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Pumpkin Crumb Chocolate Chip Muffins Everyone Will Love

Pumpkin Crumb Chocolate Chip Muffins Everyone Will Love

Moist pumpkin muffins filled with semisweet chocolate chips and finished with a buttery cinnamon crumb topping. This simple recipe makes 12 standard muffins in about 40–45 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 3/4 cups (219 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Pumpkin pie spice
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 2 Large eggs
  • 1 cup (227 g) Pure pumpkin purée
  • 1/2 cup (120 ml) Neutral oil
  • 1/4 cup (60 ml) Milk
  • 1 teaspoon Vanilla extract
  • 1 cup (170 g) Semisweet chocolate chips
Crumb Topping
  • 1/2 cup (63 g) All-purpose flour
  • 1/3 cup (67 g) Packed light brown sugar
  • 1/4 teaspoon Ground cinnamon
  • 1 pinch Salt
  • 4 tablespoons (57 g) Unsalted butter, melted and slightly cooled

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Combine the crumb topping flour, brown sugar, cinnamon, and salt. Stir in the melted, slightly cooled butter until coarse crumbs form, then set the topping aside.
  3. In a medium bowl, whisk together the muffin flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. In a large bowl, whisk the granulated sugar, brown sugar, eggs, pumpkin purée, oil, milk, and vanilla until smooth.
  5. Add the dry ingredients to the pumpkin mixture and fold gently just until no large streaks of flour remain.
  6. Fold in the chocolate chips, reserving a few for the muffin tops if desired.
  7. Divide the batter among the lined muffin cups, filling each about three-quarters full. Sprinkle generously with crumb topping and add the reserved chocolate chips.
  8. Bake for 20–24 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.

Notes

Use pure pumpkin purée rather than pumpkin pie filling. Do not overmix the batter; a few small lumps are preferable and help keep the muffins tender. For taller bakery-style tops, bake at 425°F (220°C) for 5 minutes, then reduce the oven to 375°F (190°C) for the remaining baking time.