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!
Servings muffins
Equipment
- muffin tin this recipe makes 24, so you will want use two 12-count muffin tins
Ingredients
Muffins
- 1 15-oz box spice cake mix I prefer Duncan Hines if you can find it, but Betty Crocker also turns out well
- 1 15-oz can pumpkin puree do not use pumpkin pie filling
- 1 cup sour cream I recommend full-fat
- 3 eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1 12-ounce package chocolate chips
Streusel Topping
- ½ cup sugar
- ½ cup all purpose flour
- 1 teaspoon pumpkin pie spice
- 3 tablespoons butter
Instructions
Muffins
- 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.
Streusel Topping
- 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 (or wet sand). 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.
Nutrition
Calories: 138kcal, Carbohydrates: 7g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 15mg, Potassium: 16mg, Fiber: 0.1g, Sugar: 5g, Vitamin A: 110IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 0.1mg
Calories: 138kcal
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!