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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.
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
- 1½ cups granulated sugar
- ½ cup butter room temperature
- 1 egg
- 1 teaspoon vanilla
- 1½ cups canned pumpkin
- 2 cups all-purpose flour
- 1½ 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
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!