Chocolate Chip Pumpkin Muffins with Streusel Topping

Ingredients

These easy Pumpkin Chocolate Chip Muffins are made with simple pantry staples, a few healthier swaps, and plenty of cozy fall spices. The combination creates a tender, flavorful muffin with a buttery, crumb topping that's hard to resist.

For the Pumpkin Muffins:

• Pumpkin puree: Adds rich pumpkin flavor, natural sweetness, and extra moisture. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Eggs: Help bind the ingredients together and give the muffins structure.
• Plain Greek yogurt: Adds moisture and a little tang while keeping the muffins tender.
• Brown sugar: Sweetens the muffins while adding a hint of caramel-like flavor.
• Granulated sugar: Adds just enough sweetness to balance the pumpkin and spices.
• Unsweetened applesauce: Replaces some of the fat for a lighter muffin while keeping every bite moist.
• Whole wheat flour: Adds a slightly nutty flavor, extra fiber, and a little heartiness.
• All-purpose flour: Keeps the texture light and tender so the muffins aren't too dense.
• Baking powder and baking soda: Work together to help the muffins rise and become fluffy.
• Salt: Balances the sweetness and enhances all the flavors.
• Cinnamon, ginger, nutmeg, and cloves: Create that classic warm pumpkin spice flavor that makes these muffins perfect for fall.
• Dark chocolate chips: Add pockets of rich, melty chocolate that pair beautifully with pumpkin.
• Pecans (optional): Add a little nutty crunch and extra flavor.

For the Streusel Topping:

• All-purpose flour: Gives the topping its crumbly texture.
• Brown sugar: Adds sweetness and a delicious caramel-like flavor.
• Cinnamon: Brings a little extra warmth and spice to the topping.
• Butter: Holds the crumbs together and gives the streusel its rich, buttery flavor.
• Powdered sugar (optional): A light dusting adds the perfect finishing touch.

How to Make Pumpkin Muffins with Chocolate Chips

For the pumpkin muffins:

1. In a large bow, add eggs, yogurt, pumpkin puree, both sugars, and applesauce.
2. Whisk until smooth and totally incorporated.
3. In a medium bowl, combine flours, baking powder, baking soda, salt, and spices.
4. Mix well.
5. Add wet ingredients in small increments into dry ingredients and mix just until combined.
6. Fold in chocolate chips and nuts, if using.

Note: These muffins are kept less sweet for a healthier option. However, if you or your kids like a sweeter muffin, add ¼-1/2 cup more sugar.

For the crumb topping:

1. In a medium bowl, combine flour, brown sugar, and cinnamon.
2. Add butter. It can be softened or very cold. It works either way with this recipe.
3. Using your hands or a fork, mix the ingredients until they look look crumbs.
4. Scoop batter into greased muffin tin, filling to almost full.

5. Sprinkle a generous amount of crumbs on top of muffin batter.
6. Bake in a 375°F oven for 20-25 minutes. When they are done, a toothpick in the center will come out clean or with just a few moist crumbs.

When they are done, remove from the oven and set on a wire rack to cool for 10 minutes. Once they have set, lift them carefully our of muffin tin, I like to use a fork and gently pry them up, and set them on the wire rack to cool completely. When they are cooled, dust generously with powdered sugar for the perfect finishing touch.

These easy pumpkin muffins are rich with fall spices and full of pumpkin flavor and you just can't beat all those crumbs! They make a quick on-the-go breakfast or a perfect afternoon snack. No need to wait for fall - these are delicious any time of year. Enjoy!

Recipe Tips for Success

Want perfectly moist, fluffy Pumpkin Chocolate Chip Muffins with a delicious crumb topping every time? These simple tips will help you get the best results.

• Use pure pumpkin puree. Make sure to use canned pumpkin puree instead of pumpkin pie filling which already contains sugar and spices.
• Don't overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can make the muffins dense and tough.
• Measure flour correctly. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour.
• Use room-temperature ingredients. Let the eggs and Greek yogurt sit out briefly so they blend more easily into the batter.
• Use plenty of streusel. Sprinkle the crumb topping generously over each muffin for that irresistible sweet, crunchy finish.
• Check for doneness. Insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs, but no wet batter. Be careful not to mistake melted chocolate for uncooked batter.
• Let them cool slightly. Leave the muffins in the pan for about 10 minutes before transferring them to a wire rack. This helps prevent them from breaking apart.

