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Healthy Pumpkin Chocolate Chip Muffins: Easy Streusel Recipe

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These healthy pumpkin chocolate chip muffins with streusel are soft, tender, and topped with a buttery crumble. Made with whole wheat flour, coconut sugar, and pumpkin puree, they’re a cozy fall treat that feels indulgent but is actually good for you.

Ingredients

Scale
  • 1 ¾ cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup coconut sugar (or brown sugar)
  • 2 large eggs, room temperature
  • ⅓ cup melted coconut oil (or vegetable oil)
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips
  • ¼ cup old-fashioned rolled oats
  • ¼ cup whole wheat pastry flour (for streusel)
  • 3 tablespoons coconut sugar (or brown sugar, for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small cubes (or coconut oil for dairy-free)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Make the streusel topping first. In a small bowl, combine the oats, flour, coconut sugar, and cinnamon. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces. Pop this in the fridge while you make the batter.
  3. Whisk the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Mix the wet ingredients. In a medium bowl, whisk together the pumpkin puree, coconut sugar, eggs, melted coconut oil, applesauce, and vanilla extract until smooth.
  5. Combine wet and dry. Pour the wet mixture into the dry mixture. Use a spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour. The batter will be thick and a little lumpy.
  6. Fold in the chocolate chips. Add the dark chocolate chips and fold them in with just a few strokes.
  7. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full.
  8. Add the streusel. Sprinkle the chilled streusel mixture generously over the top of each muffin. Press it down lightly so it sticks to the batter.
  9. Bake. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  10. Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Use room temperature eggs to prevent the coconut oil from seizing. Measure flour by spooning it into the cup and leveling it off. Keep streusel chilled until ready to use. For even baking, use a cookie scoop to fill muffin cups. If tops brown too fast, tent with foil for the last 5 minutes.

Nutrition

Keywords: pumpkin muffins, healthy muffins, chocolate chip muffins, streusel muffins, fall baking, whole wheat muffins

Find it online: https://fizzlefork.com/healthy-pumpkin-chocolate-chip-muffins-easy-streusel-recipe/