Pumpkin Chai Chocolate Chip Muffins with Streusel Topping

Fall is my season, and as soon as September hits it is time to open up the can inaugural can of pumpkin for a new recipe in these Pumpkin Chai Chocolate Chip Muffins with Streusel Topping!!

I am not ashamed to admit that I even jumped on the bandwagon a little early with the pumpkin, getting my first PSL of the season as soon as they were released from Starbucks, promptly taking a selfie with my drink and sending it out to my pumpkin hating friend.

For four years running, I take a selfie with all of my PSL’s and send it to her. Last year it was up to 14. This year, who knows!

But I am not ashamed that my pumpkin love runs deep. And these are a fabulous way to get that gourd rolling.

Are you a pumpkin lover or hater?

More than anything, I’m excited for big sweaters, tall boots, and the cool crisp air that only fall can provide.

Whether it is these muffins, or any of my other pumpkin recipes, make sure you bring in the new season in a tasty way!

And if you think it was impossible to keep the baby hands out of these muffins, you’d be right! HA!

Loved this recipe! Try these coffee cake recipes!

Pumpkin Gingerbread Coffee Cake

Pumpkin Gingerbread Coffee Cake

Cinnamon Cream Coffee Cake – Barbara Bakes

Sour Cream Coffee Cake with Cinnamon Swirl – A Farmgirl’s Dabbles

Yield: 12 Muffins

Pumpkin Chai Chocolate Chip Muffins with Streusel Topping



  • 2 cups Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Ground Cardamom
  • 1/4 tsp Ground Ginger
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 2 Tbsp Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 cup Pure Pumpkin Puree, not pumpkin pie filling

Streusel Crumble Topping

  • 2 Tbsp Brown Sugar
  • 2 Tbsp Sugar
  • 1 tsp Cinnamon
  • Pinch Allspice
  • Pinch Ground Nutmeg
  • Pinch Ground Ginger
  • Pinch Ground Cardamom
  • 3/4 cup Flour
  • 1/4 cup Unsalted Butter, melted



Preheat the oven to 350 degrees. Place cupcake liners into a 12-cup muffin tin.

In a medium bowl, whisk together the dry ingredients for the muffins. Set aside.

With a stand mixer with a paddle attachment, beat together the softened butter, white sugar, and brown sugar until light and fluffy. Scrape the bowl, to ensure that all the sugar is mixed in completely. Beat additional 30 seconds if necessary. Beat in one egg at a time, with at least 30 seconds in between additions. Mix in remaining wet ingredients, until completely combined. With the mixer on low speed, add in the dry ingredients one cup at a time, mixing until the batter is just combined, and only a streak or two of flour remain. Do not over mix.

Divide the batter into the muffin tin. To keep them consistent in size, use a large cookie scoop!

In a medium bowl, stir together the streusel ingredients. You may need to use your hands to combine it entirely. Break apart the extra large pieces. Divide the streusel among the muffins.

Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool in pan 10 minutes, then remove and allow to cool completely on a wire rack.

Lightly adapted from Baked by Rachel’s Pumpkin Streusel Muffins