These Pumpkin Chocolate Chip Muffins with streusel topping are tender, moist, and perfectly spiced. Enjoy for breakfast, as a snack, or dessert. They are a must make for fall!
I created this Pumpkin Chocolate Chip Muffin recipe for our cookbook and it has been a HUGE hit. I am so glad you guys agree that they are the BEST pumpkin chocolate chip muffins.
I figured it was time to share the recipe on the blog, but if you don’t have our cookbook, you really should get a copy. The book includes a collection of our very best recipes, over 115 to choose from (most are not on the blog, exclusive to the book). We use our cookbook almost every single day, it has a permanent spot in our kitchen, and I think you will love it too!
Ok, back to the muffins. I look forward to fall so I can bake all things pumpkin. I love making pumpkin chocolate chip bread, but there is just something special about having your own pumpkin chocolate chip muffin. You don’t have to share and trust me, you won’t want to.
These muffins are tender, moist, perfectly spiced, studded with chocolate chips, and topped with a sweet streusel topping. Oh, yes, pumpkin perfection!
Don’t be intimidated by these bakery style muffins because they are easy to make at home. Follow these tips and you will make perfect muffins every time!
- Line a muffin pan with paper liners and spray the liners with nonstick cooking spray. Using liners AND nonstick cooking spray will make sure the muffins don’t stick.
- Use fresh spices for the best flavor! Give them a smell, if they don’t smell fragrant, it’s time to get new spices.
- Use pumpkin puree. I use canned pumpkin, just make sure you buy pure pumpkin and not pumpkin pie filling. If you want to make your own pumpkin puree, you certainly can!
- For best results, make sure your buttermilk and eggs are at room temperature.
- I like to use semi-sweet chocolate chips, but milk chocolate or dark chocolate are tasty too!
- Don’t skip the streusel topping. It takes the muffins to a whole new level of deliciousness.
- Bake until muffins are set and a toothpick stuck in the middle of a muffin comes out clean. Don’t over bake, nobody likes a dry muffin.
- You can make the batter the night before and make the muffins in the morning.
How to Store & Freeze
The muffins will keep covered on the counter in an airtight container for up to three days. If you live in a hot and/or humid climate, cover the muffins loosely so the streusel topping doesn’t get gummy and overly moist. I don’t like to store them in the fridge because it dries out the muffins.
The muffins can also be frozen. Place the cooled muffins in a freezer bag or freezer container and freeze for up to two months. Defrost before serving. You can enjoy the muffins at room temperature or heat them up in the microwave.
This recipe makes 12 muffins, but you can easily double the recipe. You can put some in the freezer, share with friends, or eat them all:)
More Pumpkin Recipes
- Pumpkin Chocolate Chip Bread
- Healthy Pumpkin Muffins
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cream Cheese Muffins
- Soft Pumpkin Cookies
- Pumpkin Bread
More Muffin Recipes
Pumpkin Chocolate Chip Muffins
For the muffins:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup canola or vegetable oil
- ¼ cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, divided
For the streusel topping:
- ⅓ cup granulated sugar
- 3 tablespoons flour
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray. If you don't have liners, grease the pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
- In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla extract. Use a spatula to stir until the ingredients are smooth.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Gently fold in ¾ cup of the chocolate chips. Don’t over mix.
- Divide the batter among muffin cups, filling each cup ¾ full.
- In a small bowl, combine the sugar, flour, and melted butter. Stir until moistened. Top each muffin with streusel topping. Sprinkle the remaining chocolate chips over the streusel.
- Bake the muffins for 24-28 minutes or until muffins are set and a toothpick stuck in the middle of a muffin comes out clean.
- Let the muffins cool to room temperature and enjoy!
Have you tried this recipe?
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Photos by Molly, Yes to Yolks.
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