Delicate pumpkin crumb muffins are studded with mini chocolate chips that simply melt in your mouth.
Do you feel it? Feel the brisk Autumn weather in your neck of the woods yet? I sure hope so.
I’ve already cranked the heater and pulled out my sweats but what was up with last night? Holy crap was it cold, like winter! I’m definitely not ready to pull out my heavy coat especially since the trees here in Battery Park are still plush with green and every other day the temperature plays some sort of mind game which leaves me either under or over dressed. It’s actually quite confusing. In spite of this, I can’t let this odd weather stop me from enjoying my Fall-time treats.
These pumpkin muffins are a remake of last year’s Chocolate Chip Streusel Pumpkin Muffins; hence the word streusel as the difference.My goal last year was to make these with a chocolate chip crumb topping which come out great the first time however, the muffins themselves were gummy. It was pretty gross. By the third time, I was able to perfect the muffin portion but the topping came out flat, like a streusel! I left it as is. Too lazy to change it again.
The Fall season was quickly over as well as my desire to keep enhancing the topping, so pushed it off. This time around and with the site of pumpkin-everything everywhere, I wanted to get back at it again and make a crumb topping the way I believe a crumb should be, pebbled. I adapted the crumb portion of my New York Style Raspberry Crumb Cake recipe and lo and behold, done!
This is the ultimate chocolate chip pumpkin muffin. I kid you not. They are so soft and tender and the chocolate simply melts in your mouth. Before you know it, you’ll have a wad of muffin stuffed between your cheeks. Just don’t inhale in with your mouth open or you just might get those crumbs flying to the back of your throat and cough. Trust me, it happens every time with crumbs and desserts with powdered sugar.Print
A delicate pumpkin crumb muffin studded with mini chocolate chips that simply melt in your mouth.
- 4 tablespoons unsalted butter, melted
- 5 tablespoons granulated sugar
- 5 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons semisweet mini chocolate chips
- 2 1/2 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground cloves
- 3 large eggs
- 1 can (15 oz.) pure pumpkin puree
- 1 1/2 cups granulated sugar
- 2/3 cup vegetable oil
- 1/2 cup water
- 1 cup semisweet mini chocolate chips
- In a medium bowl, whisk together butter, sugars, cinnamon and salt. Stir in cake flour and chocolate chips until mixture becomes the size of small peas. Try not to over mix. Set aside.
- Heat oven to 350°F. Place a paper baking cup into each of the 24 cupcake wells.
- In a large bowl, mix flour, pumpkin pie spice, baking soda, salt and ground cloves; set aside.
- In medium bowl, whisk eggs and pumpkin together. Whisk in sugar, oil and water. Gently pour into the flour-mixture and mix just until blended. Do not over mix. Fold in mini chocolate chips.
- Pour batter 3/4 full into each muffin cup. Sprinkle top with the chocolate chip crumb topping.
- Bake on center rack for 22 to 27 minutes until tops spring back or toothpick inserted in center comes out clean. Cool for 10 minutes. Serve warm or cool. ENJOY!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Cuisine: American
Keywords: crumb muffins, pumpkin muffins, pumpkin crumb muffins, fall baking, fall breakfast
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