Save to Pinterest These pumpkin chocolate chip muffins deliver bakery-worthy flavor in your own kitchen. Moist and tender with a spiced crumb, each bite is dotted with melty chocolate chips and finished with a buttery, cinnamon streusel. They are my go-to for chilly mornings or a sweet pick-me-up to share with friends over coffee.
My kids beg for these the minute autumn rolls around and I often double the batch since they disappear so quickly. One batch made it to a neighborhood potluck and came back with nothing but crumbs and requests for the recipe.
Ingredients
- All-purpose flour: gives the muffins structure and a soft crumb Use fresh unbleached flour for best results
- Granulated sugar: brings sweetness and helps the muffins brown evenly Choose cane sugar for a clean flavor
- Light brown sugar: provides moisture and a subtle caramel note Check for softness and minimal clumping in the bag
- Baking powder and baking soda: create lift so the muffins rise tall Test for freshness by seeing if they fizz in water
- Fine salt: balances all flavors and highlights the pumpkin and spices Opt for fine-grain to evenly mix in
- Ground cinnamon nutmeg ginger cloves: the warming spice team that gives these muffins their signature depth Use freshly ground or high-quality pre-ground spices
- Large eggs: bind the ingredients and give richness Select fresh eggs for the best rise
- Canned pumpkin puree: gives moisture color and classic autumn flavor Be sure to buy pure pumpkin not pie filling
- Vegetable oil: makes the muffins tender and keeps them moist even the next day Choose neutral oils like canola or sunflower
- Milk: adds lightness and helps combine the batter Whole or two percent milk works well
- Pure vanilla extract: enhances all the flavors Use real vanilla for that warm fragrant backdrop
- Semi-sweet chocolate chips: melt into gooey pockets in every bite Select high-quality chips that are smooth in texture
- All-purpose flour (for the Spiced Streusel): creates a crumbly topping Avoid cake or bread flours for the best crunchy streusel
- Light brown sugar (for the Streusel): sweetens and caramelizes under heat Make sure it is soft and pack it lightly for accurate measuring
- Ground cinnamon and nutmeg (for the Streusel): add a stronger spiced punch on top
- Fine salt (for the Streusel): lifts and balances sweetness
- Cold unsalted butter (for the Streusel): melts slowly into the streusel for crispness Use cold straight-from-the-fridge butter for the perfect crumb
Instructions
- Preheat and Prep:
- Begin by setting your oven to 350 degrees F 175 degrees C Line a standard 12-cup muffin tin with paper liners or lightly grease each well so the muffins release easily
- Mix the Dry Ingredients:
- In a large bowl whisk together flour granulated sugar brown sugar baking powder baking soda salt cinnamon nutmeg ginger and cloves Whisking thoroughly prevents lumps and ensures the rising agents and spices are well distributed
- Combine the Wet Ingredients:
- Crack the eggs into a second bowl and beat lightly Add the pumpkin puree oil milk and vanilla extract Whisk until the mixture is completely smooth without streaks This step locks in moisture and flavor
- Bring Wet and Dry Together:
- Pour the wet ingredients over the dry mixture Using a spatula stir just until everything is moistened and only a few small streaks of flour remain Overmixing can make the muffins tough so stop as soon as combined
- Fold in Chocolate:
- Sprinkle chocolate chips over your batter and gently fold them in with a few turns of the spatula This keeps the chips evenly spread and avoids deflating the mixture
- Portion the Batter:
- Using a spoon or cookie scoop divide the batter evenly among the muffin cups Fill each cup about three quarters full This gives you perfectly domed muffins
- Make the Streusel:
- In a small bowl combine flour brown sugar cinnamon nutmeg and salt Cut in cold butter using your fingers or a pastry cutter until the mix forms coarse sandy clumps This texture is what gives a crisp crumbly top
- Add the Streusel Topping:
- Sprinkle the streusel evenly over the batter in each muffin cup Try to cover the tops fully for maximum crunch and spice in every bite
- Bake to Perfection:
- Place the muffin tin in the preheated oven and bake for twenty to twenty two minutes Check for doneness by inserting a toothpick into a muffin center it should come out clean or with a few moist crumbs
- Cool Down:
- Let the muffins cool in the pan for five minutes This helps them firm up and release easily Transfer to a wire rack and allow to cool completely for the best texture and flavor
Save to Pinterest My absolute favorite part is the way the warm chocolate chips blend with the pumpkin spices As a family we baked a double batch one October and ended up having a spontaneous muffin breakfast picnic in the backyard a tradition we now repeat every fall The aroma alone brings back so many cozy memories
Storage Tips
These muffins stay fresh in an airtight container at room temperature for up to three days For longer storage keep them in the refrigerator for about five days They also freeze exceptionally well just pack them in a freezer bag and thaw overnight for a quick ready treat
Ingredient Substitutions
If you do not have all the warm spices use a pumpkin pie spice blend instead Replace vegetable oil with melted coconut oil for a subtle nutty twist Swap out semi-sweet chocolate chips for milk or dark varieties to suit your taste Mini chocolate chips work great for more even chocolate distribution
Serving Suggestions
Serve these muffins warm for the ultimate experience Pair with hot chai latte or rich coffee for an autumnal breakfast They also make a comforting addition to packed lunches or a decadent afternoon snack
Save to Pinterest Whether you are baking for holidays or for a weekend treat these pumpkin chocolate chip muffins win everyone over with their cozy aroma and bakery-style topping Once you try them do not be surprised if they become a staple year round
Common Recipe Questions
- → How do I ensure my muffins are moist?
Use canned pumpkin puree and avoid overmixing the batter. Combining wet and dry ingredients gently helps keep muffins soft and tender.
- → Can I substitute other spices in the streusel?
Yes, you can add a pinch of allspice or omit spices you don't prefer. Cinnamon and nutmeg offer classic warmth and aroma.
- → Is it possible to make these muffins nut-free?
Absolutely—skip the optional nuts in the batter and check your chocolate chips for allergen information to ensure safety.
- → What's the best way to store leftovers?
Store cooled muffins in an airtight container at room temperature for up to three days, or freeze for longer freshness.
- → Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin for use. Make sure it's well-drained for the best batter consistency.
- → How do I prevent the streusel from sinking?
Sprinkle streusel on top before baking and avoid overfilling the muffin cups; this keeps it crisp and visible after baking.