Ingredients
Scale
- For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- For the Cinnamon Crumb:
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. In a small bowl, mix the crumb ingredients: whisk the flour, brown sugar, and cinnamon, then stir in the melted butter until it forms thick clumps. Set the crumb mixture aside for later.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large clumps of flour or spices so that the leavening agents distribute evenly throughout the batter.
- In a large bowl, whisk the pumpkin puree, sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This wet base provides the moisture and structure for your muffins.
- Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing as soon as you see no more streaks of dry flour to avoid overworking the gluten. Gently fold in the semi-sweet chocolate chips until they are evenly dispersed.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Generously sprinkle the prepared cinnamon crumb mixture over the top of each muffin. Place the tin in the center of the oven and bake for 20 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for 5 to 10 minutes. This helps the crumb topping set. Transfer the muffins to a wire rack to cool completely. Serve them warm for the best chocolate-melting experience, or store them in an airtight container for up to three days.
- Cook Time: 37 minutes