Pumpkin Pistachio Chocolate Chip Muffins are tender pumpkin muffins loaded with mini chocolate chips and pistachios and then topped with an irresistible pistachio streusel!

Pumpkin Pistachio Chocolate Chip Muffins

I couldn’t let November come to an end without sharing one more pleasing pumpkin recipe and this one is AWESOME! These moist pumpkin muffins are loaded with mini chocolate chips and pistachios and then topped with the most memorable pistachio streusel.

Pumpkin Pistachio Chocolate Chip Muffins

Everyone who’s had one has told me they’re amazing and crave-worthy and I couldn’t agree more!

I’ll be baking another batch to have on the counter for a Thanksgiving Day snack or post-Thanksgiving breakfast. And I can promise you I’ll be baking them all year round because we’re a pumpkin and pistachio loving family. The combination is incredible and the chocolate just completes them.

Pumpkin Pistachio Chocolate Chip Muffins

Here’s how easy they are to bake…

Pumpkin Pistachio Chocolate Chip Muffins

Pumpkin Pistachio Chocolate Chip Muffins

Bake a batch and see for yourself. You’ll be so glad you did!

Pumpkin Pistachio Chocolate Chip Muffins

Enjoy!

xoxo,

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Pumpkin Pistachio Chocolate Chip Muffins

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  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 12
  • Category: Dessert

Description

Pumpkin Pistachio Chocolate Chip Muffins are tender pumpkin muffins loaded with mini chocolate chips and pistachios and then topped with an irresistible pistachio streusel!


Ingredients

Muffins:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup canola or vegetable oil
  • 2 large eggs, lightly beaten
  • 1 (15-ounce) can pure pumpkin
  • 1 cup mini chocolate chips
  • 3/4 cup chopped pistachios

Streusel:

  • 1/4 cup all-purpose flour
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter, softened
  • 1/4 cup chopped pistachios

Instructions

  1. Preheat oven to 375°F. Lightly grease a muffin pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon and nutmeg. Stir in the oil, eggs, and pumpkin until just combined. Add the chocolate chips and pistachios and stir until evenly dispersed. Divide batter evenly among the 12 lightly greased muffin cups, filling each one almost full.
  3. To make the streusel, stir together the flour, brown sugar and cinnamon in a small bowl. Using a fork, mash in the butter until small crumbles form. Stir in the pistachios. Top each muffin cup with a heaping tablespoon of streusel.
  4. Bake until muffin tops are rounded and streusel starts to brown, about 30-35 minutes. Let cool in pan at least 10 minutes before removing to a wire rack to cool completely.
  5. Tips: Store in an airtight container.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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