Pumpkin Chocolate Chip Coffee Cake Muffins

Fall is officially here!  Now that the weather is cooling down I like to warm up my kitchen.  With Halloween and Thanksgiving coming up I think about pumpkin yumminess.  This recipe was adapted from a cake recipe that I pinned last year from the Six Sisters Stuff Blog.  I was going to make them for Brinner (Breakfast for Dinner) and I thought my kids would eat them better in muffin form.  Big hit!

The recipe did not call for chocolate chips but I threw them in for extra yum.

Pumpkin Chocolate Chip Coffee Cake/Muffins 

recipe adapted for Six Sisters Stuff 

Ingredients:

1/3 cup water
1 (15 ounce) can pureed pumpkin (not pumpkin pie filling)
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1 bag of semi sweet chocolate chips (optional)

Topping:

1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons cold butter, cut into pieces.

Directions:

Preheat oven to 350 degrees.  In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice.  Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined, stir in chocolate chips. Pour batter into lined or greased muffin tins (makes 24 muffins) 

For topping, In a small bowl, mix together brown sugar, flour and butter until crumbly.  Sprinkle over the top of muffins.  

Bake for 20-25 minutes or 10-12 minutes for mini muffins or until an inserted toothpick comes out clean.  

For the cake version pour batter into a greased 9x13 pan and sprinkle topping all over.  Bake at 350 for 25-30 minutes.

When I make mini muffins is it just more fun to eat.

Here are a few more pumpkin recipes from my blog.  Just click the caption below and it will take you to the recipe!

Pumpkin Pie Bars

Chocolate Pumpkin Muffins

Pumpkin Spice Chocolate Chip Cookies