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Pumpkin Muffins

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Super moist pumpkin muffins warmly spiced with cinnamon, nutmeg, and cloves, then topped with a crisp buttery oat streusel and mini chocolate chips. Perfect for a cozy fall breakfast, brunch, snack, or dessert.

Ingredients

1 ⅔ cup all-purpose flour

¾ cup sugar

¼ cup brown sugar

½ teaspoon kosher salt

1 teaspoon baking soda

½ teaspoon baking powder

1.5 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 large eggs

1 cup canned pumpkin

½ cup unsalted butter, melted

½ cup all-purpose flour, for the streusel

½ cup old-fashioned oats

½ cup light brown sugar

¾ teaspoon kosher salt, for the streusel

¾ teaspoon baking powder, for the streusel

5 tablespoons unsalted butter, at room temperature and cut into 1/2-inch pieces

⅓ cup mini chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper baking liners and set aside.
  2. In a medium bowl, combine 1 ⅔ cup flour, sugar, ¼ cup brown sugar, ½ teaspoon salt, baking soda, ½ teaspoon baking powder, cinnamon, nutmeg, and cloves. Make a well in the center and set aside.
  3. In another medium bowl, combine the eggs, pumpkin, and melted butter. Add the pumpkin mixture all at once to the dry ingredients and stir just until moistened. Do not overmix. Divide the batter evenly among the prepared muffin cups.
  4. For the streusel, combine ½ cup flour, oats, light brown sugar, ¾ teaspoon salt, and ¾ teaspoon baking powder in a small bowl. Cut in the room-temperature butter with a fork until pea-sized crumbs form, then fold in the mini chocolate chips.
  5. Sprinkle the streusel evenly over the muffin batter, dividing it equally among the 12 muffins.
  6. Bake for 23–25 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs. Avoid over-baking to keep the muffins moist.
  7. Remove the pan from the oven and let the muffins rest for 1–2 minutes. Transfer the muffins to a wire rack and allow them to cool before serving.

Notes

Regular chocolate chips, dark chocolate chips, or chopped chocolate can replace the mini chocolate chips.

Add finely chopped pecans or walnuts to the streusel for extra crunch.

The chocolate chips can be omitted for a more traditional pumpkin muffin with buttery oat streusel.

For extra spice, slightly increase the cinnamon or add a small amount of ground ginger.

A simple powdered sugar glaze can be drizzled over completely cooled muffins for a sweeter finish.

Homemade pumpkin puree can replace canned pumpkin if it has a similarly thick consistency; drain excess moisture if necessary.

Use plain pumpkin puree rather than pumpkin pie filling, which contains added sweeteners and spices.

Store completely cooled muffins in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.

Freeze individually wrapped muffins in a freezer-safe container or bag for up to 2–3 months.

Reheat briefly in the microwave, or warm in a low oven for several minutes to help restore the crisp streusel texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-muffins/