Streusel-Topped Pumpkin Chocolate Chip Muffins

I love this time of year.  Temperatures are falling and the leaves are turning golden and orange.  It had been a tough year agriculture wise.  As harvest approaches next week, we are looking forward to making wine and enjoying the bounty of the season with so many of you who continue to make it all possible.

And who doesn’t love the pumpkin recipes this time of year.  I know I do.  They are comforting to eat on these very cold days.

This one is particularly yummy and simple to make.  My husband and oldest son loved these.  Loved them.  Pumpkin and chocolate go remarkably well together.

Make these for your October and November get-togethers. They are a sure hit.

I love these baking cups, they are so much nicer and fancier looking than regular cupcake holders.  They are in the baking aisle at Walmart.

Streusel-Topped Pumpkin Chocolate Chip Muffins
From Our Best Bites
Makes 2 dozen

1 Spice cake mix (I used Betty Crocker)
1 15 ounce can pumpkin
1 cup sour cream
1/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1 12 ounce package chocolate chips

Streusel Topping
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
3 tablespoons butter

Ignore the cake box directions.  Preheat oven to 350o F.  Line 2 twelve-cup muffin tins* with cupcake liners and set aside.

In a large bowl, combine cake mix, pumpkin, sour cream, oil, eggs and vanilla.  Mix on low for 30 seconds, then beat on medium speed for 2-3 minutes more, until mixture is smooth.  Stir in chocolate chips.

Divide the batter evenly into the cupcake liners.  Whisk together the flour, sugar and pumpkin pie spice.  Using two knives, a pastry cutter or your fingers, cut or smush together the butter until it resembles coarse crumbs.  Sprinkle the topping over the batter.  Bake the muffins for 20-30 minutes or until a toothpick inserted in the middle comes out clean.  Cool on a wire rack.

*Because I always make my muffins larger, I was able to make about 16 muffins using a heaping 1/4 cup of batter for each muffin. These also took about 40 minutes to cook.

What’s not to love?

Two Years Ago: Baked Banana Doughnuts
Three Tears Ago: Pork Medallions with Cider Sauce

Post a Comment

14 Comments and 5 Replies

  1. Mmmm. Those look fabulous. I will definitely have to try them.

  2. These sound freaking delicious! Yum!

  3. Jackie 3

    How are they without the topping?

  4. You had me at the divine looking streusel! Katrina (Baking and Boys!)

  5. Rachel 5

    Where do you get your muffin tin liners, they are so nice looking!

  6. Laura 6

    these look heavenly! pumpkin and chocolate are such an under-appreciated combo.

  7. angela 7

    I’ve seen a lot of pumpkin muffins lately, but none with this type of gorgeous topping. This gets my vote.

  8. Amy 8

    Is there a good substitute for the sour cream? My son can’t have dairy.

  9. Asmita 9

    These look divine!

  10. susan 10

    I am just starting to dust off my pumpkin recipes. I am adding this to the top of the heap – especially that streusel topping!

  11. Cathy, How about we’ll combine your muffins and my rice bake and get together after a long day in the vineyards and at soccer games? Larger muffins sounds like a keeper idea!!

  12. marla 14

    These muffins beckon. Loudly ;)

  13. Patsy 16

    These look delish! I will definitely try them today. I have a problem with my pumpkin muffins sticking to the paper cupcake cups. Do the cups that you use help with that?

  14. Sandra 18

    These look amazing! I have a stupid question- if I make these in a mini muffin tin, can I still bake them at 350, just for a shorter amount of time?


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