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How to Make Pumpkin Spice Chocolate Chip Muffins

Pumpkin Spice Chocolate Chip Muffins

These Pumpkin spice chocolate chip muffins are the perfect Autumn treat. A pecan crumble top takes this tasty muffin to a whole new level of delicious.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 18 Muffins
Calories 175 kcal

Ingredients
  

For the Pecan Crumble Top

  • ¼ cup all-purpose flour
  • ¼ cup packed brown sugar
  • ¾ teaspoon cinnamon
  • 2 tablespoons cold butter
  • ½ cup chopped pecans

For the Pumpkin Spice Muffins

  • cups granulated sugar
  • ½ cup butter room temperature
  • 1 egg
  • 1 teaspoon vanilla
  • cups canned pumpkin
  • 2 cups all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 tablespoons milk
  • 1 cup chocolate chips I like milk chocolate chips for this recipe

Instructions
 

Pecan Crumble Top

  • We are making the crumble top first because we want our muffins to go into the oven as soon as possible after liquid touches the baking powder.
  • Combine the flour, brown sugar, and cinnamon and whisk thoroughly.
  • Add the cold butter and cut it into your flour mixture with a pastry cutter or a fork until the mixture looks like crumbs.
  • Add the chopped pecans and stir. Place mixture in the fridge until you are ready to use it.

Pumpkin Spice Muffins

  • Prepare a muffin tin by lining or greasing the tin and preheat the oven to 350°.
  • Put the butter and sugar into a large mixing bowl. Cream until the consistency is very smooth.
  • Add the egg and vanilla and beat thoroughly, scraping the sides of the bowl periodically.
  • Add the canned pumpkin and beat until well combined. It is completely normal for the mixture to look kind of gross at this point. Set aside.
  • In a medium sized bowl add the flour, salt, baking powder, cinnamon, nutmeg, ginger, and cloves and whisk to combine.
  • Add the dry mixture to the pumpkin mixture and beat until combined, scraping the sides of the bowl. Add the two tablespoons of milk and mix to combine.
  • Fold in the chocolate chips.
  • Immediately transfer the dough to your prepared muffin tin. Fill the muffin tins all of the way. This recipe makes 18 muffins so if you don't have a muffin tin that large you will need two pans or to bake it in two batches.
  • Quickly add your crumble topping. I dumped a rounded tablespoon of crumble topping on each muffin.
  • Place your muffin tin into the preheated oven and bake for 25-30 minutes (or until a toothpick comes out clean).
  • Serve warm with a glass of milk or save them for later. Either way, these muffins are delicious!

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