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.
- 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.