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
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
I’m curious…I clicked on the link for your PB Chocolate cupcakes to see why you prefer Duncan Hines cake mixes and noticed that that recipe called for canola oil and this one calls for vegetable. I’ve recently been trying to figure out which oils are best to use and so am curious, what’s the difference? Also, why DO you prefer Duncan Hines?
Thank you! I can’t wait to make these muffins tomorrow!
Megan, you can use vegetable oil and canola oil interchangeably, but usually we recommend canola. It’s recognized as being a healthier option, and comes from a single source (whereas vegetable oil can come from a blend of several sources.)
Thanks for reposting this! Made them tonight and learned the hard way to make sure the toothpick came out spotless…every single muffin fell 🙁 even though all the chips appear to have fallen to the bottom and they were a bit gooey they still tasted wonderful…added a dollop of whipped cream for some extra yum! Will definitely make it again and make sure they cook long enough! I got 30 out of my first batch…
Is it ok to substitute Greek non-fat yogurt for the sour cream? Just wondering if they would be as good without the sour cream? Thanks!
This recipe is my go-to pumpkin baking recipe. When I make the cupcakes (errr muffins) I usually leave off the streusel (for some reason I didn’t get it right the first time) and add cream cheese frosting. Today I turned this recipe into a cake, put chocolate ganache in the middle and smothered it in caramel cream cheese frosting. Everyone raved about the moistness and airiness of the cake. Thanks as always, ladies 🙂
Thanks for such a great post, I am totally impressed! Keep stuff like this coming.
Oh and I got 32 muffins. The first batch I didn’t fill up enough though.
I made these last night with my toddler right before I put her to bed. They weren’t done baking so I told her she could have some in the morning. What was the first thing she said when she woke up? “Are the muffins ready?” So we sat down and had a muffin. After she has eaten the top off she got distracted and walked away. Queue 9 month old. This little munchkin pulled herself up and ate the remainder of the muffin. Moral of the story, these muffins are freaking awesome enough that the WHOLE family enjoyed them quite thoroughly 🙂
I baked these tonight and although they taste great, I had to bake them for 35 minutes (the first batch fell)and still a tooth pick inserted would not come out clean. I got 20 muffins! I think there is to much wet ingredients in these muffins.
If you only got 20, my guess is that the cupcake liners were filled too full, which is probably why they took so long. You should get at *least* 24–some people have gotten even more.
Do you think this could also be made as a cake instead of muffins/cupcakes? If so, how would you change it?
I’m sure it could be done, I’ve just never made it that way, so I can’t say for sure! 🙂 Just keep an eye on the cake in the oven and use the instructions on the box as a rough guideline for baking times. 🙂
These were SOOOOO delicious. Me and my two sons (1 and 3) have been eating them for breakfast, lunch, and dinner for the last few days…really good with dark chocolate chips!