It’s pumpkin season! Which means just about everything I’m baking these days is filled with pumpkin-y goodness.
Mmmmm, can you just taste it?
To kick off the season, I’m dedicated all of my recipes in October to pumpkin. There will be baked goods {because I’m obsessed with baking when the weather turns cooler} and main dishes. It’s going to be fantastic.
I promise you.
To get things started, and to get your day started, I’m introducing you to Pumpkin Pie Chocolate Chip Muffins. Topped with streusel. Because a muffin isn’t really a muffin without streusel. Am I right?
Plus, they are health. Because of the pumpkin. {Just ignore the chocolate and the streusel. It doesn’t count when you eat it in the morning. Or the afternoon. Or really any time of the day.}
Hey, anyway to sneak in another serving of veggies into the kiddo’s diet.
So, without further adieu, Pumpkin Pie Chocolate Chip Muffins {modified from the latest Penzey’s Spices catalog}.
Pumpkin Pie Chocolate Chip Muffins
Makes 24-30 muffins
- 2 cups white sugar
- 1/2 cup packed brown sugar
- 3/4 cup oil
- 4 eggs
- 2 teaspoons vanilla extract
- 3-1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons pumpkin pie spice {I make my own with this pumpkin pie spice recipe from AllRecipes.com}
- 2/3 cup milk
- 1 15 oz can pumpkin filling {not pie filling}
- 1 cup chocolate chips
Streusel Topping
- 4 tablespoons all-purpose flour
- 10 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, diced
Preheat the oven to 350º.
Line 24 muffin tins with liners or spray with non-stick spray.
In a large mising bowl beat together the sugars, oil, eggs and vanilla until blended.
In a separate bowl sift together the flour, salt baking soda and pumpkin pie spice. Gradually add the flour mixture to the egg mixture and blend together.
Add half the milk and half the pumpkin. Mix and repeat. Fold in the chocolate chips. Spoon the batter into the muffin tins, about 2/3 full.
To make the streusel mix the flour, sugar and cinnamon in a bowl. Cut in the butter with a fork until it resembles coarse crumbs. Sprinkle over the muffins.
Bake muffins at 350º for 20 minutes until springy and brown, or until a tooth pick comes out clean.
Enjoy with a hot cup of coffee. Or a pumpkin spice latte.
Meal Plan
Dinner
Monday: Leftover Slow cooker lasagna
Tuesday: Pumpkin chili in the slow cooker {recipe coming next week}
Wednesday: Homemade hot pockets
Thursday: Chicken quesadillas with mango salsa
Friday: Homemade pizza on beer battered crust and homemade sauce. {AllRecipes.com}
Saturday: Leftover pizza
Sunday: Pesto chicken tortellini soup {Mom Advice}
Snacks
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What is your favorite pumpkin recipe?
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{ 23 comments… read them below or add one }
I reckon that everything with choco chips is so much better.
Those muffins look amazing. I happen to have pumpkin AND chocolate chips, so I might have to give them a try.
Pumpkin chili sounds wonderful!! And those muffins … must make!
Nom nom nom nom. This post is making me hungry! Definitely on my to bake list now…I am obsessed with pumpkin in the fall too.
Isn’t that funny? I love pumpkin but almost never use it unless it’s fall. Something about the flavor just screams leaves changing color.
No lie, you must be reading my mind because I was thinking of trying to get pumpkin & chocolate into a muffin just yesterday. And here’s your recipe. I cannot believe my luck.
Let’s try it again.
(Fingers on temples) Okay, I’m thinking something cinnamon-y and apple-ish with chocolate…GO!
I’m actually making an apple cobbler on Friday. Of course I was going to add some chocolate to it. And caramel. Because you can’t have apples without caramel.
What a great combination for your muffin’s. I will have to try your recipe.
Thank you for sharing.
I just made mini-chocolate chips for Miss M.’s pre-k party this afternoon at her school. Adding pumpkin (and streusel) is just improving on a good thing!
I love chocolate chip muffins too! I have a great recipe that I’ve been meaning to share. If I can ever photograph them before they are gone!
I’m all about another serving of veggies – especially when it includes chocolate and streusel!
Yummo!
I think I just died and went to heaven. And, I didn’t even taste your muffins. I’m a SUCKER for pumpkin muffins with chocolate chips.
Don’t forget the streusel!
These look so good. I am going to have to make them. I wish my husband liked pumpkin spice better. They’ll have to be a girls treat.
More for you that way1
They look ah-maz-ing!!!
YUM! These muffins look SO good. I pulled out my recipe this morning to make a batch of pumpkin muffins but I think I might give yours a try this time. Thanks for sharing!
Stopping by from Jen’s Tasty Tuesday.
Let me know what you think if you have a chance to try them.
I just made (and posted the recipe on my blog) for Blueberry Streusel Muffins…and I love the idea of trying some pumpkin ones. Thanks for sharing the recipe. They look and sound amazing!!
I have a really good blueberry streusel recipe too. But it does not include sour cream. Off to drool over your recipe.
Love your blog, glad to be in the “quack” group with you! Those muffins look amazing – I must try them!
Quack right back at you!
THANKS so much for posting these on Beauty and Bedlam! I am going to make these for my 3-year-old twins’ preschool Halloween party and think they will be a much better hit with the kids (rather than those with cream cheese icing). I’m hoping to be a hit with other moms (as they LOOK much healthier than an iced cupcake) as well as with the kids (b/c they taste good with choc. chips)!
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