips. Fresh pumpkin puree can be used if drained well. Adding a pinch of espresso powder enhances chocolate flavor.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, streusel topping, fall baking, easy muffin recipe, moist pumpkin muffins, quick breakfast, gluten-free option, vegan option

Find it online: https://cookluma.com/moist-pumpkin-chocolate-chip-muffins-easy-recipe-with-crunchy-streusel-crumble/