Pumpkin Chocolate Chip Muffins
User Reviews
4.7
57 reviews
Excellent
Pumpkin Chocolate Chip Muffins
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These Pumpkin Chocolate Chip Muffins with streusel topping are tender, moist, and perfectly spiced. Enjoy for breakfast, as a snack, or dessert. They are a must make for fall!
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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 ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup canola or vegetable oil
- 1/4 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 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
- The muffins will keep covered on the counter for up to 3 days. The muffins can also be frozen for up to 2 months.
Nutrition Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
12g
(60%)
Cholesterol
34mg
(11%)
Sodium
179mg
(7%)
Potassium
167mg
(5%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
3291IU
(66%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 339 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
57 reviews
Excellent
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