Pumpkin Chocolate Chip Muffins.

I swear I’m not crazy for sharing pumpkin muffins in January!  If you make them, you will see why. They are year-round worthy!  I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin […]

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I swear I’m not crazy for sharing pumpkin muffins in January! 

pumpkin chocolate chip muffins

If you make them, you will see why. They are year-round worthy! 

pumpkin muffin batter with chocolate chips

I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin muffins. I’d say it’s pumpkin season until about march, so we’re good. Some of you said it’s pumpkin season year round! My kids would agree.

These are like my pumpkin dream cake, in small bite-size portions!

baked pumpkin muffins

Oh my GOSH these muffins. We love them. We have made them so.many.times. They are the kids’ favorite muffins AND – now, this is huge. Eddie, a self-proclaimed pumpkin hater – eats these muffins and adores them. Loves them!

I partially attribute that to my minimal use of spice. I ramble about it all the time – I love pumpkin things, but I don’t necessarily love pumpkin SPICE things. You know? It is a fairly bland flavor on its own, so I do find that I like a bit of spice or savory seasonings. Just not a lot.

I’m warning you here, in case you want to double the spice amount in the recipe below!

pumpkin chocolate chip muffins

This recipe makes about 18 perfectly plump muffins. They are so darn good!

pumpkin chocolate chip muffins

Now this isn’t my first time making pumpkin muffins. I have a chai version here and an almond version here. I also used a simply recipes version and mashed up the three, finding a middle ground with the flour and making sure I could use the entire can of pumpkin so it didn’t go to waste. 

And we have these beauties that came out perfectly! 

These are the type of muffins that are delicious enough for dessert. I mean, let’s be honest, muffins are really just cake masquerading as muffins for breakfast. I will never say no to that. 

Especially if they are a little warm with a dollop of butter.

baked pumpkin chocolate chip muffins

Oh my gosh. Now I’m starving. 

pumpkin chocolate chip muffins

So while I know it’s not technically pumpkin season, I couldn’t help but share so you could make a weekend treat. These are so well loved in our house and a fun thing to make with the kids. They fight over the mixing bowl and all that, but in the end we all get to eat them.

And that’s the real win!

pumpkin chocolate chip muffins

Chocolate Chip Pumpkin Muffins

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Pumpkin Chocolate Chip Muffins

These chocolate chip pumpkin muffins are the fluffiest, most delicious pumpkin muffins around! Super easy to make and foolproof!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 muffins
Author How Sweet Eats

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups chocolate chips (milk or dark - your choice!)

Instructions

  • Preheat the oven to 375 degrees F. Line a muffin tin with liners.
  • In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
  • In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
  • Stir in the dry ingredients until just combined - do not overmix! Stir in the chocolate chips.
  • Fill the muffin tins about ¾ of the way full. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!

Notes

adapted from simply recipes

pumpkin chocolate chip muffins

Is that the perfect bite or what?!

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Orange Cinnamon Coffee Cake Muffins.

These orange cinnamon muffins are the most delish fluffy love muffins! Fluffy, cinnamon-y, orange-y goodness all wrapped up in a little muffin bite and drizzled with fantastic glaze. Everyone adores them!  After sharing my one hour orange cinnamon rolls, I don’t think I need to ramble on about how much we love the orange cinnamon […]

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These orange cinnamon muffins are the most delish fluffy love muffins!

orange cinnamon coffee cake muffins

Fluffy, cinnamon-y, orange-y goodness all wrapped up in a little muffin bite and drizzled with fantastic glaze. Everyone adores them! 

orange cinnamon coffee cake muffins with orange glaze

After sharing my one hour orange cinnamon rolls, I don’t think I need to ramble on about how much we love the orange cinnamon combo for breakfast in this house. And I warned you that I had one more easy orange cinnamon recipe coming up. Easier than the orange rolls, I swear!

This is such a nostalgic flavor for me, and when it comes to baked goods on christmas morning, this is exactly how I want them taste.

orange cinnamon coffee cake muffins

So if cinnamon rolls are a little out of your wheelhouse, grab a muffin pan and make this recipe! You can bake them the night before and christmas morning will taste heavenly.

These last a few days (unless everyone eats them!) and they’re a great way to prepare a fun, seasonal breakfast or snack ahead of time, without trying to do so in the rush of the holiday mornings. I love doing this. Get’s everything out of the way.

orange cinnamon coffee cake muffins with orange glaze

A few years ago, I offered a holiday entertaining guide with The Pretty Dish. If you have it, you may recognize these muffins as my Christmas Morning Muffins! This is pretty much that recipe, with added streusel and glaze, because who doesn’t love coffee cake?

While the muffin itself doesn’t have a cinnamon swirl, it does have this fabulous coffee cake-like topping that lends itself to the perfect morning treat. Grab a large (iced for me!) latte with lots of foam. Turn on the glow of the christmas lights. Enjoy a slow and steady morning as the year winds down.

Sounds amazing.

It feels like we might be inside a hallmark movie at this point and I don’t hate it. 

orange cinnamon coffee cake muffins

These muffins are light and fluffy with hints of both cinnamon and orange. The streusel is crumbly and almost crunchy – it’s perfect! 

