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Perfect Ultimate Chocolate Chip Pumpkin Muffins

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These Ultimate Chocolate Chip Pumpkin Muffins are tender, spicy, and loaded with melty chocolate chips, topped with a crunchy, buttery streusel. They’re quick, easy, and perfect for fall baking or any time you crave a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt (fine sea salt)
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs (room temperature preferred)
  • ½ cup vegetable oil (or melted coconut oil or neutral oil)
  • ¼ cup milk (whole milk preferred, 2% or oat milk works)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for topping)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup cold unsalted butter (cubed, for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making batter.
  3. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt until evenly distributed.
  4. In another large bowl, whisk together 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, ½ cup oil, ¼ cup milk, and 1 teaspoon vanilla until smooth and well combined.
  5. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (a few streaks of flour are okay; do not overmix).
  6. Fold in 1 cup chocolate chips gently, about 8-10 folds, until evenly distributed. Reserve a handful of chips for topping.
  7. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Press a few extra chocolate chips into the top of each muffin.
  9. Sprinkle streusel generously over each muffin, pressing down gently so it sticks.
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown and streusel crispy.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter; keep streusel cold until ready to use; room temperature eggs help; use a cookie scoop for even muffins; check oven temperature with an oven thermometer; let muffins cool properly for best texture. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use oil or vegan butter in streusel and oat/almond milk. For vegan, use flax eggs and coconut oil/vegan butter. For less sweet, reduce granulated sugar to ⅓ cup and use dark chocolate chips. Add cardamom or allspice for more spice. Swap half the chocolate chips for pecans, walnuts, or dried cranberries. For jumbo muffins, bake 25-30 minutes. Store in airtight container at room temperature up to 3 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: chocolate chip pumpkin muffins, pumpkin muffins, streusel topping, fall baking, easy muffin recipe

Find it online: https://lucastable.com/perfect-ultimate-chocolate-chip-pumpkin-muffins/