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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Streusel-Topped Pumpkin Chocolate Chip Muffins Recipe

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Streusel-Topped Pumpkin Chocolate Chip Muffins image


This recipe for Streusel-Topped Pumpkin Chocolate Chip Muffins, by , is from Recipes from the Dahl House, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacque Dahl


1 Duncan Hines spice cake mix (if you do not have this, use 1 yellow cake mix and add 1 tsp. pumpkin pie spice, 1 tsp. cinnamon, and 1/4 tsp. nutmeg)
1 15-oz. can pumpkin
1 cup sour cream
1/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1 12-ounce package chocolate chips

Streusel Topping:
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
3 tablespoons butter

Ignore the directions on the box. Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners and set aside.

In a large bowl or the bowl of a stand mixer, combine the cake mix, pumpkin, sour cream oil, eggs, and vanilla. Mix on low for 30 seconds or until all the ingredients have been moistened, then beat on medium speed for 2-3 minutes or until the batter is smooth. Mix in the chocolate chips.

Divide the batter evenly in the cupcake liners. Whisk together the flour, sugar, and pumpkin pie spice, then cut in the butter with two knives until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake the muffins for 20-30 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out completely clean. Cool on a wire rack before serving. Makes 24 muffins.




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