Friday, November 19, 2010

PUMPKIN CHOCOLATE CHIP STREUSEL MUFFINS

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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
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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.  
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Top with streusel. 
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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

9 comments:

My Carolina Kitchen said...

Pumpkin and chocolate chips sound like a delicious marriage.
Sam

Ma What's 4 dinner said...

I worship at the altar of your awesomeness. I'm dying!!!! That looks delicious!

Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com

MelindaRD said...

You always know just what to bake. These look heavenly.

Nutmeg Nanny said...

Delicious! I love streusel topping! Especially when paired with pumpkin :)

teresa said...

so delicious! i love the pumpkin/chocolate combo.

Erica said...

What a muffin! The topping totally takes it to the next level too. I am still loving pumpkin baked goods...can't get enough. I hope you have a wonderful weekend

Lindsay @ The Lean Green Bean said...

these look DELICIOUS!

Kaity said...

I made these tonight. They are absolutely delicious. My husband raved! Thanks for this recipe :)

Judy said...

Kaity, You are welcome and thanks for your feedback!