Streusel Topped Pumpkin Chocolate Chip Muffins

November is a divisive month.  There are those that launch into full blown Christmas mode as soon as the trick or treaters retreat.🎄 And there are others who prefer to savor the spirit of Fall until all of the turkey leftovers are finished.🦃 I'm not here to judge you either way.  I believe that you should do what makes you happy this month.  But... if you're still in your Fall feels - these Streusel Topped Pumpkin Chocolate Chip Muffins will make your November even sweeter. 🍁🍂

November for me is usually a bit of a mixed bag.  I'm trying to use up the last couple of cans of pumpkin in the pantry and the half full jug of apple cider in the refrigerator and at the same time, I'm stocking up my freezer with Christmas desserts like tiramisu and gingerbread.  You can catch me baking a pumpkin pie while simultaneously assembling reindeer themed hot chocolate bombs in my kitchen this month.🤣   

Streusel Topped Pumpkin Chocolate Chip Muffins
Streusel
1/3 cup sugar
3 Tablespoons flour
2 Tablespoons butter, melted

Muffins
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
1/2 cup canola oil
1/4 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla
1 cup semi-sweet chocolate chips, divided

Combine sugar, flour, and melted butter in large bowl for streusel.

Combine pumpkin, sugars, oil, buttermilk, eggs, and vanilla in bowl.

Gradually add dry ingredients to pumpkin mixture and stir until just combined.

Fold in ¾ cup of the chocolate chips.

Divide batter between paper lined muffin cups. 

Sprinkle streusel topping over each muffin.  

Sprinkle chocolate chips over streusel. 

Bake muffins 28-30 minutes at 350.  

Ciao!

Click here for a printable version of this recipe