Servings: Cuisine American Prep Time 25 minutes Cook Time 24 minutes Servings 20 to 22 muffins

Wet Ingredients Wet Ingredients
3 eggs 3 eggs
2 cups granulated sugar 2 cups granulated sugar
1 3/4 cups pure pumpkin puree 1 ¾ cups pure pumpkin puree
1/2 cup Vegetable oil ½ cup Vegetable oil
 
Dry Ingredients Dry Ingredients
2 1/4 cup all-purpose flour 2 ¼ cup all-purpose flour
1/2 tablespoon baking soda ½ tablespoon baking soda
1/2 tablespoon baking powder ½ tablespoon baking powder
3/4 teaspoon salt ¾ teaspoon salt
3/4 teaspoon ground cinnamon ¾ teaspoon ground cinnamon
3/4 teaspoon ground cloves ¾ teaspoon ground cloves
3/4 teaspoon ground nutmeg ¾ teaspoon ground nutmeg
1/4 teaspoon ground ginger ¼ teaspoon ground ginger
 
ADD LATER ADD LATER
1 1/4 - 1 1/2 cups chocolate chips 1 ¼ to 1 ½ cups chocolate chips
 
Pecan Streusel (optional) Pecan Streusel (optional)
2/3 cup raw pecan halves ⅔ cup raw pecan halves
1/2 cup flour ½ cup flour
1/4 cup packed brown sugar ¼ cup packed brown sugar
1/4  cup granulated sugar ¼  cup granulated sugar
1/2 teaspoon cinnamon ½ teaspoon cinnamon
6 tablespoons cold butter cubed 6 tablespoons cold butter cubed
 
Maple Drizzle (optional) Maple Drizzle (optional)
1/4 cup pure maple syrup ¼ cup pure maple syrup
1/2 cup Powdered sugar ½ cup Powdered sugar

Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners (20 to 22 liners) and lightly spray with nonstick cooking spray. Set aside.
Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the pecans are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
In a large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.
In a separate large bowl, mix together all Dry Ingredients (don’t add chocolate chips).
Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 20 to 22 cupcake liners so they are ¾ of the way full.
Evenly divide streusel between muffin cups (approx 1 tablespoon each) and and gently pat it into the batter.
Bake at 350 degrees F for 22 to 28 minutes OR until toothpick comes out clean. Let muffins cool for 10 minutes then remove to a wire rack to cool completely before adding maple drizzle.
For the Maple Drizzle, whisk together maple syrup and powdered sugar. Drizzle over muffins.

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