I hope everyone had a wonderful Thanksgiving! I know it’s the week after and everyone is probably over pumpkin and ready for peppermint, ginger, and hot cocoa flavored desserts…but I had to share this recipe!
This was a creation of me not wanting to waste half a can of pumpkin puree. If you’re asking yourself, “Why did she only have half a can of pumpkin?”. Well, one of my favorite snacks here lately has been mixing a spoonful of pumpkin with Greek yogurt and honey. Seriously, so good.
Anyways, this isn’t a post about pumpkin Greek yogurt…it’s about these muffins…which I’m a little obsessed with…I know the title of these muffins is a mouthful, but I didn’t know what else to call them! Pumpkin & Dark Chocolate Streusel Muffins…wordy, but delicious.
The dark chocolate really compliments the pumpkin and adds a bit of bitterness to the sweet pumpkin muffin. This streusel topping is so delicious and just takes the muffin to a whole new level. It’s super decadent…but it’s the holidays so it’s acceptable…right? Which is why you have to top these muffins with a vanilla glaze…definitely the “missing” puzzle piece.
Hope you enjoy this recipe!
Pumpkin & Dark Chocolate Streusel Muffins
Course: Dessert, BreakfastCuisine: AmericanDifficulty: Medium16
muffins45
minutes25
minutesI know pumpkin & chocolate might seem like a weird combo…but it somehow works. The dark chocolate really compliments the pumpkin & adds a bit of sweet bitterness to the muffin. The streusel topping is so delicious & just takes the muffin to a whole new level. This recipe is decadent…but it’s the holidays so it’s acceptable…right?
Ingredients
- Muffin Batter:
1 1/2 Cups of All-Purpose Flour
1/2 Teaspoon of Baking Soda
1 Teaspoon of Baking Powder
1/2 Teaspoon of Ground Cinnamon
1/2 Teaspoon of Ground Nutmeg
1/4 Cup of Brown Sugar
1/2 Cup of White Granulated Sugar
1 Cup of Pumpkin Puree
1/2 Cup of Unsalted Butter (Room Temp)
1 Teaspoon of Vanilla Extract
2 Eggs
1/4 Cup of Whole Milk
1/4 Cup of Greek Yogurt
1 Cup of Dark Chocolate Chips
- Streusel Topping:
1 Stick of Butter (Melted)
1/2 Cup of All-Purpose Flour
1 Cup of Quick Oats
1/2 Cup of Brown Sugar
1/2 Cup of Toasted Chopped Walnuts
1/2 Teaspoon of Ground Cinnamon
1/4 Teaspoon of Salt
- Vanilla Glaze:
1 Cup of Powdered Sugar
3 Tablespoons of Heavy Cream
1 Teaspoon of Vanilla Extract
Directions
- You will need a hand or stand mixer for this recipe.
- Blend together the butter & sugar. Once that is combined add in the eggs, pumpkin puree, milk, Greek yogurt, & vanilla.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, & nutmeg. While the mixer is on low, slowly add in the dry ingredients. (1/2 cup at a time, until all combined.)
- Now, fold in the dark chocolate chips. Mix to combine, but don’t over mix.
- Preheat oven to 375℉.
- Line a muffin pan with liners. Fill the liners with 1 large ice cream scoop dollop of batter. Set aside.
- To make the streusel topping: Melt the butter then add in the flour, oats, brown sugar, walnuts, cinnamon, & salt. Mix together until it starts to form little crumbly bits.
- Add 2 tablespoons of streusel topping to each muffin. Bake for 20 to 25 minutes or until a toothpick can be removed cleanly.
- Once done, let them cool for about 30 minutes.
- Meanwhile, make the vanilla glaze by combining powdered sugar, heavy cream, & vanilla. You want the glaze to be “drizzle-able”, but not runny.
- When the muffins have cooled, use a spoon & drizzle on the vanilla glaze to each muffin. (about a tablespoon per muffin)
- Serve & devour!
Notes
- *If you don’t have heavy cream for the glaze you can use milk or half & half.
Yum! Not tired of pumpkin yet..