Pumpkin Chocolate Chip Muffins
Total Time
36 mins
Prep Time
12 mins
Cook Time
24 mins
Rating
4.69 out of 5 stars
(19)
Ingredients
12 muffins
- For the streusel topping:
- 1/3 cup granulated sugar
- 3 tablespoons flour
- 2 tablespoons butter, melted
- 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
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
In a small bowl, combine the sugar, flour, and melted butter. Stir until moistened. Set aside while you make the muffin batter.
Step 3
In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
Step 4
In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla extract. Use a spatula to stir until the ingredients are smooth.
Step 5
Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
Step 6
Gently fold in ¾ cup of the chocolate chips. Don’t over mix.
Step 7
Divide the batter among muffin cups, filling each cup ¾ full. Top each muffin with streusel topping. Sprinkle the remaining chocolate chips over the streusel.
Step 8
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.
Step 9
Let the muffins cool to room temperature and enjoy!
Step 10
Save recipe for the next time?
Chef's 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.
