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Close-up of a pumpkin muffin with crumbly streusel, two blurred in background.
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5 from 3 votes

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.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast
Cuisine: American
Keyword: pumpkin chocolate chip muffins, pumpkin muffins
Servings: 24 muffins
Author: Dahn Boquist

Ingredients

For The Streusel Topping

  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • 4 tablespoons butter softened
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt

For The Muffins

  • 2 ½ cups all-purpose flour 300 grams
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 ½ teaspoons pumpkin pie spice see notes for substitute
  • 1 teaspoon salt
  • 1 (15 ounce) can pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 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. 
    Mixing a crumble topping in a bowl.

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. 
    Mixing flour with spices.
  • 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. 
    Mixing pumpkin puree with eggs, sugar and spices.
  • 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. 
    Stirring chocolate chips into pumpkin muffin batter.
  • Scoop the batter into the greased muffin tin. Sprinkle the topping evenly over each muffin. 
    A spoon adding streusel topping to muffins in a muffin tin.
  • 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

Pumpkin pie spice substitute: If you don’t have pumpkin pie spice, mix together 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
Use the right pumpkin: Be sure to use canned pumpkin purée, not pumpkin pie filling.
Don’t overmix: When folding the dry ingredients into the pumpkin mixture, stir just until combined, overmixing makes the muffins tough.
Check your pan: If using a dark metal muffin tin, reduce the oven temperature by 25°F to prevent overbrowning.

Nutrition

Serving: 1muffin | Calories: 261kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 5.7g | Cholesterol: 32mg | Sodium: 161mg | Fiber: 1.5g | Sugar: 22g
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