Tall and fluffy pumpkin chocolate chip streusel muffins are beautifully studded with chocolate chips in every bite. They have a buttery sugar streusel sprinkled on top which crisps up while baking, creating the perfect muffin top.
The hints of pumpkin flavour, warm spices, and gooey chocolate make these muffins so tasty.
They come together in just a few simple steps and are the perfect treat to bake this fall.
For more pumpkin recipes, try Pumpkin Banana Streusel Muffins, Pumpkin Oatmeal Muffins, and Pumpkin Oatmeal Breakfast Cake.
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Why this recipe works
Easy to make - No electric mixer or chill time required.
Fluffy muffins - These are tall and fluffy muffins.
Pumpkin - A great way to use up leftover pumpkin puree.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
Butter – I used unsalted butter. This will be for the streusel. This will be melted.
Baking soda – Always double check that your baking soda isn’t expired!
Baking powder – Always double check that your baking powder isn’t expired!
Eggs – Must be at room temperature before starting your bake.
Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
Pumpkin – Make sure you’re using puree and not pie filling. The cans look similar at the grocery store. Also make sure it is at room temperature.
Spices – I used cinnamon, allspice, nutmeg, ginger, and a pinch of cloves in this recipe. The cloves is optional, but I highly recommend using everything else if you can.
Step by step instructions
Here is how to make and bake these Pumpkin Chocolate Chip Streusel Muffins. You will need a 12 muffin tin, tulip liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 375°F. Line the muffin liners with tulip liners and set aside. This recipe makes 12 muffins total. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted and cooled butter. Using a fork, mix this until small crumbs form. Then sprinkle 1 tbsp of extra flour on top and with your fork, gently mix until all the flour is well incorporated. Repeat 2 times until you no flour streaks remain. See photo for reference. Set aside while you make the muffin batter.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.
Step 4 – Whisk wet ingredients. In a large bowl, add brown sugar, white sugar, and oil, eggs, pumpkin, and vanilla. Whisk together until well combined.
Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter. Make sure to scrap the sides of the bowl. Mix in the chocolate chips.
Step 6 – Scoop. Evenly scoop the batter and fill the liners to the top of each liner. Sprinkle streusel on top.
Step 7 – Bake. Bake the muffins at 375°F for 25-30 minutes. Mine took 27 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 20 minute mark.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
FAQ
How do I store these muffins?
These muffins are good on your counter for 2 days, and in the fridge in an airtight container for a week! I like to bake them ahead of time and grab them as a snack on my way out the door.
Can I double the recipe?
Yes! You can use the 2x and 3x options on the recipe card to double and triple the recipe when needed.
Can I bake these in regular muffin liners?
Yes! Fill the liners to the top and sprinkle streusel on each one. Bake them at the same temperature for 18-23 minutes. Baking them in regular liners will also make more muffins (15-17 muffins total).
Do I have to make the streusel?
No! But it really brings a nice buttery muffin crunch to them when they bake up. If you don’t make the streusel, sprinkle some white sugar on top.
What do I do with leftover streusel?
Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffin batter.
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Pumpkin Chocolate Chip Streusel Muffins
Ingredients
For the muffins
- 2 1/2 cups all-purpose flour
- 1 1/4 cup dark brown sugar or light brown sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 3/4 cups pumpkin puree room temperature
- 3 eggs room temperature
- 1 cups oil any flavourless oil works
- 1 tbsp vanilla
- 1 cup semi-sweet chocolate chips
For the streusel
- 1/4 cup white sugar
- 1/4 cup dark brown sugar or light brown sugar
- 1/2 tsp cinnamon
- 3/4 cups flour + 2-3 tbsp on the side
- 6 tbsp butter melted and cooled
Instructions
- Preheat the oven to 375°F. Line the muffin tin with tulip liners and set aside. Melt the butter for the streusel and allow to cool for 10 minutes before beginning (must be lukewarm, not hot).6 tbsp butter
- In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted butter. Using a fork, mix this until small crumbs form. Then sprinkle 1 tbsp of extra flour on top and with your fork, gently mix until all the flour is well incorporated. Repeat 2 times until you no flour streaks remain. See photo for reference. Set aside while you make the muffin batter.1/4 cup dark brown sugar, 1/2 tsp cinnamon, 3/4 cups flour, 6 tbsp butter, 1/4 cup white sugar
- In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp salt
- In a large bowl, add brown sugar, oil, eggs, pumpkin, and vanilla. Whisk together until well combined.1 1/4 cup dark brown sugar, 1 3/4 cups pumpkin puree, 3 eggs, 1 cups oil, 1 tbsp vanilla
- Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter. Mix in the chocolate chips.1 cup semi-sweet chocolate chips
- Evenly divide the batter between the liners, they should be almost full. See photos for reference. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top.
- Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when a toothpick inserted comes out clean. My oven took 27 minutes exactly. Every oven differs, so keep an eye out after the 25 minute mark.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Donna H says
I made the Pumpkin Chocolate Chip Muffins with strusell... amazing recipe...the only thing that needed adjustment was the strusell..had to add extra flour so not quite sweet enough..after they came out of the oven, I sprinkled sugar over the top of them
Ania says
Hi Donna! Thank you so so much! I'm glad to hear the muffins were a hit!