CHOCOLATE CHIP PUMPKIN MUFFINS WITH STREUSEL TOPPING
Nothing says fall like Pumpkin Chocolate Chip Muffins! They are moist, delicious and full of pumpkin flavor with loads of crumbs sprinkled on top.
Servings: 16 muffins
Calories: 261kcal
Ingredients
Muffins
- 2 eggs
- ½ cup plain Greek yogurt
- 1 ½ cups pumpkin puree
- ½ cup light brown sugar packed firmly
- ¼ cup sugar (if you like a sweeter muffin you can add another ¼-1/2 cup)
- ½ cup unsweetened applesauce (½ cup melted butter can be subbed for applesauce)
- 1 cup wheat flour
- 1 ¼ cup all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoons cinnamon
- 1 teaspoons ginger
- 1 teaspoon nutmeg
- ¼ - ½ teaspoon ground cloves
- ¾ cup dark chocolate chips
- ½ cup pecans (optional)
Crumbs (double if love crumbs)
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ⅜ teaspoon cinnamon
- ¼ cup butter
- Garnish: powdered sugar
Instructions
- Preheat oven to 375°F. Spray muffins tins with a nonstick spray.
Pumpkin Muffins
- In large bowl, whisk together eggs, yogurt, pumpkin, sugars and applesauce.
- In medium bowl, combine flours, baking powder, baking soda, salt and spices.
- Mix dry ingredients into wet ingredients in small increments until just combined.
- Fold in chocolate chips and nuts, if desired.
- Fill each muffin cup to almost full.
Crumb Topping
- For crumb topping, using a fork, mix all ingredients for topping together in small bowl until it resembles coarse crumbs.
- Sprinkle muffins with crumb topping.
- Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and let cool on wire racks for 10 minutes then lift out of pan carefully. Return to wire racks to cool completely.
- Dust tops with powdered sugar, if desired.
Notes
STORE/FREEZE/REHEAT
Store cooled muffins in an airtight container lined with paper towels for up to 2 days on the counter or for up to 5 days in the refrigerator.
Freeze cooled muffins, wrapped individually in plastic wrap, in a freezer-safe container for up to 3 months.
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.
Nutrition
Calories: 261kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 158mg | Potassium: 252mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3693IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
