Pumpkin chocolate chip muffins contain so many of the cozy fall flavors we love, plus an extra sweet crunch of crumb topping. There is no better way to beat the back to school blues than with a simple one bowl recipe that is moist, flavorful and easy to mix.
In high school and college, my mom got hooked on baking pumpkin chocolate chip muffins. She would bake them in giant batches for me and my friends to snack on. We all loved them – I still love them. And now that I am a mom, the tradition must live on! As August comes to a close and the air is full of back to school vibes, I find myself buying multiple cans of pumpkin puree in the grocery store. It is officially time to mix up a batch of homemade pumpkin pie spice and let the autumn baking commence!
HOW THIS RECIPE COMES TOGETHER
- 1. Make the topping. A crumb topping can be made for this recipe by combining flour, oats, sugar, pumpkin pie spice and cold butter. You can also bake the muffins without the added streusel.
- 2. Sift the dry ingredients. All purpose flour, baking soda, cinnamon, pumpkin pie spice and salt are sifted or whisked together in a bowl.
- 3. Whisk the wet ingredients. A room temperature egg, brown sugar, pumpkin puree, canola oil and milk are well combined in a separate bowl.
- 4. Add the wet ingredients to the dry ingredients. Pour the wet ingredients into the bowl of dry ingredients and begin to stir. Before completely combined….
- 5. Add chocolate chips. Stir in the chocolate chips and continue to gently mix the batter until no streaks of flour remain.
- 6. Portion and bake. Evenly distribute the muffin batter among paper-lined muffin cups, top with streusel and bake.
TIPS FOR MAKING THESE PUMPKIN MUFFINS
- 1. Keep the crumb topping cold. After making the streusel/crumb topping, keep it in the refrigerator while you make the muffin batter. The butter will solidify again once in the refrigerator. When the cold crumble hits the hot oven, it will crisp up beautifully and hold its shape better.
- 2. Let the muffin batter sit. This step isn’t absolutely necessary, but it does make a difference. If possible, mix up you muffin batter, cover it and let it rest for about an hour before baking. A rest encourages the batter to rise more in the oven.
- 3. Bake from high to low. Begin baking the muffins at a higher temperature. This recipes calls for the muffins to bake at 425° F for 5 minutes. Then lower the oven to 350° F and let the muffins finish baking. The shock of the higher temperature will help the muffins to dome higher and not sink.
MORE PUMPKIN RECIPES
- – Pumpkin Spice Bread with Crumb Topping: This quick bread is almost the exact recipe as the muffins, just double the amount!
- – Homemade Pumpkin Pie Spice: An easy home project that uses spices you probably already have in your pantry.
- – Homemade Pumpkin Spice Syrup: A delicious syrup to have on hand at home to flavor coffee and lattes.
- – Pumpkin Pie: coming soon!
- – Pumpkin Cheesecake: A seasonal take on my classic Greek Yogurt Cheesecake.
Pumpkin Chocolate Chip Muffins
A recipe for pumpkin muffins studded with chocolate chips and topped with a buttery crumble!
Equipment
- 1 kitchen scale
- 2-3 mixing bowls
- 1 whisk
- 1 spatula
- 1 standard 12-cup muffin tin
- paper muffin liners
Ingredients
For the crumb topping:
- 1/4 cup (30 grams) all purpose flour
- 1/4 cup (55 grams) brown sugar
- 1/2 cup (45 grams) old fashioned oats
- 1/2 tsp pumpkin pie spice
- 3 tbsp (42 grams) salted butter cold from the refrigerator
For the muffin batter:
- 1 cup (120 grams) all purpose flour
- 1/2 tsp (3 grams) baking soda
- 1/2 tsp (2 grams) ground cinnamon
- 1/2 tsp (2 grams) pumpkin pie spice
- 1/2 tsp (3 grams) fine sea salt
- 1 large eggs at room temperature
- 1/2 cup (107 grams) brown sugar
- 3/4 cups (170 grams) pumpkin puree
- 1/4 cup (50 grams) canola oil
- 2 tbsp (28 grams) whole milk
- 1/2 cup (85 grams) chocolate chips optional
Instructions
- Preheat a conventional oven to 425° F. Line 8 of the 12 cups in a standard muffin tin with paper liners and lightly grease them with pan spray.
For the crumb topping
- In a bowl, combined the flour, oats, brown sugar, cinnamon and salt. Stir to combine. Slice the cold butter into thin pats and add them to the dry mixture. Work the butter into the dry ingredients with your hands by pressing and smearing it together. When the dry ingredients and butter are well mixed and crumbly, place the bowl in the refrigerator while you make the muffin batter.1/4 cup (30 grams) all purpose flour, 1/4 cup (55 grams) brown sugar, 1/2 cup (45 grams) old fashioned oats, 1/2 tsp pumpkin pie spice, 3 tbsp (42 grams) cold salted butter
For the muffin batter
- In a large bowl, sift or whisk together the flour, baking soda, spices and salt. 1 cup (120 grams) all purpose flour, 1/2 tsp (3 grams) baking soda, 1/2 tsp ground cinnamon (2 grams), 1/2 tsp pumpkin pie spice (2 grams), 1/2 tsp (3 grams) sea salt
- In a separate bowl, whisk the egg, brown sugar, pumpkin puree, canola oil and milk together until homogenous.1 large egg, 1/2 cup (107 grams) brown sugar, 3/4 cup (170 grams) pumpkin puree, 1/4 cup (50 grams) canola oil, 2 tbsp (28 grams) whole milk
- Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula or spoon until the flour is mostly incorporated. Finally add the chocolate chips and nuts (if using) and fold them gently into the batter. No streaks of flour should be visible.1/2 cup (85 grams) chocolate chips
- Portion the muffin batter equally between each of the lined cups. Top each muffin with crumb topping. Bake the muffins at 425° F for 5 minutes then reduce the oven temperature to 350° F for an additional 10 minutes, or until a cake tester inserted into the center of the muffins comes out clean.
- Allow the muffins to cool for 15 minutes in the tin before removing. Let them cool to room temperature on a cooling rack before enjoying.
Notes
To freeze: Let the muffins cool completely. Place the muffins on a parchment or silicone – lined baking tray directly in the freezer until frozen solid. Then place the muffins in a freezer-safe bag or container. Muffins can be frozen for up to 3 months. Defrost them overnight in the refrigerator. Reheat the muffins briefly in a microwave or toaster oven.