Recipe Variations

One of the best things about these easy Pumpkin Muffins is how simple they are to customize! Whether you love extra chocolate, crunchy nuts, or a different topping, there are plenty of delicious ways to make them your own.

• Double chocolate pumpkin muffins: Replace ¼ cup of the all-purpose flour with unsweetened cocoa powder for an extra-chocolatey treat.
• Pumpkin pecan muffins: Skip the chocolate chips and add chopped pecans or walnuts for a nutty, crunchy twist.
• Extra chocolatey: Use a combination of dark chocolate chips and mini chocolate chips to get a little chocolate in every bite.
• Cream cheese swirl: Add a small dollop of sweetened cream cheese filling to each muffin and gently swirl it into the batter before baking. You may need to add a little extra baking time.
• Pumpkin spice muffins: Leave out the chocolate chips and let those warm fall spices take center stage.
• Maple streusel topping: Replace a little of the brown sugar in the topping with maple sugar for an extra-cozy fall flavor.
• Make them sweeter: Add an extra ¼ cup of granulated sugar if you prefer a sweeter, more dessert-like muffin.

What to Serve with Pumpkin Chocolate Chip Muffins

These moist, chocolate-studded muffins are delicious all on their own, especially when they're still a little warm from the oven. But they're also wonderful paired with your favorite breakfast foods or a cozy fall drink.

• Morning coffee or latte: A hot cup of coffee or pumpkin spice latte is the perfect match for the sweet pumpkin and chocolate flavors.
• Fresh fruit: Serve with sliced apples, pears, or a bowl of mixed berries for a lighter breakfast.
• Greek yogurt: Add a scoop of vanilla or plain Greek yogurt for a little extra protein.
• Scrambled eggs: Pair with eggs for a more filling breakfast that's both sweet and savory.
• Apple cider: A warm mug of spiced apple cider makes these muffins an extra-special fall afternoon treat.

How to Store, Freeze, Reheat

Store cooled muffins in an airtight container lined with paper towels for up to 2 days. The paper towels help absorb excess moisture and keep the tops from getting soggy.

For longer storage, keep muffins in an airtight container in the refrigerator for up to 5 days. Warm them slightly before serving for the best flavor.

Freeze cooled muffins, wrapped individually in plastic wrap, in a freezer-safe bag or container for up to 3 months for best quality.

Reheat muffins in the microwave for about 15-25 seconds, or warm them in a 300°F oven for 5-10 minutes. Frozen muffins can be thawed overnight in the refrigerator or gently reheated from frozen.

More Recipes to Enjoy This Fall

If you love these Chocolate Chip Pumpkin Muffins, you're going to want to try a few more of my favorite fall favorite breakfast treats!

Pumpkin Marble Brownies with chocolate and cheesecake swirls.

Chocolate Chip Pumpkin Bars are moist, flavored with warm spices, and filled with chocolate chips.

Apple Cider Cookies with maple frosting are soft, cakey, and flavored with cinnamon.

Maple Pumpkin Bread with streusel topping has rich maple flavor and made with pumpkin pie spice.

Cinnamon Apple Streusel Bread is a tender, cinnamon-spiced apple bread with a buttery pecan streusel swirl and topping.

Find more fall recipes here on 2CM!

Most Often Asked Questions About Easy Pumpkin Muffins

Can I add more sugar?

Yes, you most definitely can. You can increase the white sugar total amount to ½ or ¾ cup sugar with no difference in the quality of the final muffin.

Do I have to use unsweetened applesauce?

No, you can easily sub butter or vegetable oil for the applesauce.

Why are my muffins dense & chewy?

Over mixing the batter can cause dense muffins. The mixing causes the gluten in the flour to form elastic gluten strands making the muffin chewy. To correct, just mix the batter until just combined.

Can I make these muffins with all-purpose flour only?

Yes, just replace the whole wheat flour with the same amount of all-purpose flour. The muffins will have a milder flavor and slightly lighter texture.

How do I know when my muffins are done?

A toothpick inserted in the center should come out clean or with just a few moist crumbs. You can also check by touching the top lightly. If it springs back it is done and if it leaves an indent let them cook for a bit longer.