Pumpkin Chocolate Chip Muffins with a Crumble Top (V)

September 22, 2020

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By: Meg Wert

For the Muffin:
1 15 ounces can pumpkin puree
1 3/4 cup all-purpose flour
2 large eggs
1/4 cup non-dairy milk
1/2 cup brown sugar
1/2 cup raw cane sugar
1/2 cup oil, canola or vegetable
1 teaspoon baking soda
1/2 bag (5 ounces) Ghiradelli dark chocolate chips
1 1/2 teaspoons ground cinnamon
1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice
This recipe is from sallysbakingaddiction.com
For the Crumble:
3/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup raw cane sugar
6 tablespoons melted butter (or vegan butter)
1 teaspoon cinnamon

Step 1 For the muffins, place liners in 12 muffin tins and preheat the oven to 350°F.
Step 2 In a large bowl, mix together all dry ingredients.
Step 3 In another bowl, blend together the wet ingredients (oil, sugars, pumpkin puree, eggs, and milk).
Step 4 Then add the wet and dry ingredients together stirring until smooth and add in the chocolate chips.
Step 5 Using a scoop ( I use a 1/4 cup measuring scoop and spray inside and out with olive oil for no-stick portions that drop right into the liners).
Step 6 Fill the 12 muffin liners equally.
Step 7 For the Crumble:
Step 8 Mix the flour sugar and spice together.
Step 9 Melt the butter and add to the dry mix while stirring.
Step 10 This will get clumpy and moist.
Step 11 Evenly spread this with your fingers on top of each muffin batter.
Step 12 Bake for 20 minutes and check that a knife comes out clean.
Step 13 Remove from oven and cool
Step 14 ***These are so delicious!!!! They disappear quickly!