CHOCOLATE CHIP PUMPKIN MUFFINS WITH STREUSEL TOPPING
Nothing says fall like these muffins! They are moist, delicious and full of pumpkin flavor with loads of crumbs sprinkled on top. They are even a bit healthier than the norm with less sugar and less oil.
¼cupsugar(if you like a sweeter muffin you can add another ¼-1/2 cup)
½cupunsweetened applesauce(½ cup melted butter can be subbed for applesauce)
1cupwheat flour
1 ¼cupunbleached all-purpose flour
1Tablespoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
4teaspoonscinnamon
1teaspoonsginger
1teaspoonnutmeg
¼ - ½teaspoonground cloves
¾cupdark chocolate chips
½cuppecans(optional)
Crumbs (double if love crumbs)
½cupflour
½cupbrown sugar
⅜teaspooncinnamon
¼cupbutter
Garnish: Confectioner's sugar
Instructions
Preheat oven to 375 degrees. Spray muffins tins with a nonstick spray.
Pumpkin Muffins
In large bowl, whisk together eggs, yogurt, pumpkin, sugars and butter.
In medium bowl, combine flours, baking powder, baking soda, salt and spices.
Mix 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 confectioner's sugar, if desired.
Notes
Note: The best muffins tins on the market today are non-stick and work extremely well. A good nonstick pan can save money as it eliminates the need for paper cup inserts.
Most Often Asked Questions About Easy Pumpkin Muffins
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.
Why do I have to use baking powder and baking soda?
The use of both "rising" agents generates a beautiful domed muffin that will come out lighter and fluffier.
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