These Pumpkin Chocolate Chip Muffins are topped with a crunchy oat mixture and baked to create a soft, spiced muffin peppered with chocolate with a crunchy streusel top!
Hiya everyone! I hope you had a great weekend, I was truly spoilt for choice with sport on Sunday with Formula 1, tennis and the British Touring Car finale!
So I basically woke up at 6 and watched TV until 7pm with a bit of cheering, clapping and a roast for lunch – perfect lazy Sunday!
Pumpkin season is officially upon us and today I’m sharing these amazing Pumpkin Chocolate Chip Streusel Muffins. Bit of a long name, but oh my goodness, these muffins are divine!
I’m obsessed with streusel or crumb toppings, they just add the most incredibly contrast to whatever soft baked good you’ve made.
This time I added some spices to my streusel and it’s a game changer; crunchy little nuggets of spicy, sweet oats. I baked my leftover streusel topping and then ate it by the handful.. SO GOOD!
For the muffins, I kept it pretty simple and made a spiced muffin with pumpkin puree, then I added milk chocolate chips to add in little, melty chips of heaven.
It’s very simple to make the muffin mixture, you just need a wooden spoon and a bowl to make the mixture. I placed 3tbsp of mixture into a lined muffin tin then pressed 1tbsp of streusel into the top.
Bake them for around 20 minutes, then try not to burn yourself as you grab one straight from the oven… because if you’re anything like me, you don’t have the patience to wait for things to cool!
These Pumpkin Chocolate Chip Streusel Muffins are out of this world, while warm the chocolate is melted inside the warm spic muffin and then you get the crunch from that spicy topping. These are Autumn in muffin form!
These would make the perfect accompaniment to your morning coffee when you’re grabbing 5 minutes to yourself; it was hard for me to just have one as they’re so delicious! Even my husband loved them and he normally doesn’t like anything with spices!
Let me know if you make these, I hope you enjoy them as much as we did!
Pumpkin Chocolate Chip Streusel Muffins
Ingredients
- For the streusel topping:
- 1/2 stick (56g) unsalted butter, cold and cubed
- 3 tbsp light brown sugar
- 1/4 cup (35g) plain/all-purpose flour
- 1 cup (80g) rolled oats
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- For the muffins:
- 1 stick (113g) unsalted butter, melted and cooled slightly
- 2 1/2 cups (350g) plain/all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 tsp ground cinnamon, add up to 1 1/2tsp it depends how much you like cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup (200g) light brown sugar
- 3/4 cup (129g) milk chocolate chips
- 2 large eggs
- 1 cup (240g) pumpkin purée
Instructions
- Preheat the oven to 180C/350F and line a 12 hole muffin pan with liners, or spray with cooking spray.
- Make the streusel topping: place the butter, sugar, flour, oats, cinnamon and ginger into a medium sized bowl and use your fingers (or a pastry cutter) to rub/cut the butter into the flour mix. Continue until you have a coarse breadcrumb texture with some larger lumps. Leave to one side.
- Place the flour, baking powder, bicarbonate of soda, salt, spices, sugar and chocolate chips into a large bowl. Stir briefly to coat all of the chocolate chips in the flour. Make sure there are no large lumps of sugar or flour.
- Add in the eggs, cooled melted butter and pumpkin and mix until everything comes together. Don't beat too hard otherwise your muffins will be rubbery. Just mix until there are no lumps of flour and everything is combined.
- Divide the batter between your liners – I placed 3tbsp of batter into each liner. Press 1tbsp of streusel topping gently into the top of each muffin and then place in the oven for 18-22 minutes, until risen and an inserted skewer into the centre comes out clean.
- Leave the muffins to cool for 15 minutes in the pan and then transfer onto a wire rack to cool completely before storing in an airtight container at room temperature for 5 days. You can enjoy these muffins warm or at room temperature. I like to microwave a muffin for 30 seconds, slice it in half and then put some butter on it – delicious!
- You can also make a glaze for these – place 1/4 cup (60g) of icing/powdered sugar into a small bowl and add water, 1tsp at a time, whisking between each addition, until you have a smooth glaze which will hold on the top of the muffin, but will drizzle off the end of a spoon. The muffins will keep for longer without the glaze.
- NOTE: If you have any leftover streusel topping, place it on a small baking tray and bake for 10-15 minutes until crisp and lightly golden. You can eat it by the handful, add it to yoghurt… it tastes great alone!
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
