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:
- In a medium mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, and cinnamon. Mix thoroughly with a whisk.
- 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:
- Preheat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the vanilla extract.
- Gradually add the melted butter, pumpkin purée, cinnamon, pumpkin spice, and granulated sugar to the egg mixture. Mix until fully incorporated.
- 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.
- Fold in the semi-sweet chocolate chips, being careful not to overmix the batter.
- Using an ice cream scoop, fill each muffin liner about two-thirds full with the batter.
- Sprinkle the crumble topping evenly over the tops of the muffins.
- 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.
- Let the muffins cool completely on a wire rack before serving.
Enjoy!