Ingredients: For the Muffins: ¾ cup pumpkin puree ½ cup semisweet chocolate chips 1½ cups all-purpose flour ½ cup sugar 1 tsp baking powder ½ tsp ground cinnamon ¼ tsp salt ¼ cup (packed) light brown sugar ½ cup unsalted butter, melted and cooled 2 large eggs ¼ cup water ¼ tsp pure vanilla extract
For the Streusel: ½ cup all-purpose flour ½ cup (packed) light brown sugar ½ tsp cinnamon 5 tbs cold unsalted butter, cut into bits
Directions: 1. Getting ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper cups. Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet. 2. To Make the Streusel: Put the flour, brown sugar and cinnamon in a small bowl and sift them through your fingers to blend. Add the bits of cold butter and toss to get irregularly shaped crumbs. Set aside in the refrigerator for the moment. (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.) 3. To Make the Muffins: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. 4. In a large glass measuring cup or another bowl, whisk the melted butter, eggs, water, and vanilla extract together until well combined. Add the pumpkin puree to the mixture, then pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be. 5. Add the chocolate chips and mix well. 6. Divide the batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter. 7. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. 8. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
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