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Perfect Chocolate Chip Pumpkin Muffins Recipe: Easy & Best

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These Perfect Chocolate Chip Pumpkin Muffins with Streusel Topping are moist, tender, and packed with warm, cozy spices. The chocolate chips add little pockets of melty sweetness, and that buttery, crunchy streusel top is absolutely irresistible.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if available)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or any neutral oil like canola or avocado)
  • 2 large eggs, room temperature
  • 1 ½ cups (360g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) chocolate chips (mix of semi-sweet and milk chocolate recommended)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (60g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse, crumbly sand with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Combine wet ingredients: In another large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Then whisk in the pumpkin puree and vanilla extract until smooth and uniform.
  5. Fold together: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stop as soon as you no longer see streaks of flour. A few lumps are fine.
  6. Add the chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.
  7. Fill the muffin cups: Divide the batter evenly among the 12 prepared muffin cups. The cups will be quite full—almost to the top.
  8. Top with streusel: Remove the streusel from the fridge. Sprinkle a generous amount over each muffin, pressing it down gently so it sticks to the batter. Use all of it.
  9. Bake: Place the muffin tin in the preheated oven and bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 15-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire cooling rack to cool completely.

Notes

Start muffins at 425°F for 5 minutes to create domed tops, then reduce to 350°F. Use room temperature eggs for best texture. Do not overmix the batter. Keep streusel cold until ready to use. For mini muffins, bake at 425°F for 5 minutes, then 350°F for 8-10 minutes. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

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

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