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Easy Chocolate Pumpkin Muffins with Streusel Topping

My easy chocolate pumpkin muffins are a deliciously simple bake. The pumpkin puree keeps the muffins light and moist, whilst the streusel topping adds texture and crunch. Enjoy them warm, straight from the oven, any time of the day with your favourite hot drink.

These best chocolate pumpkin muffins are my latest pumpkin inspired bake. I love baking with pumpkin, from cake to pies, scones to muffins and lets not forget all those savoury recipes too! Pumpkin is great to cook with adding texture and sweetness to any dish.

Sweet pumpkin marries very well with spices and as such, adds a lovely moistness to cakes and bakes. I have paired sweet pumpkin with bitter chocolate in my latest pumpkin inspired bake.

These chocolate pumpkin streusel muffins are a delicious treat, served with a cup of tea or coffee on a crisp Autumn morning. They are at their very best when served warm from the oven.

Why you will love this recipe

  • The perfect balance of flavours, as the sweet pumpkin works well with the bitter chocolate and coffee, and warming spices.
  • This is an easy recipe to follow and results in deliciously moist chocolate pumpkin muffins.
  • These muffins store well, this recipe makes 12 large muffins, so you can store some on the counter top to enjoy now and freeze the rest for later.

Recipe ingredients

Muffin ingredients

  • Coffee – I add coffee to the muffin batter my combining 1 heaped teaspoon of espresso coffee powder with 175ml boiling water. You can use regular or decaff coffee.
  • Flour – this muffin recipe uses a combination of both plain white flour and wholewheat flour.
  • Cocoa powder – is added for depth of chocolate flavour.
  • Raising agents – I use both bicarbonate of soda and baking powder in this muffin recipe.
  • Salt – a touch of salt balances out the sweet flavours in the muffins.
  • Spices – I use a combination of ground ground cloves, nutmeg, cinnamon and mixed spice. If there is a spice you don’t like you can leave it out.
  • Pumpkin puree – for ease you can use canned pumpkin puree, or make your own (instructions can be found later in this post).
  • Vegetable oil – use any variety of light flavored oil.
  • Sugar – I like to use a combination of caster sugar along with light brown sugar which adds a depth of flavour.
  • Eggs – use 2 large eggs in this muffin batter.
  • Vanilla – for the best flavour I use vanilla extract or vanilla bean paste.

Streusel topping ingredients

  • Sugar – I use light brown sugar in the topping mixture.
  • Flour – plain flour (all purpose) is used for the topping.
  • Seasoning – I season the topping with a pinch of sea salt and some ground cinnamon for extra flavour.
  • Butter – I use unsalted butter (it needs to be cold so you can rub it in). If using salted butter cut back a little on the salt. For a dairy free streusel topping swap regular butter for a dairy free alternative.

How to make chocolate muffins with pumpkin puree

Pumpkin puree and oil ready to mix.

Place the sunflower oil and the pumpkin puree into a large bowl and whisk together to combine.

Sugar added to pumpkin puree.

Add the sugars to the pumpkin and give a good mix, before adding the eggs and whisking each in well. Finally mixing through the cold coffee and the vanilla extract.

Flour and cocoa powder sieved into a bowl.

Now add the dry ingredients to the wet ingredients and gently fold through.

TOP TIP: Do not overwork the muffin batter.

Chocolate muffins in paper cases in a muffin tray before baking.

Pour the batter equally between each of the 12 muffin cases.

Butter, flour and sugar before being mixed.

Now for the streusel topping, mix together the dry ingredients and add the butter.

Streusel crumb topping.

Gently rub the butter through the flour mix with your fingers until you achieve the consistency of fine breadcrumbs.

Chocolate pumpkin muffins topped with streusel ready to bake.

Sprinkle a little of the streusel topping over each of the uncooked muffins and place in the oven to bake.

Once baked, and when a toothpick inserted into the centre of the muffins comes out clean, place the muffins on a wire rack to cool.

Flavour variations and substitutions

  • Flour – this muffin recipe uses a combination of both plain white flour and wholewheat flour. The wholewheat flour adds a nice texture to the muffin. However, if you would prefer you call use all white plain flour in this recipe instead.
  • Chocolate – I have used cocoa powder to give flavour to our chocolate and pumpkin muffins, as the cocoa adds a bitterness to balance the sweetness of the pumpkin puree. However, if you would prefer you can add chocolate chips instead to make pumpkin and chocolate chip muffins. For this size batch somewhere around the 250-300 grams of chocolate chips should be sufficient.
  • Streusel Topping – I have used a streusel topping for our chocolate and pumpkin muffins as the muffins themselves are soft and richly flavoured, the streusel adding a crunch element. However, if you would prefer, you can easily substitute with a swirl of vanilla or chocolate butter icing instead.
  • Alternative Toppings – if making pumpkin and chocolate chip muffins, sprinkle a few extra chocolate chips on top which will melt into the muffin. Or you can add some pumpkin seeds to the topping if you so choose.

