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Kid-Approved Pumpkin Chocolate Chip Muffins with Streusel

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These moist and tender pumpkin chocolate chip muffins are topped with a buttery, crunchy streusel. They’re quick and easy to make, using simple pantry ingredients, and are perfect for breakfast, snacks, or lunchboxes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup (175g) semi-sweet chocolate chips
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • ¼ cup (60g) unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with baking spray.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold butter cubes and cut in with a pastry cutter or two forks until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, pumpkin pie spice, and ½ teaspoon cinnamon.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, packed brown sugar, eggs, and vanilla extract until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Fold gently with a spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  6. Fold in chocolate chips: Add 1 cup chocolate chips and fold in with a few gentle strokes. Reserve a handful of chips for topping.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about three-quarters full.
  8. Add streusel and extra chips: Sprinkle cold streusel generously over each muffin, pressing gently. Top with reserved chocolate chips.
  9. Bake for 18-22 minutes, rotating pan halfway through, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Keep streusel cold for crunchier topping. Use room temperature eggs. Measure flour correctly by fluffing, spooning, and leveling. Muffins can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months. Reheat in oven at 300°F for 10 minutes or microwave for 20-30 seconds.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, streusel muffins, easy pumpkin muffins, kid-friendly muffins, fall baking, pumpkin chocolate chip

Find it online: https://piperplate.com/kid-approved-pumpkin-chocolate-chip-muffins-with-streusel/