Pumpkin Muffins

🧂 Ingredients

• 1 ⅔ cup all-purpose flour
• ¾ cup sugar
• ¼ cup brown sugar
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1.5 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 cup canned pumpkin
• ½ cup unsalted butter

  melted
• ½ cup all-purpose flour
• ½ cup old-fashioned oats
• ½ cup light brown sugar
• ¾ teaspoon kosher salt
• ¾ teaspoon baking powder
• 5 tablespoons unsalted butter

  at room temperature, cut Into 1/2″ pieces
• ⅓ cup mini chocolate chips

Instructions

• 1 Preheat oven to 350°F. Line a standard muffin pan with paper baking liners and
  set aside.
• 2 For the muffins: In a medium bowl, combine flour, sugars, salt, baking soda,
  baking powder, cinnamon, nutmeg, and cloves. Make a well in the center of the
  flour mixture and set aside.
• 3 In another medium bowl, combine eggs, pumpkin, and melted butter. Add the
  pumpkin mixture all at once to the flour mixture. Stir until just moistened.
  With a medium scoop or large spoon, divide batter evenly amongst the prepared
  muffin cups.
• 4 For the streusel: in a small bowl, combine flour, oats, brown sugar, salt, and
  baking powder. With a fork, cut in the butter until there are lots of pea-sized
  crumbs. Then fold in the mini chocolate chips. Sprinkle the streusel over the
  muffin batter, dividing it equally amongst the muffins.
• 5 Bake: Bake for 23–25 minutes, or just until a wooden toothpick inserted into
  centers of the muffins comes out clean. Do not over-bake. Remove pan from oven
  and let the muffins rest for a minute or two before removing them to a rack to
  cool.

Nutrition Info