Ingredients:

  • 1/2 cup (100g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (56g) cold unsalted butter, cubed
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 2 tsp (5g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (115g) granulated sugar
  • 1/2 cup (110g) brown sugar, packed
  • 2 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. In a small bowl, combine 100g flour, 100g brown sugar, and 2g cinnamon. Using a fork or pastry cutter, work the cold cubed butter into the mixture until it resembles coarse crumbs. Set aside in the fridge to keep the butter firm.
  2. Whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla in a large bowl until the mixture is smooth and mahogany-colored.
  3. Sift in the 190g flour, baking soda, baking powder, pumpkin spice, and salt. Stir with a spatula just until combined—stop as soon as no streaks of flour remain.
  4. Fold in the chocolate chips.
  5. Divide the batter evenly among 12 lined muffin tins. Generously heap the chilled streusel on top of each muffin, pressing very lightly.
  6. Bake at 375°F (190°C) for 18-22 minutes until the tops are golden-brown and a toothpick inserted into the center comes out clean.