I'm including both the original recipe, and what I actually made here. I think it's funny when people don't trust their pumpkin recipes and add superfluous chocolate that overwhelms the pumpkin flavor.
These muffins are really sticky, so I strongly recommend cupcake wrappers.
Topping:
1/3 cup sugar
1/4 cup flour
1 tsp pumpkin pie spice
3 Tbsp soft butter
Sift Dry ingredients together:
3 1/3 cups flour
1 1/2 cups sugar
2 Tbsp pumpkin pie spice
2 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
Mix wet ingredients separately:
1/2 cup butter melted
1/2 cup olive oil
2 cups winter squash puree
4 eggs (or if you ran out of eggs 4 Tbsp flax meal and 3/4 cup water set in the fridge for 15 minutes)
Fold wet ingredients into dry until just moistened.
Use a #20 scoop / disher to fill muffin tins.
Sprinkle topping on top of muffins.
Bake 350 F 20 minutes, or 40 minutes for jumbo size.
Easily makes 2 dozen regular sized muffins.
Original Pumpkin Chocolate Chip Muffin recipe for reference
Topping:
1/2 cup sugar
1/4 cup flour
1 tsp pumpkin pie spice
3-4 Tbsp butter
Sift Dry ingredients together:
3 1/3 cups flour
2 cups sugar
2 Tbsp pumpkin pie spice
2 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups chocolate chips
Mix wet ingredients separately:
1 cup butter melted
2 cups pumpkin puree
4 eggs
