Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins combine the warm spices of cinnamon, ginger, nutmeg, and cloves with creamy pumpkin puree and semi-sweet chocolate chips. They offer a tender crumb with a sweet, slightly spicy flavor profile, enhanced by a crumbly streusel topping and extra chocolate sprinkled on top. The balance of pumpkin moisture and chocolate chips creates muffins that are moist but sturdy enough for breakfast or snacking. Their soft texture and cozy spices make them a fitting choice for autumn or whenever pumpkin flavor is desired.
Ingredients
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 cloves ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin not pumpkin pie filling, puree
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup buttermilk at room temperature
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips divided
Instructions
- 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.
- In a small bowl, combine the sugar, flour, and melted butter. Stir until moistened. Set aside while you make the muffin batter.
- In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
- In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla extract. Use a spatula to stir until the ingredients are smooth.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Gently fold in ¾ cup of the chocolate chips. Don’t over mix.
- Divide the batter among muffin cups, filling each cup 3/4 full. Top each muffin with streusel topping. Sprinkle the remaining chocolate chips over the streusel.
- 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.
- Let the muffins cool to room temperature and enjoy!
Notes
- Store muffins covered at room temperature for up to 3 days to keep them fresh.
- For longer storage, freeze muffins for up to 2 months; thaw completely before eating.
Nutrition Information
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 339
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 34mg | 11% |
| Sodium | 179mg | 7% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 3291IU | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.