Perfect Fall Muffins

There is something about perfect fall muffins that I absolutely love. Maybe it’s the fact that they are already portioned so I feel like I’m not eating a lot (even though I usually end up eating 5 or 6). Then you bring fall into the mix, we all know that means pumpkin. So why not make an amazing pumpkin muffin?

I honestly don’t know what it is, but I feel like when you put pumpkin into any recipe it automatically makes it feel more like fall. I mean maybe it’s the spices that go into it. Or is it the fact that every corner I drive around all I see is pumpkin: pumping pie, pumpkin latte, pumpkin pizza, etc.

Around our house we have recipe books all over the place. My wife loves recipe books and I love to try making anything new out of them. I don’t know what it is about trying new recipes that I absolutely love. I pulled out one of my favorites, Savoring the Seasons with Our Best Bites, and turned to the Autumn section for that perfect treat. That’s where I found the best fall treat anyone would love, Streusel-Topped Pumpkin Chocolate Chip Muffins. I mean how heavenly does that sound, right?

These perfect fall muffins were so simple to make and quick. All I wanted was a little bit of a fall tasting treat and it turned out, I made heaven in the form of a muffin.

Try making these yourself this week, a little halloween treat. You won’t regret it and you also love the smell that fills your home.

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Streusel-Topped Pumpkin Chocolate Chip Muffins

1 spice cake mix

1 (15 oz) cap pumpkin

1 c. sour cream

1/4 c. vegetable oil

3 eggs

1 t. vanilla

1 package chocolate chips

Streusel topping

1/4 c. all-purpose flour

1/2 c. sugar

1 t. pumpkin pie spice

3 T. butter

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

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

For the topping: Whisk together flour, sugar, and pumpkin pie spice and then cut in butter with 2 knives until mixture resembles coarse crumbs. Sprinkle topping over butter.

Bake muffins 20-30 minutes or until tops are golden brown and a toothpick inserted into the center of a muffin comes out completely clean. Cool on a wire reach before serving.