Pumpkin-chocolate chip Streusel Muffins
Two Peas and Thier Pod
Ingredients
- nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon Kosher salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup packed 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 pure vanilla extract
- 1 cup semi-sweet chocolate chips 6 ounces
Streusel Topping
- 1/2 cup granulated sugar
- 3 Tablespoons all-purpose flour
- 2 tablespoons unsalted butter melted
Instructions
Make the Muffins
- Preheat the oven to 350 degrees. Line the cups of a standard 12 cup muffin pan with paper liners or greater with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
- In a large bowl, combine the pumpkin, granulated sugar, brown sugar, oil, buttermilk, eggs and vanilla. Stir with a spatula until smooth.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Gently fold in 3/4 cup of chocolate chips. Don't overmix.
- Divide the batter between the muffin cups, filling each three-quarters full.
To make the Streusel
- In a medium bowl, combine the granulated sugar, flour, and melted butter. Stir until mixture is moistened.
- Generously sprinkle the muffins with the remaining 1/4 cup of chocolate chips and streusel topping. Bake for 24-28 minutes, until the muffins are set and a toothpick inserted in the middle comes out clean. Allow the muffins to cool to room temperature. Enjoy immediately or store in a lidded container on the counter for up to 3 days. You could also freeze the muffins for up to 1 month.