Pumpkin Chocolate Chip Muffins

When fall is in the air it's time for pumpkin pie to pumpkin spice lattes. If you're looking for another way to enjoy pumpkin, these delicious pumpkin chocolate chip muffins are the perfect solution.

5 from 3 votes

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Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: muffins

Calories: 261kcal

Author: Dahn Boquist

Ingredients

For The Streusel Topping

1/2 cup packed brown sugar
1/3 cup all-purpose flour
4 tablespoons butter softened
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt

For The Muffins

2-1/2 cups all-purpose flour 300 grams
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice*
1 teaspoon salt
1 15-ounce can pumpkin puree*
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla
2 cups chocolate chips

Instructions

FOR THE STREUSEL TOPPING

Place all the streusel topping ingredients in a bowl and stir together with a fork until it has the consistency of wet sand. Set aside for later.

FOR THE MUFFINS

Pre-heat the oven to 424°F (you will reduce the temp. after the first 5 minutes) and grease a standard-sized muffin tray.
Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and whisk or sift together. Set aside while you mix the wet ingredients.
Place the pumpkin, sugar, brown sugar, oil, eggs, and vanilla in a large bowl and stir with a whisk until smooth or use a mixer.
Fold the flour mixture into the pumpkin mixture until just barely combined (it’s ok if there are still lumps, if you mix until it is super smooth the muffins will not be as tender).
Add the chocolate chips and gently fold them into the batter.
Scoop the batter into the greased muffin tin. Sprinkle the topping evenly over each muffin.
Bake for 5 minutes at 425°F then reduce the heat to 350°F. Continue to make for another 15 to 18 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Let the muffins cool down for 10 to 15 minutes before removing them from the muffin tin.

Notes

If you don’t have pumpkin pie spice you can substitute by combining 1-1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
Make sure you use canned pumpkin puree and not canned pumpkin pie filling.
When you fold the dry ingredients into the wet pumpkin mixture, don’t over-mix the batter.
If you are using a darker muffin tin then reduce the oven temperature by 25°F.

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