Pumpkin Chocolate Streusel Muffins
Betwixt and Between. That’s where I found myself the other day as I stood in front of a display of golden ripe peaches. Summer is hanging on in Southern California but a shift towards Fall is evident as apples and pears share market space alongside the last of the peaches, plums and nectarines. Autumns’ insistance on arriving is complicating my desire to hold fast to Summer. If temperature is any indication as to the month or season, then we clearly must be in the dead of Summer. At the same time, the orange, black, gold and burgundy decorations spilling from the shelves of home and craft stores confirms that we are deep into September and on the heals of Halloween and Thanksgiving.
My determined nature (otherwise described as my stubborn streak by he who loves me) prompted me to purchase twenty dollars’ worth of organic peaches with the intention of ceremoniously baking a pie to bid a respectful and official good-bye to the lazy days of Summer. Sorry to say, they turned out to be a mealy and tasteless crop, not worthy of much more than the trash can. I gave up – and gave in.
Welcome Autumn, with your cool evenings and crisp mornings. My oven awaits pumpkin pie and squash casseroles. Cans of pumpkin line my pantry shelves and the sweet scent of cinnamon wafts throughout the house as these muffins mark the beginning of the Fall baking season in my kitchen. With only five days until the autumnal equinox, I have mentally and emotionally plunged full-on into my favorite time of the year. Favorite of course until the next season’s arrival.
Bite into one of these muffins to find a sweet surprise. A layer of cocoa, brown sugar, nuts, and spices intermingles with the pumpkin batter that results in a moist and delicate coffeecake style muffin.
Chocolate Streusel Pumpkin Muffins
Preheat oven to 350˚. Prepare muffin tins with liners.
Filling and Streusel
3/4 cup packed light brown sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 cup walnuts, finely chopped
4 tablespoons cocoa
1/4 teaspoon salt
8 tablespoons butter, cut into 1/2 cubes and softened
1 cup flour
In a medium bowl stir together the brown sugar, cinnamon, pumpkin pie spice, walnuts, cocoa, and salt to combine. Measure out a scant cup of the filling mixture and set aside. Into the remaining mixture add the flour and toss to combine. Add the softened butter. Using a fork, thoroughly incorporate the butter into the sugar/flour mixture until clumps of varying sizes begin to form. Set aside.
Muffins
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
2 cups vegetable oil
2 cups granulated sugar
1 15-ounce can pumpkin puree
3 eggs
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
In a large bowl, whisk together the oil and sugar until combined. Stir in the pumpkin puree. Add the eggs and stir to combine.
Fold the dry ingredients into the wet ingredients, mixing only until combined.
Scoop 3 to 4 tablespoons of batter into each muffin liner. Sprinkle approximately 1 tablespoon filling atop the batter. Top with another 3 to 4 tablespoons batter. Top each muffin with the streusel, dividing it evenly among the muffins. Gently press the streusel into the batter.
Bake for 28 to 30 minutes or until a toothpick or cake tester comes out clean. Remove to a rack and cool for 10 minutes before removing muffins from the tins to cool completely.
Yield: 15+ muffins depending on the muffin liners used. If using tall pleated liners the yield will be 15 muffins.
Hi Mary, Wow the muffin is amazing. Thank God Michele is allergic to walnuts as I was the beneficiary of your breathtakingly delicious treat. Your site is exquisite and the photos are amazing. Now you need to get your stuff out to the public. A bakery is in order. Much thanks and xoxo Kathy
Glad Michele shared. A bakery would be fun – albeit, a tremendous amount of work.
These look absolutely scrumptious!!! I love the fall muffin liners, they add the perfect flair for the season. I can’t wait to try more of your autumn edibles!
You’re to SWEET!
Wow! I can’t wait to bake these for my school friends! Anything pumpkin-y, chocolatey, and crumbly is sure to be a hit. It’s so great that you are able to create your own recipes, Mary.
Thanks Maral! I’m so happy that it is finally PUMPKIN season.
Yum. Tasty. Delicious. These words describe these muffins. A perfect flavor combination in my opinion!
These look beautiful and delicious, but oh those mini ice cream pie tarts …. The website is getting more professional and gorgeous each week.
I have no idea how you yielded 15 muffins from this I have well over 48. Recipe needs to be cut in half. Holy muffins. They are delicious though.
Megan, I did use a deeper muffin liner when I originally made these muffins so my yield was likely fewer muffins than if using a traditional muffin tin and liners. I’ve adjusted the yield on the recipe. Glad you enjoyed them!