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Easy Perfect Chocolate Chip Pumpkin Muffins Recipe

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These chocolate chip pumpkin muffins with a crunchy, buttery streusel topping are tender, perfectly spiced, and packed with melty chocolate chips. They’re quick to make, crowd-pleasing, and perfect for fall gatherings or cozy mornings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup (245g) pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk (dairy, oat, or almond)
  • 1 cup (175g) semi-sweet chocolate chips
  • For the streusel topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • a pinch of salt
  • 4 tablespoons (57g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel: In a small bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Set in the fridge.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until no lumps remain.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin purée, eggs, vegetable oil, vanilla extract, and milk until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined—a few lumps are fine. Do not overmix.
  6. Fold in chocolate chips: Add the chocolate chips and fold with a few strokes. Reserve about 2 tablespoons of chips to press on top later.
  7. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Add streusel and extra chips: Sprinkle the streusel generously over each muffin, pressing down gently. Top with reserved chocolate chips.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and the streusel toasted.
  10. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best texture, use room temperature eggs and milk. Keep streusel cold until ready to use. Do not overmix the batter. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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