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By Taffey Bakery

Pumpkin Chocolate Chip Streusel Muffins

Name: Pumpkin Chocolate Chip Streusel Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, American, German
Ingredients: 2 1/2 cups flour; 1 1/4 cup dark brown sugar; 1 tsp baking soda; 2 tsp baking powder; 2 tsp cinnamon; 1/2 tsp allspice; 1/4 tsp ginger; 1/4 tsp nutmeg; 1/2 tsp salt; 1 3/4 cups pumpkin puree room temperature; 3 eggs room temperature; 3/4 cups oil; 1 tbsp vanilla; 1 cup semi-sweet chocolate chips; 1/4 cup white sugar; 1/4 cup dark brown sugar or light brown sugar; 1/2 tsp cinnamon; 3/4 cups flour + 2-3 tbsp on the side; 6 tbsp butter melted and cooled

8 steps

Prep:15minCook:25min

Tall and fluffy pumpkin chocolate chip streusel muffins are beautifully studded with chocolate chips in every bite. They have a buttery sugar streusel sprinkled on top which crisps up while baking, creating the perfect muffin top.

Updated at: Thu, 14 Nov 2024 01:01:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories502.8 kcal (25%)

Total Fat25.4 g (36%)

Carbs65.7 g (25%)

Sugars35.8 g (40%)

Protein5.9 g (12%)

Sodium271.6 mg (14%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the muffins

2 ½ cupsflour

1 ¼ cupdark brown sugar

1 tspbaking soda

2 tspbaking powder

2 tspcinnamon

½ tspallspice

¼ tspginger

¼ tspnutmeg

½ tspsalt

1 ¾ cupspumpkin puree

room temperature

3eggs

room temperature

¾ cupsoil

1 Tbspvanilla

1 cupsemi-sweet chocolate chips

For the streusel

¼ cupwhite sugar

¼ cupdark brown sugar

or light brown sugar

½ tspcinnamon

¾ cupsflour

+ 2-3 tbsp on the side

6 Tbspbutter

melted and cooled

Instructions

Step 1

Preheat the oven to 375°F. Line the muffin tin with tulip liners and set aside. Melt the butter for the streusel and allow to cool for 10 minutes before beginning (must be lukewarm, not hot).

Step 2

In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted butter. Using a fork, mix this until small crumbs form. Then sprinkle 1 tbsp of extra flour on top and with your fork, gently mix until all the flour is well incorporated. Repeat 2 times until you no flour streaks remain. See photo for reference. Set aside while you make the muffin batter.

butter6 Tbsp

flour¾ cups

cinnamon½ tsp

dark brown sugar¼ cup

white sugar¼ cup

Step 3

In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.

flour2 ½ cups

baking soda1 tsp

baking powder2 tsp

cinnamon2 tsp

allspice½ tsp

ginger¼ tsp

salt½ tsp

nutmeg¼ tsp

Step 4

In a large bowl, add brown sugar, oil, eggs, pumpkin, and vanilla. Whisk together until well combined.

pumpkin puree1 ¾ cups

eggs3

oil¾ cups

vanilla1 Tbsp

dark brown sugar1 ¼ cup

Step 5

Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter. Mix in the chocolate chips.

semi-sweet chocolate chips1 cup

Step 6

Evenly divide the batter between the liners, they should be almost full. See photos for reference. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top.

Step 7

Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when a toothpick inserted comes out clean. My oven took 27 minutes exactly. Every oven differs, so keep an eye out after the 25 minute mark.

Step 8

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

View on Taffey Bakery

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