Ingredient and Equipment Notes
Spice Cake – I have been partial to Duncan Hines cake mixes for years, I’ve found them to be high quality and consistent so that’s usually what I grab. In recent years spice cake has been a little harder to find in my stores, so in this batch I’ve photographed I’m using a Betty Crocker mix and it also turned out great. Pumpkin – you’ll use a full 15oz can of pumpkin puree. I usually buy Libby’s brand. Just be sure to buy pumpkin puree and not pumpkin pie filling. Chocolate chips – I prefer semi-sweet chocolate chips for most all baking, but you can use your favorite. I also really think mini chocolate chips work great in muffins.
Instructions
Whisk together the dry streusel ingredients (flour, sugar, and pumpkin pie spice) and then add the butter and crumble until it resembles wet sand. Divide between the muffins and bake. When they’re done baking, remove the pans from the oven and allow them to cool completely.
Can I make these ahead of time? Yes! They still taste great when made a day ahead of time, I just store in an airtight container at room temp. Can these muffins be frozen? You bet. Freeze in a single layer and then pop in a container or zip top bag- just know the streusel might fall off if they are being banged around a bit in a bag.
