Go Back
+ servings
Print Recipe
5 from 8 votes

Pumpkin Chocolate Chip Muffins

Recipe from Two Peas and Their Pod

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!
Prep Time12 mins
Cook Time24 mins
Total Time36 mins
Course: Breakfast
Cuisine: American
Keyword: muffins, pumpkin
Servings: 12 muffins
Calories: 339kcal

Ingredients

For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 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:

  • 1/3 cup granulated sugar
  • 3 tablespoons flour
  • 2 tablespoons butter, melted

Instructions

  • 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 3/4 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!

Notes

The muffins will keep covered on the counter for up to 3 days. The muffins can also be frozen for up to 2 months.

Nutrition

Calories: 339kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 34mg | Sodium: 179mg | Potassium: 167mg | Fiber: 2g | Sugar: 25g | Vitamin A: 3291IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg