Even though it’s now Spring, pumpkin is still one of my favorite flavors! These muffins are great any time of year – and they’re perfect for a spring brunch! They have the pumpkin spice flavor, but it’s not overwhelming, and they go well with or without chocolate chips! I think most people would always add chocolate, but that’s up to you!

I have met one person in my life that didn’t like chocolate – but I’ll always believe she was lying. I mean, who doesn’t like chocolate? That’s just insane! It makes everything better and its a delicious treat added to these muffins! With that said, it’s still your choice (no pressure!).

These muffins are also topped with a streusel topping – and that’s another thing I think needs to be on more things. Sugar, flour, and butter in little crumbles, caramelized while the muffin bakes – who doesn’t want that too? Yum!

Now, go ahead, make some muffins!

Pumpkin (Chocolate Chip) Streusel Muffins

Alex Kornswiet

These muffins are great any time of year – and they’re perfect for a spring brunch! They have the pumpkin spice flavor, but it’s not overwhelming, and they go well with or without chocolate chips! I think most people would always add chocolate, but that’s up to you! 

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 12 Muffins

Ingredients

  

Muffin Ingredients

• 1/3 of a 15 ounce can pumpkin puree
• 1 eggs lightly beaten
• ⅓ cup vegetable oil
• ¼ cup water
• 1 cup white sugar
• 1 cups + 2 tablespoons all-purpose flour
• ⅔ teaspoons baking soda
• ½ teaspoons salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ⅛ teaspoon allspice
• ⅛ teaspoon ground ginger
• Optional: 1 cup chocolate chips
• Note: If you prefer to use “pumpkin pie spice” since this is less expensive than buying all of the above spices use 1½ teaspoon pumpkin pie spice, and omit all other spices listed above after salt. Don’t use pumpkin pie spice if you’ve already put in all the other spices, this is an either-or option.

Streusel Ingredients

• ½ cup all-purpose flour
• 2 tablespoons light brown sugar
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 tablespoons butter melted

Instructions

 

• Preheat oven to 350ºF. Prepare muffin tin with liners.
• Add all muffin ingredients, in order, into a large bowl. Mix until combined. This batter is very liquid and wet.
• Evenly distribute the batter between the 12 muffins. One way to help this, is to use a ¼ cup measuring cup or a cookie scoop to help add the batter to the pan.
• To make the streusel, combine all ingredients in a small bowl, and mix until combined.
• Evenly distribute the streusel topping on top of each muffin. Be careful to just place it on top, it will start to sink in, but that’s ok.
• Bake for 20-25 minutes. Use the toothpick trick to make sure the bread is ready.
• Enjoy!

Notes

Serving: Serve these at room temperature or warmed up, your preference. These go well with butter, on the side of another dish, or by themselves. They’re also easy to take on the go.

Storage: Store these in a seal container, at room temperature. Enjoy within 1-2 days for the best taste and texture.

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast