Chocolate chip pumpkin muffins are the perfect treat on a fall morning. With lots of chocolate chips and a topping of crumbly streusel, these muffins can also become the perfect dessert.
You know what I smell? Well besides stuffing, turkeys and brisk leaves in the air. I smell a bunch of secret recipes about to be revealed today. That’s right, it’s Secret Recipe Club* day and this month I got to be a stealthy little ninja over at Melissa’s Cuisine.
Melissa is a newlywed in her early 20’s, spending her free time in the kitchen (minus the newlywed part, I toootally get it. 😉
She cooks because she enjoys it and runs to keep it off. Wait, did I pick up mountain biking this year? And she’s got a pup named Champ. We all know the infamous Marble. I’m digging on the similarities here, can you tell?
*What’s Secret Recipe Club you fandangled young hipsters with your interwebs and blog hoppers? Only a huge shindig where you are assigned a blog to sneak about, choose a recipe from, and post at a specific time on a specific day. You get to be stealthy and discover new blogs. Not a bad deal.
Oh, and I smell chocolate chip pumpkin muffins, too.
- 2 cups flour
- 3/4 cup sugar
- 1 tbs baking powder
- 1 teas ground cinnamon
- 1/2 teas ground nutmeg
- 1/4 teas salt
- 1 cup canned pumpkin
- 1/2 cup butter - melted
- 2 eggs
- 3/4 cup chocolate chips - I substituted chocolate covered cranberries
- 2 tbs margarine - cold and diced into small cubes
- 2 teas brown sugar
- 2 tbs flour
- Preheat oven to 400 degrees F and line with paper liners or grease a muffin tin.
- In a small bowl, using a fork or your fingers, combine the ingredients for the streusel topping (butter, brown sugar, and flour) until crumbly and pea sized lumps remain. Set aside.
Make the muffins:
- In a bowl combine your dry ingredients, flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin, butter, and eggs until combined. Gently add the dry ingredients until just combined, taking care not to over mix (not over-mixing is the secret to a great muffin). Fold in the chocolate chips.
- Using a large ice cream scoop, fill each muffin tin about 2/3 full. Sprinkle with streusel topping and pat each gently. Don’t skimp here or you’ll be streusel-less when you pull these babies out of the oven and that just makes me sad.
- Slide the muffin tin into the oven and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Now, be honest. Can any one else not say muffin without getting Aerosmith stuck in their head? Because it’s been there for days for me…. days….