Save Moist, tender pumpkin muffins studded with chocolate chips and topped with a crunchy, cinnamon-spiced streusel — perfect for cozy mornings or afternoon treats.
I baked these muffins on a chilly weekend and the warm spices filled my kitchen with the most comforting aroma. Everyone wanted a second helping and the spiced streusel topping was an instant hit!
Ingredients
- All-purpose flour: 1 3/4 cups (220 g) for the muffins, 1/3 cup (40 g) for the streusel
- Granulated sugar: 1 cup (200 g)
- Light brown sugar, packed: 1/2 cup (110 g) for muffins, 1/3 cup (70 g) for streusel
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp for muffins, 1/8 tsp for streusel
- Ground cinnamon: 1 1/2 tsp for muffins, 1/2 tsp for streusel
- Ground nutmeg: 1/2 tsp for muffins, 1/4 tsp for streusel
- Ground ginger: 1/4 tsp
- Ground cloves: 1/4 tsp
- Eggs: 2 large
- Canned pumpkin puree: 1 cup (240 g)
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Pure vanilla extract: 2 tsp
- Semi-sweet chocolate chips: 3/4 cup (130 g)
- Unsalted butter: 3 tbsp (45 g), cold and cut into small cubes for streusel
Instructions
- Prepare Muffin Tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Combine Dry Ingredients:
- In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet Ingredients:
- In a separate bowl, beat the eggs, then mix in pumpkin puree, oil, milk, and vanilla extract until smooth.
- Combine Wet and Dry:
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Add Chocolate Chips:
- Fold in the chocolate chips.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Make Spiced Streusel:
- For the streusel, combine flour, brown sugar, cinnamon, nutmeg, and salt in a small bowl. Add cold butter and mix with your fingers or a pastry cutter until mixture resembles coarse crumbs.
- Add Streusel Topping:
- Sprinkle the streusel evenly over the muffin batter.
- Bake:
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping sprinkle the streusel on the muffins before baking. Baking together is always a cherished family activity — and these muffins disappear fast once they are out of the oven!
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, pastry cutter or fork, measuring cups and spoons, wire rack
Nutritional Information (per muffin)
Calories: 290, Total Fat: 13 g, Carbohydrates: 41 g, Protein: 3 g
Serving Suggestions
These muffins pair perfectly with a hot chai latte or coffee for a cozy breakfast or afternoon snack.
Save Store these muffins in an airtight container for up to three days or freeze for later. Enjoy their warmth and sweetness any time of day.
Recipe FAQ
- → Can I use fresh pumpkin instead of canned puree?
Yes, simply roast, mash, and drain fresh pumpkin for a similar consistency to canned puree. Ensure it's not too watery for best results.
- → What can I substitute for vegetable oil?
Melted butter, coconut oil, or even applesauce can replace vegetable oil. Each alters flavor and texture slightly.
- → How do I prevent the muffins from being dry?
Do not overmix the batter, and measure flour accurately. Mixing until just combined keeps muffins light and moist.
- → Can I add nuts to the batter?
Absolutely! Add up to 1/2 cup chopped toasted pecans or walnuts for extra crunch and flavor depth.
- → Is it possible to make these muffins dairy-free?
Substitute non-dairy milk and use dairy-free chocolate chips and margarine for the streusel to make them dairy-free.
- → How should I store the muffins for freshness?
Keep them in an airtight container at room temperature for up to three days or freeze for longer storage.