Pumpkin Chocolate Chip Muffins with Cinnamon Crumble Topping

These Pumpkin Chocolate Chip Muffins are a delightful treat, combining the rich flavors of pumpkin, warm spices, and semi-sweet chocolate chips. Topped with a buttery cinnamon crumble, these muffins are perfect for autumn mornings or any time you’re craving a cozy, sweet snack. The moist pumpkin base and the sweet, crunchy topping create a delicious contrast that’s sure to please.

Why You’ll Love This:

You’ll love these muffins because they bring together the comforting flavors of fall in every bite. The pumpkin purée makes the muffins incredibly moist, while the chocolate chips add a burst of sweetness. The cinnamon crumble topping adds a delightful crunch, making these muffins a perfect treat for breakfast, a snack, or dessert. They’re easy to make and perfect for sharing with family and friends.

Perfect Occasion:

These Pumpkin Chocolate Chip Muffins are ideal for breakfast, brunch, or an afternoon snack. They’re perfect for cozy fall days, holiday gatherings, or any time you want to enjoy a warm and comforting treat. Serve them with a cup of coffee or tea for a delicious start to your day, or pack them in lunchboxes for a sweet surprise.

Decoration Tips:

For a beautiful presentation, consider drizzling a simple glaze over the crumble topping once the muffins have cooled. You can also dust them with a light sprinkle of powdered sugar for an extra touch of sweetness. If you’re feeling creative, top the muffins with a few extra chocolate chips or a pinch of cinnamon before baking. The golden crumble topping and the rich chocolate chips make these muffins as visually appealing as they are tasty.

Ingredients:

For the Muffins:

• 2 large eggs
• 300 grams pumpkin purée
• 95 ml whole milk
• 125 grams salted butter, melted
• 1 teaspoon vanilla extract
• 1/2 + 1/8 teaspoon cinnamon
• 1/2 teaspoon pumpkin spice
• 160 grams granulated sugar
• 240 grams all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 195 grams semi-sweet chocolate chips

For the Crumble Topping:

• 35 grams salted butter, cold and cubed
• 40 grams granulated sugar
• 30 grams brown sugar
• 75 grams all-purpose flour
• 2 grams cinnamon

Instructions:

For the Crumble Topping:

1. In a medium mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, and cinnamon. Mix thoroughly with a whisk.
2. Add the cold, cubed butter to the dry ingredients. Use your hands to crumble the mixture together until it forms a sandy texture with some larger chunks. Set aside while you prepare the muffins.

For the Muffins:

1. Preheat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the vanilla extract.
3. Gradually add the melted butter, pumpkin purée, cinnamon, pumpkin spice, and granulated sugar to the egg mixture. Mix until fully incorporated.
4. Add the all-purpose flour, baking powder, and baking soda to the wet ingredients. Use a spatula to gently fold the ingredients together until just combined.
5. Fold in the semi-sweet chocolate chips, being careful not to overmix the batter.
6. Using an ice cream scoop, fill each muffin liner about two-thirds full with the batter.
7. Sprinkle the crumble topping evenly over the tops of the muffins.
8. Bake at 425°F (218°C) for 13 minutes. Reduce the oven temperature to 360°F (182°C) and continue baking for an additional 14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool completely on a wire rack before serving.

Enjoy!