Do you remember the first time you ate something with pumpkin in it? I do! Well, sort of. I must have been 8 or 9, and my sister brought home a Sara Lee pumpkin pie. Or was it a pie from Safeway? Maybe it was from Cala Foods back when Cala was still a thing. No, I think it was a Sara Lee. Sorry, I always get all caught up in minute details.
One small bite was all it took to convince me that the orange thing called a pumpkin was something special. (Coincidentally, that was also the day I discovered that I love cinnamon, BIG time.) Ever since that first sliver of pumpkin pie, I’ve become a borderline fanatical huge fan of anything with pumpkin.
We’re quickly approaching that time of the year when no one will judge you for adding 4 cans of pumpkin puree to your shopping cart. Let’s get ready for that. We always aim to be ahead of the game here.
Friends, I can probably sit here all day and pick off the crumb topping on these muffins. It has a phenomenal crunch because I used turbinado sugar in the crumb. Even if you’re not ready for pumpkin muffins yet, at the very least, sprinkle turbinado on your next batch of muffins. It’ll be a game changer.
To make these muffins extra special, I folded in some chopped up bittersweet chocolate. I love using Ghirardelli’s chocolate baking bars for my baked goods because of their consistent taste and quality. (Examples of my love for their baking products: Green Tea Cupcakes or Double Chocolate Almond Cookies.) Plus, Ghirardelli is based in San Francisco, which as you all know, is near and dear to my heart.
PUMPKIN MUFFIN COOKING NOTES
- For this recipe, it’s a good idea to mix the dry and wet ingredients in two separate bowls before combining them together. The first time I made these, I was lazy and tried to do everything in one bowl. The batter ended up being a bit clumpy and way too thick.
- With the first test batch, I used 1 cup of pumpkin puree instead of 3/4 of a cup. The muffins had a deeper orange hue. If you want the muffins to look more orange, use 1 cup of pumpkin puree.
- I also tried a batch with some almond flour in it, and the muffins were more dense. I prefer the fluffier version that I have in the recipe below.
Pumpkin Crumb Muffins with Chocolate
Ingredients
Muffins
- cooking spray or oil for greasing pan
- 210 grams (1 1/2 cups + 2 tablespoons) gluten-free baking blend, see note 1
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 180 grams (3/4 cup) pumpkin puree , (make sure it's not the pumpkin pie blend)
- 155 milliliters (2/3 cup) whole milk
- 220 grams (220g) (1/2 cup) honey , (or any sweetener)
- 70 grams (1/3 cup) coconut oil, melted (olive oil also works)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 115 grams (115g) (4 ounces) bittersweet chocolate baking bar, roughly chopped
Crumb Topping
- 1 tablespoon unsalted butter, melted
- 2 tablespoons gluten-free flour blend
- 2 1/2 tablespoons turbinado sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350ºF (175ºC). Grease 9 or 10 muffin cups in your pan. If you want larger muffins, grease 9 cups. Set pan aside.
- In a medium bowl, mix flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt together. In a larger bowl, mix pumpkin, milk, honey, oil, eggs, and vanilla. Gradually incorporate dry ingredients to the pumpkin mixture. I like adding my flour in batches: I add about 1/3 of the flour, stir until ingredients are combined, and repeat 2 more times. Fold in chopped chocolate chunks.
- Fill 9 muffin cups to the top, or 10 cups 3/4 of the way full.
- Wipe down the bowl you used for dry ingredients and add the ingredients for the crumb topping. Using your hands, break up the butter and mix the ingredients together. The mixture should look and feel like wet sand. Sprinkle crumb topping on all the muffin cups.
- Bake for 24 to 26 minutes, or until the edges of the muffin tops are slightly browned.
- Let the muffins cool in the pan for 5 minutes before taking them out to cool on a plate or rack. Store muffins in an airtight container in room temperature for a few days or freeze them for a few months.
Notes
- I used the gluten-free flour blend from Minimalist Baker, and I LOVED how texture of the muffins turned out. I added 2 teaspoons of xanthum gum to the blend for binding purposes. If you’re not quite committed to making your own gluten-free flour, no problem! Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour works too. If you are not gluten free, whole wheat pastry flour or all-purpose flour works with this recipe.
- If you don’t care for the crumb, at the very least, you should sprinkle a bit of turbinado sugar on top of the muffins. They add a phenomenal crunchy texture.
Sarah says
Yum! This sounds so good, and pumpkin is perfect for right now!
Lisa says
Thanks, Sarah!
Rachel @ Baked by Rachel says
Love that you added chocolate! Such a fun addition 🙂
Lisa says
Thanks, Rachel!
Kelly // The Pretty Bee: Cooking & Creating says
These look so good, Lisa! I love that gorgeous topping!
Lisa says
Thanks, Kelly!
Rosie says
My favorite pumpkin memory is when I was a little tyke my aunt helping me grow my first pumpkin or two, then making pie and roasting the seeds!
Lisa says
Rosie, I’ve never tried roasting my own pumpkin seeds before. I definitely should try that next time!
