Pumpkin Chocolate Chip Muffins with Cinnamon Crumble replaces the word nice with emptypping

These Pumpkin Chocolate Chip Muffins are a delicious treat, combining the rich flavors of pumpkin, warm spices, and semisweet chocolate chips. replaces the word nice with emptypped with a buttery cinnamon crumble, these muffins are perfect for fall mornings or anytime you're craving a sweet, comforting snack. The moist pumpkin base and sweet, crunchy topping create a delicious contrast that's sure to please.

Why you'll love this:

You’ll love these muffins because they bring together the comforting flavors of fall in every bite. Pumpkin puree makes the muffins incredibly moist, while chocolate chips add a touch of sweetness. The cinnamon crumble topping adds a delicious crunch, making these muffins a perfect treat for breakfast, a snack, or dessert. They’re easy to make and perfect for sharing with family and friends.

Perfect opportunity:

These Pumpkin Chocolate Chip Muffins are perfect for breakfast, brunch, or an afternoon snack. They’re perfect for cozy fall days, holiday gatherings, or any time you want a warm, comforting treat. Serve them with a cup of coffee or tea to start your day, or pack them in lunch boxes for a sweet surprise.

Decorating tips:

For a beautiful presentation, consider drizzling a simple glaze over the crumble topping once the muffins have cooled. You can also dust them with a light dusting of icing sugar for an extra touch of sweetness. If you’re feeling creative, top the muffins with a few extra chocolate chips or a sprinkle of cinnamon before baking. The golden crumble topping and rich chocolate chips make these muffins as visually appealing as they are delicious.

Ingredients:

For the muffins:

• 2 large eggs
• 300 grams of pumpkin puree
• 95 ml of whole milk
• 125 grams of salted butter, melted
• 1 teaspoon vanilla extract
• 1/2 + 1/8 teaspoon cinnamon
• 1/2 teaspoon pumpkin spice
• 160 grams of granulated sugar
• 240 grams of all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 195 grams semi-sweet chocolate chips

For the crumble topping:

• 35 grams of salted butter, cold and cut into cubes
• 40 grams of granulated sugar
• 30 grams of brown sugar
• 75 grams of all-purpose flour
• 2 grams of cinnamon

Instructions:

For the crumble topping:

1. In a medium bowl, whisk together all-purpose flour, granulated sugar, brown sugar and cinnamon. Mix well with a whisk.
2. Add the cold, cubed butter to the dry ingredients. Use your hands to crumble the mixture until it forms a sandy texture with a few large chunks. Set aside while you prepare the muffins.

For the muffins:

1. Preheat oven to 425°F (218°C). Line a muffin pan with paper liners or lightly grease with cooking spray.
2. In a large bowl, whisk together eggs and milk until smooth. Stir in vanilla extract.
3. Gradually add the melted butter, pumpkin puree, cinnamon, pumpkin spice, and granulated sugar to the egg mixture. Mix until well incorporated.
4. Add the all-purpose flour, baking powder, and baking soda to the wet ingredients. Use a spatula to gently mix the ingredients until well combined.
5. Stir in the semi-sweet chocolate chips, being careful not to overmix the batter.
6. Using an ice cream scoop, fill each muffin cup about two-thirds full with batter.
7. Spread the crumble topping evenly on top of the muffins.
8. Bake at 425°F (218°C) for 13 minutes. Reduce oven temperature to 360°F (182°C) and continue baking for an additional 14 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
9. Let muffins cool completely on a wire rack before serving.

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