PUMPKIN CHOCOLATE CHIP STREUSEL MUFFINS

Ghiradelli bittersweet chocolate chips are the perfect complement to a very moist, modestly spiced, sweet pumpkin muffin.  A brown sugar-cinnamon-pecan crumble topping brings the flavors over the top.  Now add a silky texture reminiscent of pumpkin pie, and you have the ultimate pumpkin muffin.  This very well may be my most favorite muffin of all, and you can just bet I’ll be making more.

Please try these, you won’t be disappointed!

Pumpkin Chocolate Chip Streusel Muffins Inspired by The Peppered Pantry Rating:  10 out of 10 Click for Printable Page

INGREDIENTS:  Topping:  1-1/2 Tbsp. butter, melted 1/4 cup brown sugar 1-1/2 tsp. cinnamon 2 Tbsp. toasted pecans, chopped 2 Tbsp. white whole wheat flour (or whole wheat) In small bowl, combine all topping ingredients; set aside. Muffin:  1-1/2 cups unbleached all-purpose flour (I used 3/4 cup unbleached all-purpose + 3/4 cup white whole wheat)  2-1/2 tsp. pumpkin pie spice 1 tsp. baking soda 1/2 tsp. sea salt 3/4 cup chocolate chips (I used Ghiradelli bittersweet 60% cacao) 1/2 cup brown sugar 1/2 cup white sugar (I used 2 Tbsp. NuNatural Stevia powder) 2 large eggs 1/4 cup canola or vegetable oil 3/4 cup cooked mashed pumpkin, or canned pumpkin 2 Tbsp. orange juice 1 (3.9 oz.) cup unsweetened applesauce (about 1/2 cup) Heat oven to 400F.  Grease a 12-cup muffin tin, or line with paper cups that have been lightly sprayed with non-stick cooking spray.  In large bowl, whisk together flour, pumpkin pie spice, baking soda, salt and chocolate chips; set aside. In medium bowl, whisk together sugars, eggs and oil till smooth.  Whisk in pumpkin, juice and applesauce until blended.  Add wet ingredients all at once to dry ingredients and stir with spatula or spoon just till barely combined.  Do not over mix, a few lumps are okay.  Divide batter evenly among muffin cups, using about 1/4 cup for each.   Top with streusel.    Place muffin tin in oven on center rack.  Close door and immediately reduce heat to 325F.  Bake about 20 minutes, or till toothpick inserted in center of muffin returns with just a few crumbs.  Cool in pan 5 minutes, then turn muffins out onto wire rack to finish cooling.  Yield:  12 standard-size muffins