Chocolate Chip & Pumpkin Streusel Muffins Recipe
Whether you're in the heart of pumpkin spice season or you're looking for a new muffin recipe, this chocolate chip and pumpkin streusel muffin recipe from pastry chef Katie Rosenhouse should be right up your alley! This recipe combines spice, streusel topping, and chocolate chips into a delicious treat in less than an hour.
"These are a great everyday muffin — feel free to skip the chocolate chips if you're looking for a healthy breakfast option," Rosenhouse says. "They're also great for bringing to brunch parties, potlucks, book clubs, or as a fall gift for friends."
These muffins can also be prepared ahead of time and baked fresh the following day. Scoop the batter into the muffin tins and leave them in the refrigerator overnight. Then, add the streusel topping before baking the muffins. "You can leave out the streusel topping and top with a combination of chocolate chips, walnuts, and oats or pumpkin seeds for a simple but pretty presentation," Rosenhouse says.
Gather your ingredients for chocolate chip and pumpkin streusel muffins
To make these muffins, you'll need all-purpose flour, dark brown sugar, kosher salt, unsalted butter, chopped walnuts, baking powder, baking soda, and 1 (15-ounce) can of pumpkin puree. You'll also need 3 large eggs, low-fat buttermilk, and chocolate chips.
You'll also need pumpkin pie spice. Pumpkin pie spice is a spice blend that is typically used for pumpkin pie. You can purchase it at any grocery store, but if you're feeling adventurous, you can also make your own.
To make the glaze for these muffins, you'll need confectioner's sugar, whole milk or water, and maple extract.
Prepare the muffin tin and make the streusel topping
Preheat your oven to 375 F. Line two standard muffin pans with liners and set them aside. If you don't have muffin liners or you don't want to use them, you can spray the muffin tins with cooking spray before filling them with batter.
Mix flour, brown sugar, pumpkin pie spice, salt, and butter together in a bowl. Toss the walnuts with the butter mixture and set the bowl aside.
Make the batter
To make the batter, whisk together flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and some salt. Then, add the pumpkin puree, eggs, buttermilk, and oil. Stir all the ingredients together until they form a smooth batter and then fold the chocolate chips into the batter.
Finish assembling and bake the muffins
Divide the batter evenly between muffin liners and top with the streusel. Bake the muffins for 28 to 30 minutes, or until they are golden brown and spring back when touched. Transfer the muffins to a wire rack to cool.
Make the glaze by combining the confectioner's sugar, milk, and maple extract. Drizzle the glaze over the muffins once they have cooled. If the muffins are still hot, or even warm, drizzling the icing too early might cause it to slide right off of the muffins.
Serve and store your muffins
After you pour the glaze over the muffins, your chocolate chip pumpkin spice streusel muffins are ready to eat! "These muffins are the perfect complement to a cup of tea, chai, warm apple cider, or even a cup of coffee — whether for breakfast or a midday pick-me-up," Rosenhouse says.
These muffins should last up to 3 days in an airtight container in the refrigerator and you can freeze them for up to 2 months.
- 3 ¾ cups all-purpose flour, divided
- 2 ⅔ cups packed dark brown sugar, divided
- 5 teaspoons pumpkin pie spice, divided
- 2 teaspoons kosher salt, divided
- ¼ cup unsalted butter, at room temperature
- ½ cup chopped walnuts
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 (15-ounce) can pumpkin puree
- 3 large eggs
- 1 cup low-fat buttermilk
- ¾ cup oil
- 1 ½ cups semisweet chocolate chips
- 1 cup confectioners' sugar
- 1 tablespoon whole milk or water
- 2 teaspoons maple extract
- Preheat your oven to 375 F. Line two standard muffin pans with liners and set them aside.
- In a small bowl, combine ¾ cup flour, ⅔ cup brown sugar, ½ teaspoon pumpkin pie spice, ½ teaspoon salt, and butter, then mix everything with your fingertips until uniform. Toss in walnuts; set aside.
- Stir or whisk to combine 3 cups flour, 2 cups brown sugar, baking powder, baking soda, 4 ½ teaspoons pumpkin pie spice, and 1 ½ teaspoons salt together in a medium-sized bowl.
- Add the pumpkin, eggs, buttermilk, and oil to the bowl, and stir until the batter is smooth. Stir chocolate chips into the batter.
- Use a scoop or spoon to divide batter evenly between muffin cups. Top each muffin evenly with streusel.
- Bake the muffins 28-30 minutes, or until they are golden brown and spring back to the touch. Transfer the muffins to a wire rack to cool.
- Stir confectioners' sugar, milk, and maple extract together to form a smooth glaze. Drizzle the glaze over the cooled muffins.
| Calories per Serving | 399 |
| Total Fat | 16.7 g |
| Saturated Fat | 4.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 32.9 mg |
| Total Carbohydrates | 61.1 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 40.9 g |
| Sodium | 285.2 mg |
| Protein | 4.9 g |
