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Wholesome Pumpkin Chocolate Chip Muffins with Streusel

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These Wholesome Pumpkin Chocolate Chip Muffins with Streusel are the perfect blend of cozy fall flavors, wholesome ingredients, and a little indulgence. They come together in about 35 minutes and are a crowd-pleaser for any fall gathering.

Ingredients

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  • 1 ½ cups whole wheat flour (or all-purpose flour for a lighter texture)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup light brown sugar, packed
  • ¼ cup maple syrup
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup plain Greek yogurt
  • ¼ cup melted coconut oil or unsalted butter, cooled
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • ¼ cup all-purpose flour (for streusel)
  • ¼ cup rolled oats (for streusel)
  • 3 tablespoons brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine flour, rolled oats, brown sugar, and cinnamon. Add cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter bits. Refrigerate while you make the batter.
  3. In a large bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. In a separate large bowl, whisk together brown sugar and maple syrup until smooth. Add eggs one at a time, whisking well after each. Then whisk in pumpkin puree, Greek yogurt, melted coconut oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine).
  6. Gently fold in the chocolate chips, reserving a handful for topping.
  7. Divide the batter evenly among the 12 muffin cups, filling almost to the top.
  8. Sprinkle the streusel generously over each muffin, pressing down lightly. Top with reserved chocolate chips.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use cold butter for the streusel and do not overmix the batter. Room temperature ingredients help ensure a smooth batter. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, streusel muffins, fall baking, healthy muffins, whole wheat muffins

Find it online: https://elaraeats.com/wholesome-pumpkin-chocolate-chip-muffins-with-streusel/