Dani says
Definitely making these ASAP! I missed Pumpkin season last year while overseas. Unfortunately not everyone in the world has caught on to the magic delicious taste that is pumpkin. I think my favorite pumpkin dish would have to be pumpkin chocolate chip cookies or pumpkin pancakes.
Lisa says
I know, I think pumpkin obsession is such an American thing!
Ashley @ Fit Mitten Kitchen says
Ah these sound SO good. I also am a HUGE fan of Ghirardelli! The only chips I use now!
Lisa says
I love using their chips, too!
Kh says
As always Lisa another delicious recipe ,definitely worth to try
Lisa says
Thanks!
Whitney says
Awesome giveaway! 🙂 Those pumpkin muffins are definitely getting made in my house in the next week or two!
Lisa says
Thanks, Whitney!!
paige c says
I love pumpkin pie (of course) and pumpkin frozen yogurt!
Lisa says
I’ve never tried pumpkin frozen yogurt before! I must be living under a rock!
Jessica @ Nutritioulicious says
these muffins look amazing! I need to make them asap!
Lisa says
Thanks, Jessica!! Let me know if you do!
stacey says
Not a HUGE pumpkin fan but these might just change my mind.
Lisa says
Definitely give these a try! The pumpkin flavor is subtle here.
Jill says
These look amazing! My rule is no pumpkin before October. Once October 1st hits though, all bets are off!
Lisa says
Hah, that’s a good rule for reining in the pumpkin madness!
Sarah @ Making Thyme for Health says
I’m shocked that these are gluten-free! They look so good! Especially that crumb topping…WANT!
Lisa says
Thanks, Sarah!!
Liz @ Floating Kitchen says
These look amazing, Lisa! So fluffy and that topping is da bomb! And I definitely WONT be sharing any of my chocolate. LOL!
Lisa says
Hahahah. Love it!!
Heather says
It’s hard to go wrong with pumpkin, and I’d say that the most unique way we’ve enjoyed it is as the filling for an empanada! Absolutely delicious.
Lisa says
Whoa, pumpkin empanada! I definitely need to try that one!
Judith says
I love pumpkin muffins!
Lisa says
Yay! Glad you like them!
Zainab says
These muffins are just what we need for fall mornings.
Lisa says
Thanks, Zainab!!
Carly says
I love pumpkin cheesecake bars! Pumpkin + cream cheese is such a classic combo and always a big hit
Lisa says
Oooh, I haven’t had pumpkin cheesecake bars in a while! Definitely need to make a batch of those soon!
Tessa | Salted Plains says
Oh my, these are THE perfect pumpkin treat. I’m with you on pumpkin and cinnamon – so good. That topping looks amazing, too!
Lisa says
Thanks, Tessa!
Christie@ Lovely Lemon says
New to your site and I can’t wait to try out all your fabulous recipes. This one looks SO good! I have a slight obsession with Ghirardelli
chocolate and San Francisco too. Every time I use chocolate in a recipe I make sure it’s Ghirardelli.
Lisa says
Thank you so much for stopping by, Christie!!
Melissa says
I love my grandma’s recipe for pumpkin bars… so good!
Lisa says
Grandma’s recipes are always the best! 🙂
Traci | Vanilla And Bean says
Oh yes, pumpkin. It is SO special. Just had it this morning in my bowl! Pumpkin pie was my first taste too… so long ago and didn’t really know how to use it otherwise, until I started playing with it myself in the kitchen. There are so many applications, sweet and savory. I love it! So much so that I’m still clearing out all the roasted pumpkin in the freezer from last year! I stock up! These muffins, Lisa, are absolutely mouthwatering. Thank you for the tip on Turbinado sugar! I get it! Folding in chunks of chocolate is a great way to get the chocolatety texture you’re going for. Thank you for this delicious recipe and giveaway my dear!!
Lisa says
That’s such a good idea to keep roasted pumpkin in the freezer! You know, I don’t use pumpkin much for savory dishes, except when I’m making a soup, but I really need to expand my horizons a bit more!
Amy | Club Narwhal says
Lisa, these muffins are gorgeous! I can’t remember the first time I had pumpkin (besides pumpkin pie) but I do remember the first pumpkin thing I made–pumpkin chocolate chip cookies 🙂
Lisa says
Thanks, Amy! Yes, I LOVE pumpkin chocolate chip cookies!
Dani @ Dani California Cooks says
I think one of the first times I ate pumpkin was with my high school boyfriend – he always bought these pumpkin and chocolate chip cookies from Ralph’s market. I remember thinking “what a weird combination!!” and then we ate the whole box. Also – thanks for a great recipe! Love the g-free tag.
Lisa says
I know, pumpkin and chocolate chips felt a bit weird to me years ago because the only pumpkin thing I ever ate was pumpkin pie. Now, I’m all about it! Thanks, Dani!
DJ says
I love pumpkin bread with pecans on top.
Lisa says
Mmm, that sounds delicious!
Rachel @ athletic avocado says
crumb muffins are the best kind of muffins! pinning these babies 🙂
Lisa says
Thanks, Rachel!
