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Chocolate Chip Pumpkin Crumb Muffins | urbanbakes.com

Chocolate Chip Pumpkin Crumb Muffins


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  • Author: URBAN BAKES
  • Total Time: 55 minutes
  • Yield: 24 muffins 1x
  • Diet: Vegetarian

Description

 

A delicate pumpkin crumb muffin studded with mini chocolate chips that simply melt in your mouth. 


Ingredients

Units Scale

CRUMB TOPPING

  • 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

MUFFINS

  • 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

Instructions

  1. 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.
  2. Heat oven to 350°F. Place a paper baking cup into each of the 24 cupcake wells.
  3. In a large bowl, mix flour, pumpkin pie spice, baking soda, salt and ground cloves; set aside.
  4. 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.
  5. Pour batter 3/4 full into each muffin cup. Sprinkle top with the chocolate chip crumb topping.
  6. 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

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