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Quick Chocolate Chip Pumpkin Muffins with Easy Streusel

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These quick chocolate chip pumpkin muffins with a crunchy streusel topping are tender, moist, and packed with chocolate chips. Made with a simple muffin mix base, they come together in about 35 minutes and are perfect for busy weeknights or cozy fall mornings.

Ingredients

Scale
  • 1 box (15-16 oz) yellow cake mix or muffin mix
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup semi-sweet chocolate chips, divided (reserve 2 tablespoons for topping)
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
  2. Make the streusel topping: In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons cold cubed butter. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  3. In a large mixing bowl, whisk together the box of cake mix or muffin mix and the pumpkin pie spice until combined.
  4. Make a well in the center of the dry ingredients. Add the canned pumpkin, room temperature eggs, milk, and vanilla extract. Stir with a rubber spatula or wooden spoon until just combined. The batter will be thick. Do not overmix.
  5. Fold in 1 cup of chocolate chips (minus the 2 tablespoons reserved for topping) gently with a spatula until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full (almost to the top of the liner).
  7. Sprinkle the streusel topping evenly over each muffin, pressing down gently so it sticks. Sprinkle the reserved 2 tablespoons of chocolate chips on top.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  9. Cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t overmix the batter; a few lumps are fine. Keep the streusel cold for a crumbly topping. Room temperature ingredients help with even mixing. For best results, let muffins cool at least 10 minutes before eating. These muffins taste even better on day two as the flavors meld.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, streusel muffins, quick muffins, fall baking, easy muffin recipe

Find it online: https://dinadishes.com/quick-chocolate-chip-pumpkin-muffins-with-easy-streusel/