The glaze is perfectly sweet and super orange-flavored, mostly from fresh grated zest that gives it a wonderful citrus zing. 

orange cinnamon coffee cake muffins

Orange Cinnamon Muffins

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Orange Cinnamon Coffee Cake Muffins

These orange cinnamon muffins are perfect for breakfast! Light and fluffy muffins are topped with a cinnamon streusel and orange glaze.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Author How Sweet Eats

Ingredients

muffins

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons freshly grated orange zest

streusel

  • 3 tablespoons light brown sugar
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • ¼ cup unsalted butter, melted
  • 3/4 cups all-purpose flour

orange glaze

  • 1 cup powdered sugar
  • 2 tablespoons freshly grated orange juice
  • 1 teaspoon freshly grated orange zest

Instructions

muffins

  • Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  • In a bowl, whisk together the flour, baking powder, cinnamon and baking soda.
  • In a larger bowl, whisk together the sugar and the eggs until combined. Whisk in the milk and vegetable oil. Whisk in the vanilla extract.
  • Add the dry ingredients to the wet, mixing until just combined. Fill the muffin liners about ⅔ of the way full. Sprinkle the crumb on top of the batter, pressing gently so it sticks to the batter.
  • Bake the muffins for 18 to 20 minutes, or until the center is set and the crumb is golden. Remove the muffins and drizzle with the orange glaze. Serve!

streusel

  • To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.

orange glaze

  • Whisk ingredients together until a smooth glaze forms. If it’s too thick, add more orange juice 1 teaspoon at a time. If it’s too thin, whisk in more sugar a few tablespoons at a time until desired consistency is reached.

orange cinnamon coffee cake muffins

It’s a bite of holiday cheer!

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Cornbread Crumb Muffins.

Hellllllo little cornbread crumb muffins, you beautiful things! I mean, if these aren’t a part of my dinner tonight, I don’t know what I’m thinking. They are soft and fluffy and taste like cornbread perfection. All while being topped with a crumble that is divine! They are really darn good. Okay so cornbread with crumble […]

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Hellllllo little cornbread crumb muffins, you beautiful things!

cornbread crumb muffins

I mean, if these aren’t a part of my dinner tonight, I don’t know what I’m thinking. They are soft and fluffy and taste like cornbread perfection. All while being topped with a crumble that is divine!

They are really darn good.

cornbread muffin batter

Okay so cornbread with crumble isn’t that new of an idea to me. Years ago I made this cornmeal crumble cake (with candied tomatoes! wowza) and it is super delish. Just as it sounds – cornbread with a crumbly, streusely topping!

Basically the best part. The part I always steal off the top. You know.

cornbread crumb muffins

It’s a nice twist too because cornbread isn’t necessarily THAT sweet, you know? I know it has a bit of sweetness, but it’s not overly sweet. So the crumble topping brings a little more sweetness to the bite. It’s lovely. 

It’s like we combined cornbread and coffee cake! A little cornbread coffee cake baby. 

cornbread crumb muffins

Are you cornbread people on Thanksgiving? We really aren’t. I love cornbread any other time of year, but it doesn’t seem to fit into our traditional Thanksgiving menu. I know for many of you, it may be a staple.

We usually do some form of roll on the holiday. Usually a parker house roll or buttery cloverleaf one.

But rarely cornbread. 

However, we DO serve corn, so maybe we should just combine the two. Corn and rolls… here we are with best combo. 

Eddie absolutely LOVES cornbread. He could eat it everyday, with either butter or jelly. I love a plain cornbread muffin and if I’m so inclined (and it’s warm), I’ll do a little bit of butter. Otherwise, I adore the flavor on its own and the slightly crumbly texture.

cornbread crumb muffins

The other thing that is great about this recipe? It’s a little more forgiving than a yeasted roll, which means that you can make it a little ahead of time for Thanksgiving. That’s the hardest part for me when it comes to making the bread. I want the bread to be fresh, but don’t have the bandwidth that day (or, let’s be real, the oven space) to make it happen in a way that is worth it. 

This changes that! You can make these a bit of ahead of time – probably the night before, and they will be ready to serve and wonderful. You can also warm them a bit before the meal if you wish!

cornbread crumb muffins with butter

Pretty sure we should all just make these for breakfast!

cornbread crumb muffins with butter

Cornbread Crumb Muffins

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Cornbread Crumb Muffins

These cornbread crumb muffins are a mix between fluffy cornbread and coffee cake! Cornbread muffins with a crumble topping. Delicious!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author How Sweet Eats

Ingredients

  • 1 1/4 cups all-purpose flour
  • ¾ cup finely ground cornmeal
  • ½ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ¾ cup milk
  • 1/2 cup unsalted butter, melted and slightly cooled

crumb

  • 3 tablespoons brown sugar
  • 3 tablespoons sugar
  • pinch cinnamon
  • pinch salt
  • 1/4 cup unsalted butter, melted
  • 3/4 cup all-purpose flour

Instructions

  • Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
  • In a smaller bowl or measuring cup, whisk together the milk and eggs. Add the wet ingredients to the dry, then stir in the melted butter. Stir until just combined.
  • Fill the muffin liners with the batter about ¾ of the way full. Top each with a tablespoon or so of the crumble, gently pressing it into the batter.
  • Bake the muffins for 18 to 20 minutes, or until they are set on top. Let them cool before serving!
  • Note: you can make these a day ahead of time

crumb

  • To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.

Notes

slightly adapted from this cornmeal crumb cake

cornbread crumb muffins with butter

Perfect swoop of butter too!

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