These perfectly-spiced pumpkin chocolate chip muffins are soft and tender, studded with chocolate, and topped with a buttery spiced crumb. They’re also quick and easy thanks to a short-cut of a boxed cake mix! A full can of pumpkin adds flavor and tenderness. These are so easy you’ll be making them all season long!
Ingredient and Equipment Notes
- Spice Cake Mix – I have been partial to Duncan Hines cake mixes for years, I’ve found them to be high quality and consistent so that’s usually what I grab. In recent years spice cake has been a little harder to find in my stores, so in this batch I’ve photographed I’m using a Betty Crocker mix and it also turned out great.
- Pumpkin – you’ll use a full 15oz can of pumpkin puree. I usually buy Libby’s brand. Just be sure to buy pumpkin puree, and not pumpkin pie filling.
- Eggs
- Sour Cream – I always use full fat
- Chocolate chips – I prefer semi-sweet chocolate chips for most all baking, but you can use your favorite. Mini chocolate chips work great in muffins.
- Streusel – for the streusel, you’ll need sugar, all-purpose flour, pumpkin pie spice, and butter.
- Stand mixer
- Muffin tin
How to Make Streusel-Topped Pumpkin Chocolate Chip Muffins
- Preheat your oven to 350°F. Line 2 12-cup muffin tins with cupcake liners and set aside.
- Place the dry cake mix, pumpkin, eggs, oil, and vanilla in a stand mixer. Beat on low speed for about 30 seconds or until the dry ingredients are moistened, then beat on medium speed for 2-3 minutes, until the mixture is smooth. Add in the chocolate chips and stir until combined.
- Mix your streusel and sprinkle on top of muffins.
- Bake for 20 – 30 minutes.
Storage & Other Tips
- Storage:
- Room Temperature (2–4 days)
- Store in an airtight container at room temperature. Line the bottom with paper towels to absorb moisture and preserve freshness .
- Refrigeration (up to 1 week)
- Refrigerate to extend freshness—but note the streusel may soften. For best results, warm briefly before serving.
- Freezing (up to 2–3 months)
- Flash-freeze cooled muffins on a baking sheet, then transfer to sealed freezer bags, streusel side up. Thaw at room temperature or microwave for 15–20 seconds.
- To avoid overly dense muffins, do not over-mix. Stir just until the flour disappears to keep them light and fluffy.
Frequently Asked Questions
Can I make these ahead of time?
Yes! They still taste great when made a day ahead of time, I just store in an airtight container at room temperature.
Can these muffins be frozen?
You bet. Freeze in a single layer and then pop in a container or zip top bag- just know the streusel might fall off if they are being banged around a bit in a bag.
How do I prevent chocolate chips from sinking?
Toss them lightly in flour before folding into the batter—this helps them stay suspended evenly.
Can I skip the streusel?
Yes, though it’s what makes these special! If you do skip it, sprinkle a bit of sugar on top for sweetness and texture.
Streusel-Topped Pumpkin Chocolate Chip Muffins
Moist, flavorful spice muffins with a crumbly streusel topping. Quick and easy using a box mix as a base!
Servings muffins
Equipment
- muffin tin this recipe makes 24, so you will want use two 12-count muffin tins
Ingredients
Muffins
- 1 15-oz box spice cake mix I prefer Duncan Hines if you can find it, but Betty Crocker also turns out well
- 1 15-oz can pumpkin puree do not use pumpkin pie filling
- 1 cup sour cream I recommend full-fat
- 3 eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1 12-ounce package chocolate chips
Streusel Topping
- ½ cup sugar
- ½ cup all purpose flour
- 1 teaspoon pumpkin pie spice
- 3 tablespoons butter
Instructions
Muffins
- 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.
Streusel Topping
- 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 (or wet sand). 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.
Nutrition
Calories: 138kcal, Carbohydrates: 7g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 15mg, Potassium: 16mg, Fiber: 0.1g, Sugar: 5g, Vitamin A: 110IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 0.1mg
Calories: 138kcal
Cost: $5
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Questions & Reviews
Chocolate and Pumpkin! Perfect!
Oh my gosh I had to make these TONIGHT! I couldn’t wait. I didn’t do a streusel topping but I sprinkled the tops of mine with some ginger-infused raw sugar that I bought at a specialty spice shop. YUM! Thanks for the recipe!
These are my perfect treat. Chocolate, pumpkin, and streusel. What more could a gal ask for?
These look fabulous! I love anything and everything pumpkin (well, except pumpkin pie… I know, I’m strange!) Anyways, my little guy is allergic to eggs so am wondering if I could omit them. There’s a similar recipe that just calls for the cake mix, pumpkin, and chocolate chips. I like the sounds of adding the sour cream and streusel though. Yum, yum! Any tips you might have I’d love to hear. Thanks!
Question. Can u use the sweet chili sauce that u use in the asian noodels for the Tia peanut noodles I can’t find the one u used with green lid.
Okay, these look amazing. I can’t wait to try them!
I make a similar muffin recipe every fall (it’s become quite the tradition). But to cut back on ingredients and calories in the muffin batter all I use is the spiced cake mix (or sometimes butter pecan), 1 (15 ounce) can of pumpkin, and 1/2 cup apple cider. I then top with my version of a streusel topping (because really what’s a muffin without a streusel topping?). I love, love, love these muffins!
Now I am torn–I opened up your blog to find the recipe for the “Easy Pumpkin Chocolate Chip Muffins” and see this post and now don’t know which one to make. What would you say is the difference between the taste of the two (besides the streusel topping)?
Julene–the Easy Pumpkin CC Muffins are denser and these are lighter and more cake-like.
Insead of a lock for your thermostat; I went digital – keeps out the husbands for sure!! 😉
I used your streusel topping on banana muffins last night…now I’ll have to give these a try!