Muffins are one of my favorite things to make to either accompany a breakfast or be the star. In the colder months, I love to make pumpkin muffins, but I decided they needed an update. I added chocolate chips to the batter and topped them with a crunchy streusel topping, and oh my, these are absolutely to die for.

This recipe makes 12 muffins

 Ingredients:

For the muffin batter:

2 Cups (240g) All Purpose Flour

2 ¼ Tsp (9g) Baking Powder 

½ Tsp (1g) Salt

1 Tsp (3g) Ground Cinnamon

1/2 Tsp (1g) Ground Nutmeg

½ Tsp (1g) Ground Allspice 

½ Tsp (1g) Ground Ginger 

¼ Tsp Ground Cloves 

¾ Cup (150g) Granulated Sugar

1/4 Cup (50g) Brown Sugar

½ Cup (130g) Pumpkin Puree 

1/3 Cup (80mL) Vegetable Oil

2/3 Cup (160mL) Milk

2 Tsp (8g) Vanilla Extract

1 Large Egg

1 Tsp (3g) Freshly Grated Orange Zest 

8 oz (227g) Semisweet Chocolate Chips coated in about 1 Tbs flour

  For the streusel topping:

½ Cup (100g) Light Brown Sugar

½ Cup (100g) Granulated Sugar

½ cup (60g) All Purpose Flour

¼ Tsp (1g) Salt

½ Tsp (1g) Ground Cinnamon

¼ Cup (57g) Cold Unsalted Butter, cut into cubes 

  Directions:

1.     Preheat oven to 350 Degrees F (180 C) and line a muffin tin with paper liners. 

2.     In a large bowl, add the flour, baking powder, salt, cinnamon, nutmeg, sugar, and brown sugar and whisk until well combined. 

3.     In a separate bowl or large liquid measuring cup, add the oil, milk, vanilla, egg, and orange zest and stir to combine, then add to the dry mixture. Use a silicone spatula to mix the batter until just combined. 

4.     Fold in the chocolate chips, then set the batter aside to make the streusel. 

5.     For the streusel, add all the ingredients to a bowl and use your hands to pinch the butter into the dry ingredients and keep pinching until the mixture comes together and forms a crumbly texture. This will take a few minutes. You can also just use a hand mixer. 

6.     Divide the muffin batter amongst the muffin tray, filling each one about ¾ of the way full. This recipe should make exactly 12. 

7.     Once the batter is divided, sprinkle a generous portion of streusel topping on each one, totally covering the surface of the batter. Spray the top of the pan with cooking spray, then bake for 25 minutes or until you can touch the tops of the muffins and they spring back. Allow to cool completely.