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Best Easy Pumpkin Chocolate Chip Muffins with Streusel

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These incredibly moist pumpkin chocolate chip muffins with a buttery streusel topping are quick and easy to make. Using a whole can of pumpkin puree ensures a tender crumb, while the chocolate chips and crunchy streusel make them irresistible.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 (15-ounce) can pumpkin puree (about 425g)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add cold cubed butter and use a pastry cutter or fingertips to work it in until mixture resembles coarse sand with some pea-sized clumps. Refrigerate while making batter.
  3. In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. In another large bowl, whisk together pumpkin puree, ¾ cup granulated sugar, ½ cup packed brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in 1 cup chocolate chips, reserving about 2 tablespoons for topping.
  7. Divide batter evenly among muffin cups, filling each about ¾ to ⅞ full.
  8. Sprinkle streusel generously over each muffin, pinching into clumps. Press lightly to adhere. Sprinkle reserved chocolate chips on top.
  9. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil for last 5 minutes.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use cold butter for streusel to ensure crumbly texture. Do not overmix batter to keep muffins tender. For best results, chill streusel while preparing batter. 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 topping, fall baking, easy muffins

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