These healthy pumpkin streusel muffins with chocolate are a delicious, low sugar autumnal treat. Made with pumpkin spice and roasted pumpkin, they are full of flavour and goodness.
These pumpkin streusel muffins with chocolate make a delicious breakfast or snack idea. Full of fibre and veggie goodness they are also super easy to make. They contain raw, finely grated pumpkin (which keeps them moist) and a handful of sultanas for added natural sweetness. These pumpkin muffins are light and fluffy and come with a delicious chocolate streusel topping.
These healthy pumpkin muffins are delicious on their own but they are super delicious with my easy 4-ingredient chocolate streusel topping! Chocolate and pumpkin make a fantastic pairing so it’s really worth doing this little extra step.
If you love pumpkin with a bit of chocolate try also healthy pumpkin cookies with pecans as well as this easy, healthy pumpkin cake with a chocolate drizzle. This cake is also made with raw, grated pumpkin.
Equipment you’ll need
- Kitchen scales/measuring cup
- Cutting board, knife and grater
- 3 large bowls, whisk and large spoon
- 12-hole muffin pan and muffin cases
- Cooling rack
How to make pumpkin streusel muffins: step-by-step
1.In a bowl combine the flour, baking powder, spice and salt, and stir using a whisk.
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2. In another bowl whisk together the eggs, sugar, oil and vanilla extract until smooth.
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3. Make the chocolate streusel topping by placing the flour, cocoa, sugar and butter in a bowl and rubbing with your fingertips and between palms of your hands until the mixture becomes crumbly.
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4. Add the milk and grated pumpkin into the egg mixture and stir thoroughly.
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5. Combine the egg mixture with the dry ingredients along with the sultanas and stir just to combine. Do NOT overstir.
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6. Spoon the batter into the muffin cases.
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7. Crumble the streusel mixture over the top of the muffins and bake in the centre of the oven for 28 minutes. Remove from the oven and leave in the muffin pan for 10 minutes then transfer onto a rack.
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Top tips for making pumpkin muffins
- Pumpkin: Use sugar/culinary pumpkin, NOT carving pumpkin. Cut the pumpkin into thick wedges, place each wedge on its side and cut the peel off slicing downwards. Then simply finely grate the pumpkin and make the muffins. Refrigerate the remaining pumpkin, covered, for up to 4 days.
- Streusel Topping: You can make it in advance and refrigerate, covered, until you are ready to make the muffins.
- Batter: Do NOT overstir the batter. It should be lumpy.
- Substitutions: I used sultanas but raisins, dried currants, cranberries or chopped nuts are all good alternatives.
- Store in a plastic container for up to 3 days.
- Freeze for up to 3 months.
More easy pumpkin recipes
- Easy Pumpkin Cake with Pecans
- Healthy Pumpkin Pancakes with Buttermilk
- Healthy Easy Pumpkin Brownies (with Oil)
- Creamy Spiced Pumpkin Carrot Soup
- Roasted Pumpkin Pasta with Arugula & Garlic
Check out also this collection of 27 everyday healthy cacao recipes! You may also like this roundup of 18 healthy, easy vegetable breakfast recipes.
KEEP IN TOUCH!
If you make this pumpkin streusel muffin recipe I’d love to know how it turned out for you. Did you make any substitutions? Let me know in the comments below.
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Pumpkin Chocolate Streusel Muffins
Ingredients
The muffins
- 270 g raw pumpkin finely grated
- 240 g flour (2 cups)
- 2 tsp baking powder
- 2 tsp pumpkin spice/mixed spice
- Pinch of fine sea salt
- 1/2 cup sultanas/raisins
- 80 g sugar (0.4 cups)
- 2 medium eggs
- 100 ml vegetable oil (0.4 cups)
- 150 ml milk (0.8 cups)
- 1 tsp vanilla extract
Chocolate Streusel Topping
- 3 tbsp cacao or cocoa
- 100 g flour
- 70 g salted butter softened
- 70 g sugar (0.35 cups)
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line the muffin pan with paper cases. In a bowl combine the flour, baking powder, spice and salt, and stir using a whisk.
- In another bowl whisk together the eggs, sugar, oil and vanilla extract until smooth.
- Make the chocolate streusel topping by placing the flour, cocoa, sugar and butter in a bowl and rubbing with your fingertips and between palms of your hands until the mixture becomes crumbly.
- Add the milk and grated pumpkin into the egg mixture and stir thoroughly.
- Combine the egg mixture with the dry ingredients along with the sultanas and stir just to combine. Do NOT overstir.
- Spoon the batter into the muffin cases. Crumble the streusel mixture over the top of the muffins and bake in the centre of the oven for 28 minutes. Remove from the oven and leave in the muffin pan for 10 minutes then transfer onto a rack.
Notes
- Pumpkin: Use sugar/culinary pumpkin, NOT carving pumpkin. Cut the pumpkin into thick wedges, place each wedge on its side and cut the peel off slicing downwards. Then simply finely grate the pumpkin and make the muffins. Refrigerate the remaining pumpkin, covered, for up to 4 days.
- Streusel Topping: You can make it in advance and refrigerate, covered, until you are ready to make the muffins.
- Batter: Do NOT overstir the batter. It should be lumpy.
- Substitutions: I used sultanas but raisins, dried currants, cranberries or chopped nuts are all good alternatives.
- Store in a plastic container for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Recipe link parties
I am bringing these healthy pumpkin muffins with chocolate streusel to #CookBlogShare. Also sharing with Fiesta Friday. This week’s co-hosts are Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes. Also sharing with What’s For Dinner and Recipe ReDux.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
yum, pumpkin! I do love to roast it and add it to ….everything! ?
Glad we are on the same page then!
Thank you for starting with the pumpkin as I always make my own pumpkin puree. These look great. Thank you for sharing.
Thank you! Glad you like the recipe.
I use to make my pumpkin pies with fresh puree and even have a few posts about using it. I found the color is different in certain baked goods but the taste seemed similar to canned variety. I always believe in using fresh versus using anything canned. A favorite American chef, Ina Garten,stated in her pumpkin cupcake recipe “canned pumpkin is actually better for baking than puree made from a fresh pumpkin. It’s a different variety of pumpkin than our traditional jack-o-lantern”. End of quote… I say each to their own and your healthy pumpkin muffins sound delicious. Thanks for sharing with Fiesta Friday.
Thanks! I didn’t know canned pumpkin was made using a different variety of pumpkin than what we get in the stores!
Delicious looking muffins!! Thanks for sharing at the What’s for Dinner party! Have a lovely week and hope to see you next week too!
It’s a pleasure!
Oh these look so good! I’d be honored if you shared this at our What’s for Dinner party.
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-169/
Thank you! Happy to join in with What’s For Dinner party!
Don’t These look delicious? Thank you for linking to #CookBlogShare
Thank you Jacqui!
I like the sound of these muffins, Monika. I still can’t believe what your dog did! Good thing pumpkin is actually really good for dogs. Not sure about the chocolate though. I’m glad she’s ok. Naughty, naughty dog! 🙂
I can’t get over the fact she’s been completely fine since eating the muffins! Maybe I should start marketing my muffin recipes as dog friendly!