Pumpkin Muffins with Oats and Chocolate Streusel Recipe

This Pumpkin Muffins with Oats and Chocolate Streusel Recipe is a moist and tender recipe, which is made with old fashioned oats and mini chocolate chips. It’s the perfect fall breakfast, ready in about 40 minutes.

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Pumpkin Muffins with Oats and Chocolate Streusel Recipe Ingredients

FOR THE PUMPKIN MUFFINS:

• 1 2/3 cups All-purpose Flour
• 3/4 cup Sugar
• 1/4 cup Brown Sugar
• 1/2 tsp. Kosher Salt
• 1 tsp. Baking Soda
• 1/2 tsp. Baking Powder
• 1 1/2 tsp. Ground Cinnamon
• 1/4 tsp. Ground Nutmeg
• 1/4 tsp. Ground Cloves
• 2 Large Eggs
• 1 cup Canned Pumpkin
• 1/2 cup Butter, Melted

FOR THE STREUSEL:

• 1/2 cup All-purpose Flour
• 1/2 cup Old Fashioned Oats
• 1/2 cup Light Brown Sugar
• 3/4 tsp. Kosher Salt
• 3/4 tsp. Baking Powder
• 5 Tbsp. Unsalted Butter, At Room Temperature, Cut Into 1/2-inch Pieces
• 1/3 cup Mini Chocolate Chips

How To Make Pumpkin Muffins with Oats and Chocolate Streusel

1. Prep the oven and pan: Preheat your oven to 350°F. Line a standard 12-cup muffin pan with paper liners and set it aside.
2. Combine dry muffin ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Make a well in the center of the mixture.
3. Combine wet muffin ingredients: In a separate medium bowl, whisk together the eggs, canned pumpkin, and melted butter until smooth.
4. Mix the batter: Pour the wet pumpkin mixture all at once into the well of the dry ingredients. Stir with a spatula only until the ingredients are just moistened. Do not overmix.
5. Fill the muffin cups: Using a medium cookie scoop or a large spoon, divide the batter evenly among the 12 prepared muffin cups.
6. Make the streusel topping: In a small bowl, combine the flour, oats, brown sugar, salt, and baking powder. Use a fork or your fingertips to cut in the room temperature butter until the mixture forms pea-sized crumbs. Fold in the mini chocolate chips.
7. Top and bake: Sprinkle the streusel topping evenly over the muffin batter in each cup. Bake for 23–25 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
8. Cool the muffins: Let the muffins cool in the pan for a couple of minutes before transferring them to a wire rack to cool further.

Recipe Tips

• How to get tender, fluffy muffins: The most important rule is to not overmix the batter. Stir the wet and dry ingredients together only until you no longer see big streaks of flour. A few lumps are perfectly fine and are the secret to a tender crumb.
• Why use room temperature butter for the streusel? Softened butter is easier to cut into the dry ingredients, creating the perfect crumbly texture. If your butter is too cold, it will be hard to work with; if it’s melted, the streusel will be greasy.
• Can I use regular-sized chocolate chips? Yes, but mini chocolate chips are recommended. They distribute more evenly throughout the streusel topping and are less likely to sink into the muffin batter.
• How do I know when the muffins are perfectly baked? The toothpick test is the most reliable method. The top of the muffins should also spring back when lightly touched. Be careful not to over-bake, as that can lead to dry muffins.

What To Serve With Pumpkin Muffins

These muffins are a complete treat on their own, perfect for a grab-and-go breakfast or afternoon snack. They pair wonderfully with:

• A hot cup of coffee or a latte
• A glass of cold milk
• A cup of spiced apple cider

How To Store Pumpkin Muffins

Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. Placing a paper towel in the container can help absorb excess moisture and keep the streusel from getting soggy. Freeze: These muffins freeze beautifully. Let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or gently reheat in the microwave.

Pumpkin Muffins with Oats and Chocolate Streusel Nutrition Facts

• Calories: 380kcal
• Carbohydrates: 55g
• Protein: 5g
• Fat: 16g
• Saturated Fat: 9g
• Sodium: 350mg
• Fiber: 3g
• Sugar: 35g

Nutrition information is estimated per muffin and may vary based on ingredients used.

FAQs

Try More Recipes:

• Pumpkin Sheet Cake With Cream Cheese Frosting Recipe
• Pumpkin Leche Flan Recipe
• Spiced Pumpkin Cut-Out Cookies Recipe