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Moist Pumpkin Chocolate Chip Muffins with Cinnamon Streusel

moist pumpkin chocolate chip muffins - featured image
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These muffins are incredibly moist and tender, featuring a rich pumpkin base with chocolate chips and topped with a crunchy, buttery cinnamon streusel. They are easy to make and perfect for fall baking.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (245g) 100% pure pumpkin puree
  • 2 1/2 cups (315g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • 1/2 cup (65g) all-purpose flour (for streusel)
  • 1/4 cup (50g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease lightly.
  2. In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon for the streusel. Add cold cubed butter and work it in with fingers or a pastry cutter until large, uneven crumbs form. Refrigerate while making batter.
  3. In a large bowl, cream together 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy (2-3 minutes).
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and pumpkin puree until smooth.
  5. In a separate medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  6. Add dry ingredients to wet ingredients in three additions, mixing gently on low speed or folding with a spatula until just combined. Do not overmix.
  7. Fold in chocolate chips.
  8. Divide batter evenly among muffin cups, filling each about 2/3 full.
  9. Sprinkle chilled streusel mixture generously over each muffin, pressing slightly to adhere.
  10. Bake for 20-25 minutes, rotating pan halfway through, until a toothpick inserted into the center comes out clean.
  11. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. Keep butter cold for the streusel to ensure crunchy crumbs. Do not overmix the batter to avoid tough muffins. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, cinnamon streusel, fall baking, moist muffins, easy breakfast, pumpkin recipe

Find it online: https://lirafood.com/moist-pumpkin-chocolate-chip-muffins-best-easy-bake/