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+ servings

Pumpkin Chocolate Chip Muffins

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!
5 from 6 votes

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
Keywords fall