These Pumpkin Chocolate Chip Streusel Muffins are just amazing. I know it’s not pumpkin season but I just couldn’t resist after stumbling upon the recipe. And with the buttermilk and whole wheat flour they are healthy, right?
That’s what I keep telling myself at least.
Joel doesn’t like pumpkin. I think he may have been dropped on his head as a child because that is just wrong. I’m out of town visiting my parents this week so I jumped on the chance to make something pumpkin.
The spices perfectly compliment these moist, pumpkin-y little gems. The texture is more dense and chewy than an average muffin due to the whole wheat flour but I think it goes well with the pumpkin.
If you prefer a lighter muffin, replace the whole wheat flour with all-purpose flour.
I’ve updated the photos for these here and my little sous chef wanted to help with the photo shoot. He makes these Pumpkin Chocolate Chip Streusel Muffins look good.
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2/3 cup pumpkin puree
- 1/2 cup buttermilk
- 2 eggs
- 2 Tbsp. molasses
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 1/2 cup semi sweet chocolate chips
- 1/3 cup all-purpose flour
- 3 Tbsp. brown sugar
- 2 Tbsp. rolled oats
- 2 Tbsp. butter
- Preheat oven to 375 degrees.
- Cream together butter and sugars. Add the pumpkin, buttermilk, eggs, and molasses and blend.
- In a separate bowl, combine flours, baking soda, baking powder, cinnamon, ginger, salt, and chocolate chips.
- Add dry ingredients to wet and stir until well mixed.
- Put 12 liners into a muffin tin, and split the batter evenly between the liners.
- Cut streusel ingredients together until it resembles wet sand then sprinkle the streusel topping on the batter evenly.
- Bake for 25 minutes (or until toothpick comes out clean) and cool on a wire rack.