My mom’s birthday celebration is today and even though we are going to a buffet that has lots of pretty desserts, she deserves a homemade treat at the end of the day. With that in mind, Chocolate Pumpkin Streusel Muffins just went in the oven. This recipe is a definite mash-up of several in the collection. Years ago, my sister got a recipe for a chocolate and pumpkin Bundt cake that just sounded so weird it would be a sin to not give it a try. Well guess what – it’s delicious. Light, moist everything a good cake should be right down to the tasty crumbs worth scooping off the plate. The original cake called for chocolate frosting, but that is almost too much gilding of the lily. It’s pretty perfect right out of the oven, but who can resist a little gentle experimentation in the kitchen. To make a cake a little more buttery is usually a good idea and if a recipe makes a cake then why not a cupcake? Thus, the idea to add a streusel topping to an already yummy cupcake made sense in every way. The cake is an easy batter with almost a whole can of pumpkin and just a tablespoon of chocolate – but somehow that bit of chocolate is just the thing. The topping couldn’t be any easier and you can use it in lots of ways – cookies, pies, cinnamon toast. The streusel recipe is easy to remember, all in halves - half a stick of butter, half a cup of flour, half a cup of sugar, half a cup of brown sugar and half a teaspoon of cinnamon. Done! People who cook on TV always say, “I wish you could smell this,” which I think sounds kind of irritating, but somehow this recipe makes me get that. My husband just said they taste like Fall – the best time of year!
My mom will love these muffins. You will love these muffins, and everyone you share them with will feel the love. Make them soon. Enjoy!
Chocolate Pumpkin Streusel Muffins
Ingredients – Muffins
1 ½ cups canned pumpkin
1 ½ cups canola oil
4 eggs
1 tsp vanilla
1 Tbsp cocoa powder
1 tsp cinnamon
1 tsp salt
2 cups sugar
2 cups flour
1 tsp baking soda
Streusel Topping
½ stick butter
½ cup flour
½ cup sugar
½ cup brown sugar
½ tsp cinnamon
Combine in food processor or with fork until crumbly.
Directions for muffins:
Preheat oven to 350 degrees.
Line 24 muffin tins with paper muffin cups.
In a large bowl, by hand or with an electric mixer thoroughly combine wet ingredients, pumpkin through vanilla.
Add in dry ingredients and stir or mix until well combined.
Fill prepared muffin tins with batter ¾ of the way.
Top each muffin with about 1 Tbsp of streusel topping.
Bake 20 minutes until firm and streusel is melted.
