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Ultimate Pumpkin Chocolate Chip Streusel Muffins

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These moist and flavorful pumpkin muffins are topped with a crunchy streusel and packed with chocolate chips in every bite. A simple trick—baking the streusel separately—keeps it crisp, making these muffins a crowd-pleasing fall treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 cup (175 g) semi-sweet chocolate chips
  • For the streusel topping: ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup granulated sugar, ½ tsp cinnamon, ¼ cup cold unsalted butter (cubed), pinch of salt

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, ½ tsp cinnamon, and a pinch of salt. Add ¼ cup cold, cubed butter. Use fingers or a pastry cutter to work butter into dry ingredients until coarse sand-like. Spread on a small baking sheet and bake for 5-6 minutes until lightly golden. Let cool completely.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 2 tsp pumpkin pie spice, and 1 tsp cinnamon. Set aside.
  4. Cream sugar and oil: In a large bowl, combine 1 cup granulated sugar and ½ cup brown sugar with ½ cup vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until lighter and slightly thickened.
  5. Add eggs and vanilla: Add eggs one at a time, beating well after each. Add 1 tsp vanilla extract and mix until smooth and glossy.
  6. Add pumpkin puree: Add entire can of pumpkin puree and mix on low speed until just combined. A few streaks are fine.
  7. Combine wet and dry: Gradually add dry ingredients to wet, mixing on low until just combined. Scrape down sides. Batter will be thick and fluffy.
  8. Fold in chocolate chips: Toss 1 cup chocolate chips with 1 tbsp flour. Gently fold into batter with a spatula until evenly distributed.
  9. Fill muffin cups: Use a cookie scoop or spoon to fill each cup almost to the top—about ¾ full.
  10. Add streusel: Sprinkle cooled streusel generously over each muffin. Press down lightly so it sticks.
  11. Bake: Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening door. Bake for another 15-18 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden brown and spring back when touched.
  12. Cool: Let muffins cool in pan for 5 minutes, then transfer to a cooling rack. Let cool completely before storing.

Notes

For best results, use room temperature eggs and pumpkin puree. Don’t overmix the batter—a few lumps are fine. The initial high-heat blast creates a domed top. Bake the streusel separately to keep it crunchy. Muffins can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://gleefulfork.com/ultimate-pumpkin-chocolate-chip-streusel-muffins-easy-recipe/