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Best Kid-Approved Chocolate Chip Pumpkin Muffins: Easy Fall Recipe

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These chocolate chip pumpkin muffins with streusel are moist, tender, and packed with melty chocolate and a buttery cinnamon crunch. Perfect for fall breakfasts, snacks, or holiday brunches, they come together in about 35 minutes using simple pantry staples.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ¼ cup all-purpose flour (for streusel)
  • ¼ cup brown sugar, packed (for streusel)
  • ½ teaspoon cinnamon (for streusel)
  • 2 tablespoons cold butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray the inside of the liners with non-stick spray.
  2. Make the streusel: In a small bowl, combine ¼ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add cold butter cubes and cut in with a pastry cutter or two forks until the mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making the batter.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon salt.
  4. Mix wet ingredients: In a large bowl, whisk together 1 cup granulated sugar and ½ cup vegetable oil until smooth. Add eggs one at a time, whisking well after each. Add pumpkin puree and vanilla extract, whisk until smooth.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Add 1 cup chocolate chips and fold with 5-6 gentle strokes until evenly distributed.
  7. Fill muffin cups: Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Add streusel: Remove streusel from fridge and sprinkle evenly over the batter. Gently press streusel into the batter with your fingers.
  9. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use room temperature eggs and pumpkin. Measure flour by spooning into the cup and leveling off. Do not overmix the batter. Rotate the pan halfway through baking for even browning. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall muffins, easy pumpkin recipe, kid-friendly muffins, streusel muffins

Find it online: https://lolaspoon.com/best-kid-approved-chocolate-chip-pumpkin-muffins-easy-fall-recipe/