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The Best Pumpkin Chocolate Chip Muffins with Easy Streusel

pumpkin chocolate chip muffins - featured image
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These pumpkin chocolate chip muffins are tender, moist, and packed with warm spices and melted chocolate chips, topped with a crunchy streusel that stays crisp for days. Perfect for fall mornings, they come together in under 45 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • ½ teaspoon cinnamon (for streusel)
  • 3 tablespoons (42g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel first: In a small bowl, combine ⅓ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  3. In a large bowl, whisk together 1¾ cups flour, ½ cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt.
  4. In a medium bowl, whisk together 1 cup pumpkin puree, 2 room-temperature eggs, ½ cup vegetable oil, ¼ cup milk, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently just until no streaks of flour remain. Do not overmix.
  6. Fold in 1 cup chocolate chips with 3-4 strokes.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Remove streusel from fridge and sprinkle generously over each muffin, pressing down gently.
  9. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through.
  10. Cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs and cold streusel. Measure flour using the spoon-and-level method. Bake immediately after mixing to ensure proper rise. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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