Pumpkin Muffins with Oats and Chocolate Streusel

Why I Love This Pumpkin Muffins Recipe

• Chocolatey oat streusel. If you don’t know me by now, this girl loves a crispy streusel! I couldn’t resist taking the chocolate chips out of the muffins and into the oat streusel for this recipe.
• Cozy fall flavors. Pumpkin and chocolate are a match made in heaven. Meanwhile, the oats make these pumpkin muffins a little heartier. They’re perfect for fall, spiced with cozy cinnamon, nutmeg, and cloves.
• Easy to make. Mix up the muffin batter and streusel topping, fill your muffin pan, and bake. It takes under an hour and these pumpkin muffins make the house smell incredible while they’re in the oven!

What You’ll Need

These pumpkin muffins require canned pumpkin, warm spices, butter, and a handful of baking essentials. I’ve included my notes here, and you’ll find the full ingredients list with amounts in the printable recipe card after the post.

• Dry ingredients – All-purpose flour, baking soda, baking powder, and salt. Check the expiration dates on the leavening to make sure it’s fresh.
• Sugar – I use a combination of granulated sugar and brown sugar. Brown sugar adds moisture and a more caramelized flavor to the muffins, the same as it does in chocolate chip cookies.
• Spices – I like a blend of ground cinnamon, cloves, and nutmeg. You can substitute the individual spices with pumpkin pie spice.
• Canned pumpkin – Make sure to buy 100% pumpkin purée. Not to be confused with canned pumpkin pie filling. They are NOT the same product!
• Eggs
• Butter – Unsalted butter, melted beforehand.

For the Streusel Topping

• Flour and oats – I recommend all-purpose flour and old-fashioned rolled oats. Avoid quick oats or steel-cut oats as the streusel won’t have the right texture.
• Brown sugar – You could also use granulated sugar. I include a pinch of salt, too.
• Baking powder – Baking powder is the secret to a streusel’s super crispy texture. Highly recommend!
• Butter – This time at room temperature and cut into cubes.
• Mini chocolate chips – These can be milk, dark, or semisweet chocolate chips, whichever you prefer. Feel free to omit the chocolate altogether if you’d rather make the streusel without.

How to Make Pumpkin Streusel Muffins

Just like my banana bread muffins and blueberry muffins, these homemade pumpkin muffins are so easy to make. The streusel takes a few extra minutes, but it truly takes these muffins over the top! Here’s a quick overview of the recipe. Scroll down to the recipe card for the printable instructions.

1. Make the pumpkin muffin batter. Combine the dry ingredients in a bowl. Mix the eggs, pumpkin, and melted butter separately, then make a well in the center of the dry ingredients and slowly add the wet pumpkin mixture. Stir until moistened and divide the muffin batter evenly among the lined wells of a muffin pan.
2. Make the streusel topping. Next, combine the dry ingredients for the streusel, and cut in the butter to form pea-sized crumbs. Fold in the chocolate chips. Lastly, sprinkle the streusel over the muffin batter.
3. Bake. Bake these pumpkin muffins at 350ºF for 23-25 minutes, or until a toothpick stuck into the center of a muffin comes out barely clean.

Tips for Success

• Be sure to use 100% pumpkin. Look for a label that reads “100% pure pumpkin”. NOT “pumpkin pie mix” or “pumpkin pie filling”, which contain added sugar and spices. They aren’t interchangeable in baking.
• Don’t overmix. As with most baked goods, take care to not overmix the muffin batter. Too much mixing leads to less-than-tender muffins.
• Do not overbake. I always set the timer for a few minutes before the suggested baking time, so I can start checking the muffins’ doneness with a toothpick. No one wants a dry, overdone muffin!

Serving Suggestions

My favorite way to enjoy these pumpkin streusel muffins is slightly warmed up, so the mini chocolate chips are melty against the crispy oat streusel. I love making them for family brunches to serve alongside fluffy pancakes or crustless quiche. This tater tot breakfast casserole is also a nice, cozy option if I’m hosting a crowd. And I’ll never pass up a mimosa!

How to Store & Freeze

• Storage. These pumpkin muffins with oats and chocolate chip streusel will keep well in a tightly sealed container for 2 days at room temperature or up to 5 days in the fridge.
• Freeze. If you want to make extras to freeze, they’ll last in the freezer for up to 3 months. Allow them to cool completely, then place them in a freezer-safe zipped baggie or container. Thaw in the fridge overnight and then warm in the microwave.

More Fall Baking Recipes

• Pumpkin Pancakes
• Pumpkin Cheesecake Bars
• Apple Crisp
• Pumpkin Biscuits
• Apple Bread