Moist and delicious pumpkin muffins packed full of warming spices and chocolate chips, and topped with a cinnamon crumble topping
I’m home today after a weekend away! My kitchen is full of mess from some Christmas recipes I’ve been whipping up for you, but there’s no time for clean-up – I’ve got an awesome recipe to share with you today! You’re going to absolutely love these Pumpkin Crumble Chocolate Chip Muffins!
It’s mid-November, right before Thanksgiving in the US, so I hope you’ll forgive me for sharing yet another pumpkin recipe. It seems like I won’t be able to rest until I’ve convinced each and every one of you to give baking with pumpkin a go! Seriously, you can’t escape my pumpkin zeal!
So, before we move onto Christmas recipes (although I do have some great ones coming up!), let’s enjoy one more pumpkin recipe! It’s a good one – this recipe is seriously handy to have up your sleeve since these muffins make a perfect brunch or afternoon treat!
Let’s look inside these muffins real quick : we have a moist pumpkin spice cake, packed full of melting chocolate chips. On top, a crunchy and moreish cinnamon crumble topping! Remember my apple crumble muffins? There isn’t a muffin in the world that a crumble topping does not improve, believe me!
You can pick up a can of tinned pumpkin (Libby’s) from Tesco, Waitrose or Ocado. My local Tesco (a big one) has it instore, in the American products aisle.
Onto the recipe! As with any muffins, you’re going to want to assemble your dry ingredients in one large bowl, then mix your wet ingredients in a smaller bowl or jug – the pumpkin puree goes in with the wet. Have your oven pre-heated and muffin tin ready to go before you mix your dry and wet ingredients – the quicker you bake your muffins, the better.
- 300ml / 1 1/4 cups vegetable oil
- 4 eggs
- 1 tbsp vanilla bean paste
- 1 can Libby's Pumpkin Puree
- 200g light brown sugar
- 345g plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 2 tsp cinnamon
- 1 tsp salt
- 100g white chocolate chips
- 100g plain chocolate chips
- 115g unsalted butter
- 50g light brown sugar
- 140g plain flour
- pinch salt
- 1 tsp cinnamon
- First, preheat your oven to 175C/gas mark 4/350F and prepare a muffin tin with baking cases (or, if you'd prefer not to use cases, grease very well with melted butter).
- Next, make your streusal topping so that it's ready to go once your muffins are done. In a small heat-proof bowl, melt the butter and stir in the sugar with a fork. Add the cinnamon and salt, then add your flour. Mix with a fork until you have lumps of deliciousness. Set aside.
- In a large bowl, sift the flour, sugar, salt, cinnamon and the bicarbonate of soda with the baking powder. Then, in a smaller bowl or jug, mix the vegetable oil with the vanilla and pumpkin puree, and beat in the four eggs.
- Combine the wet and dry ingredients - mixing them together lightly (do not beat vigorously) and add in the chocolate chips.
- Use an ice cream scoop or large spoon to transfer the mixture into your muffin tin - each hole should be about two thirds filled. Top each muffin with a generous helping of crumble mixture, then add another dusting of cinnamon. Bake for 14-16 minutes, or until the muffins are browned and a toothpick inserted into the centre of a muffin comes out clean.
- These muffins keep beautifully in an airtight tin and benefit from a 15 second spin in the microwave before you enjoy them.
Save this to Pinterest
and make it later!
Need more pumpkin inspiration? Have I finally converted you to my pumpkin loving ways? Take a look at my Pinterest board, or there are some other recipe idea’s at the bottom of the post too!
If you make these muffins, tag me @kerryedwards on Instagram – I’d love to see them!