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Chocolate Chip Streusel Pumpkin Muffins | URBAN BAKES

Chocolate Chip Streusel Pumpkin Muffins


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  • Author: Connie
  • Total Time: 55 minutes
  • Yield: 2 dozen 1x

Ingredients

Units Scale

STREUSEL

  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon unsalted butter
  • 1 tablespoon semisweet mini chocolate chips

MUFFINS

  • 2 1/2 cups all-purpose flour
  • 3 teaspoon pumpkin pie spice
  • 1 1/2 teaspoon baking soda
  • 1 1/4 teaspoon kosher 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

STREUSEL

  1. In small bowl, mix flour, sugar and cinnamon. Using a pastry blender or long-tined fork, cut in butter until the mixture becomes crumbly about the size of small peas. Gently stir in mini chocolate chips; set aside.

MUFFINS

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

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