Pumpkin Muffins with Chocolate Chips (and Pecan Streusel)
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Pumpkin Muffins with Chocolate Chips (and Pecan Streusel)
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Prepare to be obsessed with these Pumpkin Muffins that are mega soft and fluffy, super moist and packed with sultry warm Fall spices! They’re not only tender, flavorful perfection but quick and easy to make with pantry ingredients. You can top them with sweet, buttery Pecan Streusel and Maple Drizzle or leave them simple and just stir in chocolate chips. Either way you serve them, your house will fill with their warm, Fall aroma and your bellies will fill with happiness, cozy bite after bite after bite.
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Ingredients
Wet Ingredients
- 3 egg
- 2 cups granulated sugar
- 1 3/4 cups pumpkin puree pure
- 1/2 cup vegetable oil
Dry Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 tablespoon baking soda
- 1/2 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon cloves ground
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
ADD LATER
- 1 1/4 - 1 1/2 cups chocolate chips
Pecan Streusel (optional)
- 2/3 cup pecan raw halves
- 1/2 cup flour
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons butter cubed, cold
Maple Drizzle (optional)
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners (20-22 liners) and lightly spray with nonstick cooking spray. Set aside.
- Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the pecans are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
- In a large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.
- In a separate large bowl, mix together all Dry Ingredients (don’t add chocolate chips).
- Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 20-22 cupcake liners so they are ¾ of the way full.
- Evenly divide streusel between muffin cups (approx 1 tablespoon each) and and gently pat it into the batter.
- Bake at 350 degrees F for 22-28 minutes OR until toothpick comes out clean. Let muffins cool for 10 minutes then remove to a wire rack to cool completely before adding maple drizzle.
- For the Maple Drizzle, whisk together maple syrup and powdered sugar. Drizzle over muffins.
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