Name: Pumpkin Chocolate Streusel Muffins
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 12 muffins
Ingredients: 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; 3 tbsp cacao or cocoa; 100 g flour; 70 g salted butter (softened); 70 g sugar ((0.35 cups))

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These healthy pumpkin streusel muffins with chocolate are a delicious, low sugar autumnal treat. Made with pumpkin spice and raw 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 scale/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.

2. In another bowl whisk together the eggs, sugar, oil and vanilla extract until smooth.

Sugar, oil and 2 eggs in large white bowl.

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.

Chocolate streusel crumbles in white bowl with spoon.

4. Add the milk and grated pumpkin into the egg mixture and stir thoroughly.

Egg mixture and grated pumpkin in large white bowl with green whisk.

5. Combine the egg mixture with the dry ingredients along with the sultanas and stir just to combine. Do NOT overstir.

Pumpkin muffin batter with some flour visible in large white bowl with spoon.

6. Spoon the batter into the muffin cases.

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.

12 muffins with chocolate streusel topping in muffin pan.

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

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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