pumpkin–chocolate chip streusel muffins

prep: 15 MINUTES | bake: 24 TO 28 MINUTES | total: 45 MINUTES | makes 12 MUFFINS

I love pumpkin-flavored baked goods in the fall months, especially these bakery-style pumpkin muffins. They might be my favorite of all because they remind me of the pumpkin bread I grew up eating, and everybody knows that pumpkin bread is a perfectly acceptable breakfast—chocolate chips and sweet streusel topping included! And no, you don’t have to wait for the fall to enjoy them. I sure don’t!

MUFFINS

Nonstick cooking spray (optional)

1½ cups all-purpose flour

½ teaspoon baking soda

1½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

½ teaspoon kosher salt

1 cup canned pumpkin puree (not pumpkin pie filling)

½ cup granulated sugar

¼ cup packed light brown sugar

½ cup canola or vegetable oil

¼ cup buttermilk, at room temperature

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup (6 ounces) semisweet chocolate chips

STREUSEL TOPPING

⅓ cup granulated sugar

3 tablespoons all-purpose flour

2 tablespoons unsalted butter, melted

1 Make the muffins: Preheat the oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners or grease with nonstick cooking spray. Set aside.

2 In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

3 In a large bowl, combine the pumpkin, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla. Stir with a spatula until smooth.

4 Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Gently fold in ¾ cup of the chocolate chips. Don’t overmix.

5 Divide the batter among the muffin cups, filling each three-quarters full.

6 Make the streusel: In a medium bowl, combine the granulated sugar, flour, and melted butter. Stir until the mixture is moistened.

7 Generously sprinkle the muffins with the remaining ¼ cup chocolate chips and streusel topping. Bake for 24 to 28 minutes, until the muffins are set and a toothpick inserted in the middle comes out clean. Allow the muffins to cool to room temperature. Enjoy immediately or store in a lidded container on the counter for up to 3 days. You could also freeze the muffins for up to 1 month.