Description
It is time to open up the can inaugural can of pumpkin for a new recipe in these Pumpkin Chai Chocolate Chip Muffins with Streusel Topping!!
Ingredients
Units
Scale
Muffins
- 2 cups Flour
- 1/4 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Allspice
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 1/4 tsp Ground Cardamom
- 1/4 tsp Ground Ginger
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 2 Tbsp Vegetable Oil
- 2 tsp Vanilla Extract
- 1 cup Pure Pumpkin Puree, not pumpkin pie filling
Streusel Crumble Topping
- 2 Tbsp Brown Sugar
- 2 Tbsp Sugar
- 1 tsp Cinnamon
- Pinch Allspice
- Pinch Ground Nutmeg
- Pinch Ground Ginger
- Pinch Ground Cardamom
- 3/4 cup Flour
- 1/4 cup Unsalted Butter, melted
Instructions
- Preheat the oven to 350 degrees. Place cupcake liners into a 12-cup muffin tin.
- In a medium bowl, whisk together the dry ingredients for the muffins. Set aside.
- With a stand mixer with a paddle attachment, beat together the softened butter, white sugar, and brown sugar until light and fluffy. Scrape the bowl, to ensure that all the sugar is mixed in completely. Beat additional 30 seconds if necessary.
- Beat in one egg at a time, with at least 30 seconds in between additions. Mix in remaining wet ingredients, until completely combined.
- With the mixer on low speed, add in the dry ingredients one cup at a time, mixing until the batter is just combined, and only a streak or two of flour remain. Do not over mix.
- Divide the batter into the muffin tin. To keep them consistent in size, use a large cookie scoop!
- In a medium bowl, stir together the streusel ingredients. You may need to use your hands to combine it entirely. Break apart the extra large pieces. Divide the streusel among the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool in pan 10 minutes, then remove and allow to cool completely on a wire rack.