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 low in sugar pumpkin streusel muffins with chocolate make a delicious breakfast or snack idea. Full of fibre and veggie goodness they are super easy to make.
How to roast pumpkin for pumpkin streusel muffins
People often use shop bought pumpkin puree thinking that it’s too difficult to make their own. Or they are just not sure how to roast pumpkin and make their own pumpkin puree. The truth is it’s really really easy to do!
First of all, choose a small pumpkin as it’ll be easier to cut. For this easy pumpkin muffins recipe you will only need half of a small pumpkin (approx.. weight 1400g). So start by cutting your pumpkin in half and removing the seeds. Put 1 half in a plastic bag and refrigerate to use later (keep in the fridge for up to 3 days).
Cut the other half into thick wedges and place skin side down in a baking tray. Sprinkle with fine sea salt, drizzle with a little oil and bake for about 45 minutes. (See photos below).
Remove from the oven, let cool for 2-3 minutes, then separate the pulp from the skin using a melon baller or large spoon. The pumpkin will be very soft so this will be easy to do. Then simply combine your roasted pumpkin pulp with the pumpkin spice and puree!
The great thing about making your own pumpkin puree is that you can roast the pumpkin ahead. Once you’ve removed the skin you can keep the pulp in the fridge, for up to 3 days, until you are ready to make the recipe.
Also, while the pumpkin is in the oven you can prepare the rest of the ingredients. So that once you’ve made the puree all you have to do is combine it with the batter and spoon the mixture into the muffin cases.
How to make healthy pumpkin streusel muffins
Start by roasting the pumpkin.
Discard the skin and puree the pulp with the spices
Make the chocolate streusel topping while the pumpkin is in the oven
Combine all the ingredients, spoon the batter into the muffin cases, top with the streusel and bake for 23 minutes.
Remove from the oven and transfer onto a cooling rack. Enjoy warm!
What else can you do with roasted pumpkin puree?
You can use it in other bakes, such as this Dairy Free Pumpkin Brownies Recipe. Other than the roasted pumpkin these healthy brownies contain lots of chocolate chunks that melt in your mouth if you eat them warm!
Pumpkin has a very mild flavour so it can be combined with many ingredients and will work in lots of recipes. It makes a great ‘hidden’ vegetable in recipes such as the bolognese sauce and other pasta sauces, both vegetarian and meat based.
You can add it to soups, stews, curries and dips as well as pancake recipes. You can also make an autumnal smoothie using pumpkin puree, pumpkin spice, banana and milk!
How to make chocolate streusel topping
These healthy pumpkin muffins are delicious on their own but they are super delicious with my easy chocolate streusel topping! Chocolate and pumpkin make a fantastic pairing so it’s really worth doing this little extra step.
The 4-ingredient dark chocolate streusel topping for muffins takes minutes to make. Plus you can prepare it while the pumpkin is roasting.
Simply combine 1/3 of the flour mixture with the butter, cocoa and 3 tablespoons of the sugar and rub with your fingers until crumbly. Set aside while you prepare the muffin batter. (See Instructions below for more details)
Enjoy these delicious easy pumpkin spice muffins for breakfast or snack anytime! They make a great easy lunchbox idea too.
You may also like this collection of 18 healthy, easy vegetable breakfast recipes.
More vegetable muffins recipes
Check out also this collection of 27 everyday healthy cacao recipes!
Pumpkin Chocolate Streusel Muffins (Healthy)
- 1/2 small pumpkin, cut into thick wedges, enough to yield 1 cup pumpkin puree
- 2 and 1/3 cups flour,
- 3 tsp baking powder
- Pumpkin Spice: 2 tsp cinnamon, 1 tsp ginger, 1/3 tsp each nutmeg, allspice, cloves powders
- 1/2 cup sultanas or raisins
- 1/3 cup sugar, plus 3 tbsp for the streusel topping
- 1 large egg
- 1/3 cup vegetable oil, plus a little more to drizzle over the pumpkin
- 1 cup milk
- 50 g butter, cubed, cold
- 2.5 tbsp cacao or cocoa
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the pumpkin wedges skin side down in a baking tray, sprinkle with salt, drizzle with a little oil and bake for 40 minutes. Remove from the oven, cool for 3 minutes, then scoop out the pulp. Use a melon baller or large spoon to do this. Puree the pumpkin pulp with the spices and set aside. You should have 1 cup of pumpkin puree.
- After you’ve removed the pumpkin from the oven increase the temperature to gas mark 6.
- Place 12 muffin cases in a muffin pan. Set aside.
- Whilst the pumpkin is roasting prepare the other ingredients. Combine the flour and baking powder and stir thoroughly using a whisk.
- To make the streusel mixture use 1/3 cup of the flour mixture, combine with the butter, cacao/cocoa powder, and 3 tablespoons of the sugar. Rub with your fingers until the mixture becomes crumbly. Set aside.
- In a large bowl combine the egg, sugar and oil and whisk together for a minute or so until well combined and fluffy. Add the milk and the pumpkin puree, sultanas and stir using the whisk until well combined. Add the flour mixture all at once and stir only until it is no longer visible. Do not overstir.
- Spoon the batter into the muffin cases, top with the streusel mixture and bake for 23 minutes. Remove from the oven and immediately transfer the muffins from the pan onto a cooling rack. Enjoy warm!
Pin Pumpkin Chocolate Streusel Muffins (Healthy)!
KEEP IN TOUCH!
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?
I am linking up this healthy pumpkin streusel muffins recipe to Recipe ReDux. This month’s challenge is ‘Fresh from the pumpkin patch’.