Sherwood says
Favorite pumpkin dish would have to be rolls (with the cream cheese-like stuff all in there). I haven’t had pumpkin many ways, though, and I hope now that I’m cooking, I’ll be able to try new ones!
Lisa says
I know exactly what you’re talking about! I quite like those, too.
Ashley Morrow says
My favorite pumpkin dessert is pumpkin gooey butter cake. It was the first food I’d ever eaten with pumpkin.
Lisa says
Yum! That sounds delicious, Ashley!
Kelsey says
Even though I never make it because of ALL the oil and sugar, I have the fondest memories of my grandma’s pumpkin bread.
Lisa says
I have the fondest memories of food that my grandma made, too. Pumpkin bread sounds delicious!
sandra says
I like pumpkin muffins or pie
Lisa says
Two of my favorites, too!
Allie says
These muffins look incredible and that crumb topping is calling to me. I love pumpkin muffins and these are up on this list
Lisa says
Thanks, Allie!!
Shannon says
YUM!!! That crumb topping looks amazing!
Lisa says
Thanks, Shannon!
keeley says
pumpkin pie!
Lisa says
Classic!
Farrah says
Aughh! These muffins look amazing! <3 + yay for Ghirardelli!
Lisa says
Thanks, Farrah!!
Sarah O. says
My favorite pumpkin memory is carving jack-o-lanterns when I was little with those tiny, ineffectual plastic knives. It took seventeen years to carve a pumpkin, but your fingers were safe, darnit!
These muffins look AMAZING.
Lisa says
Hahaha, I know exactly what you mean! Thanks, Sarah!
David says
Plain old pumpkin pie is my favorite dish. As for a memory, I would like to think that we make memories with our kids every year as we pick and carve our pumpkins.
Lisa says
Sounds fun, David! I finally carved a pumpkin for the first time two years ago! It was a lot of fun.
Lori Clark says
I make orange pumpkin muffins/bread and I love them, and so does everyone I give them too1
Lisa says
Sounds delicious! I’ve never tried that flavor combination before!
Jessica To says
My sister made a pumpkin dip that was a hit.
Lisa says
Mmm, pumpkin dip! That sounds amazing!
Lauren says
I like pumpkin cheesecake.
Lisa says
One of my favorites, too!
meredith says
I like my moms pumpkin cookies
Lisa says
I bet they’re delicious!
Eveny B says
Theses look wonderful! Can’t wait to try them! 🙂
Lisa says
Thanks, Eveny!
Susan Christy says
Growing up I was the only one that liked Pumpkin Pie and Grandma always baked one for me at Thanksgiving, knowing only one person would be eating it. Grandma’s Love!!!
Lisa says
Grandmothers always go the extra mile to make everyone happy. She sounds like a great woman!
Yesenia Salgado says
I like pumpkin & Chocolate chips muffins
Lisa says
There both great. CONGRATS on winning the gift card!
Brenda Haines says
My favorite pumpkin memory has to be when I brought my son to the pumpkin patch for the first time. The pumpkin patch is always so fun!
Lisa says
I love going to pumpkin patches! I’ll need to make sure I go this year!
Ellen @ My Uncommon Everyday says
My favorite pumpkin memory is realizing I like pumpkin! As a kid, I was strictly an apple-pie girl, but when I tried pumpkin again in my mid-teens it was love at first bite. Since then, I’ve been baking pumpkin bars and muffins and cookies, eating pumpkin-spice things, and also spooning pumpkin straight out of the can!
Lisa says
Isn’t it funny how our tastes changes as we grow up? Pumpkin bars – now that’s something I need to try soon!
Emily says
I love pumpkin crumb donuts!
Lisa says
YES! That sounds fantastic!
jacquie says
pumpkin chocolate chip cookies!
Lisa says
I love those, too!
LJ says
Pumpkin roll is my absolute favorite!
Lisa says
Those are wonderful!
Leslie @ flora foodie says
These. are. breathtaking! I have GOT to make them! I’m pretty sure the first time I had something pumpkin had to be pumpkin pie since I think that’s the only way I ate it until the pumpkin explosion a few years ago…. but I have always loved pumpkin pie and had the family position of Thanksgiving pumpkin pie baker since I was teeny 😀
Georgie says
Yummmmm! These look to die for. I love your photography, especially the photo with the chocolate! I will have to make sure I try these!
Lisa says
Thank you very much for your kind words, Georgie!! Please let me know if you try the recipe!
Nagi@RecipeTinEats says
You made me giggle with your opening line, that you could just sit there and pick the crumb off the topping!! I’ll sit on the couch with you and we’ll work our way through all of them, sound good? 😉 Nx Pinning, these are fabulous!
Lisa says
Haha, thanks, Nagi! Oh my gosh, I’m so glad I’m not the only one who wants to pick the crumb off those muffins! If we ever get together, that needs to happen!
jolly says
wow, these pumpkin crumb muffins with chocolates are so delicious and yummy. I just loved this. I must try these muffins. thanks for sharing this amazing article about pumpkin crumb muffins with choclates.