Pumpkin Chocolate Chip Streusel Muffins

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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.

Step 4

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

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.

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!

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