Streusel-Topped Pumpkin Chocolate Chip Muffins

These perfectly-spiced pumpkin muffins are soft and tender, studded with chocolate, and topped with a buttery spiced crumb. They’re also quick and easy thanks to a short-cut of a boxed cake mix! A full can of pumpkin adds flavor and tenderness. These are so easy you’ll be making them all season long!

Ingredient and Equipment Notes

• Spice Cake – I have been partial to Duncan Hines cake mixes for years, I’ve found them to be high quality and consistent so that’s usually what I grab. In recent years spice cake has been a little harder to find in my stores, so in this batch I’ve photographed I’m using a Betty Crocker mix and it also turned out great.
  
• Pumpkin – you’ll use a full 15oz can of pumpkin puree. I usually buy Libby’s brand. Just be sure to buy pumpkin puree and not pumpkin pie filling.
  
• Chocolate chips – I prefer semi-sweet chocolate chips for most all baking, but you can use your favorite. I also really think mini chocolate chips work great in muffins.

Instructions

1. Preheat your oven to 350. Line 2 12-cup muffin tins with cupcake liners and set aside.
   
2. Ignore the instructions on the box and put everything in a stand mixer: dry cake mix, pumpkin, eggs, oil, and vanilla. Beat on low speed for about 30 seconds or until the dry ingredients are moistened, then beat on medium speed for 2-3 minutes, until the mixture is smooth. Add in the chocolate chips and stir until combined.
   
3. Mix your streusel

Whisk together the dry streusel ingredients (flour, sugar, and pumpkin pie spice) and then add the butter and crumble until it resembles wet sand. Divide between the muffins and bake.

When they’re done baking, remove the pans from the oven and allow them to cool completely.

Frequently Asked Questions

• Can I make these ahead of time? Yes! They still taste great when made a day ahead of time, I just store in an airtight container at room temp.
  
• Can these muffins be frozen? You bet. Freeze in a single layer and then pop in a container or zip top bag- just know the streusel might fall off if they are being banged around a bit in a bag.

Streusel-Topped Pumpkin Chocolate Chip Muffins

Moist, flavorful spice muffins with a crumbly streusel topping.  Quick and easy using a box mix as a base!

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Ingredients

• 1 15 oz boxed spice cake mix I prefer Duncan Hines1 15-oz can pumpkin puree1 cup sour cream (I use full fat)1/4 cup vegetable oil3 eggs1 teaspoon vanilla1 12-ounce package chocolate chips
• Streusel Topping
• 1/2 cup sugar1/2 cup all-purpose flour1 teaspoon pumpkin pie spice3 tablespoons butter

Instructions

• Ignore the directions on the box. Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners and set aside.
• In a large bowl or the bowl of a stand mixer, combine the cake mix, pumpkin, sour cream oil, eggs, and vanilla. Mix on low for 30 seconds or until all the ingredients have been moistened, then beat on medium speed for 2-3 minutes or until the batter is smooth. Mix in the chocolate chips.
• Divide the batter evenly in the cupcake liners. Whisk together the flour, sugar, and pumpkin pie spice, then cut in the butter with two knives until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake the muffins for 20-30 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out completely clean. Cool on a wire rack before serving. Makes 24 muffins.

Author: Our Best Bites

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