# What You'll Need:
→ Muffin Batter
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/4 teaspoon ground cloves
11 - 2 large eggs
12 - 1 cup canned pumpkin puree
13 - 1/2 cup vegetable oil
14 - 1/4 cup milk
15 - 2 teaspoons pure vanilla extract
16 - 3/4 cup semi-sweet chocolate chips
→ Spiced Streusel
17 - 1/3 cup all-purpose flour
18 - 1/3 cup light brown sugar, packed
19 - 1/2 teaspoon ground cinnamon
20 - 1/4 teaspoon ground nutmeg
21 - 1/8 teaspoon salt
22 - 3 tablespoons unsalted butter, cold and cut into small cubes
# Steps to Follow:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly blended.
03 - In a separate bowl, beat eggs, then incorporate pumpkin puree, vegetable oil, milk, and vanilla extract. Whisk until smooth and well combined.
04 - Add wet ingredients to the dry mixture and stir gently with a spatula just until no dry streaks remain; avoid overmixing.
05 - Carefully fold in semi-sweet chocolate chips for even distribution throughout the batter.
06 - Divide batter evenly among the muffin tin cavities, filling each approximately three-quarters full.
07 - In a small bowl, blend flour, brown sugar, cinnamon, nutmeg, and salt. Add cold butter and use fingertips or a pastry cutter to work into coarse crumbs.
08 - Sprinkle streusel evenly over muffin batter. Bake for 20–22 minutes or until a toothpick inserted in the center of a muffin emerges clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer onto a wire rack for complete cooling before serving.