How to make pumpkin puree?

Canned pumpkin puree is not something I not something I can find easily in my local stores, instead I have to order online which can be quite costly. However, it is really straightforward to make your own pumpkin puree.

When the pumpkins start hitting the shops I buy a decent sized pumpkin for pureeing. Here’s what you need to do:

A bag with pumpkin puree and a set of weighing scales.
  • Cut a pumpkin in half, remove the seeds and then cut it into wedges.
  • Place each wedge skin side down on a baking sheet and pop in a pre-heated oven at 200C/180CFan for 30-40 minutes until softened. Allow to cool a little before handling.
  • Next use a spoon to remove the flesh from the pumpkin skin and place into a blender or food processor. Blitz the pumpkin flesh to a smooth puree. If you don’t have a blender or food processor, use a stick blender or simply pass the pumpkin through a sieve using the back of a spoon. Next measure out 200g of pumpkin puree for making the muffins.
  • Now place the remaining pumpkin puree into measured bags in the freezer, ready to use another day. I like to bag pumpkin puree by weight in a variety of different weights: 200g, 150g, 100g and 50g bags for other cooks. This keeps me going through the winter months.

Recipe hints & tips

  • Equipment: I have used an electric stand mixer, but you can also use an electric hand mixer, or a wooden spoon and a bit of elbow grease to beat the ingredients together.
  • Don’t over mix the muffin batter, just mix to bring the smooth batter together and no more. Over mixing the batter can lead to the muffins being tough, dense and deflated.
  • When making the streusel topping ensure the butter is fridge cold so that you can rub it easily into the flour to achieve a breadcrumb like consistency, otherwise it becomes a greasy mess.
  • Double the recipe, bake one batch of muffins to enjoy now and freeze the second batch for a sweet treat another day.
  • The muffins themselves are dairy free, but the streusel topping contains butter which can be easily swapped for a dairy free alternative.
  • Allergy advice: soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.


Why add coffee to a cake batter?

Coffee is added to the batter by mixing espresso powder with water. Coffee is slightly acidic which works to enhance the flavour of the chocolate without adding any noticeable coffee flavour. Decaffeinated espresso powder can be used if you would rather not have the added caffeine.

How to store chocolate muffins?

Once the muffins have cooled place in an airtight container where they will stay fresh for up to 5 days before loosing freshness.

How to freeze chocolate muffins?

This recipe makes a batch of 12 large muffins. However, if you don’t want to eat them all at once, they are easily stored in the freezer, ready to take out and enjoy at another time. Simply allow the muffins to cool completely on a wire track, before transferring them to a container suitable for the freezer. They will keep in the freezer for up to 3 months.

Pin the recipe

Chocolate pumpkin muffins pinterest image

Additional recipe suggestions

If you enjoyed this recipe then try some of my Autumn inspired bakes, full of seasonal fruits and spices.

For all my favourite cake recipes have a look at this Best Cake Recipes post, where you will find some great recipes along with some useful hints and tips.

Chocolate & Pumpkin Muffins

Chocolate and pumpkin muffins are a deliciously simple bake, and the streusel topping adds crunch. Enjoy them any time with your favourite hot drink.
5 from 8 votes
Print Pin Save
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 portions
Calories: 318kcal


  • 12 hole muffin baking tray



  • 175 ml coffee (made with 1 heaped tsp espresso powder & boiling water)
  • 125 g plain flour
  • 75 g wholewheat flour
  • 50 g cocoa powder
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • tsp ground cinnamon
  • ¼ tsp mixed spice
  • 200 g pumpkin puree
  • 175 ml vegetable oil
  • 50 g light brown sugar
  • 200 g caster sugar
  • 2 large eggs
  • ½ tsp vanilla extract

Streusel Topping

  • 40 g light brown sugar
  • 20 g plain flour
  • ½ tsp ground cinnamon
  • pinch salt
  • 10 g butter (cold)



  • Preheat the oven to 180°C/160°CFan. Line a 12 deep hole muffin tray with high sided muffin liners.
  • Make up the coffee using 1 heaped tsp espresso powder and 175ml water. Set aside and allow to cool.
  • In a medium bowl mix together the flours, cocoa powder, bicarbonate of soda, baking powder, salt, and spices. Set aside.
  • In a large bowl, whisk together the pumpkin puree and oil until well combined.
  • Add the sugars to the pumpkin mixture and whisk until combined.
  • Whisk the eggs, one at a time, into the pumpkin batter mix until combined. Then add the vanilla and the coffee and mix thoroughly.
  • Fold the dry ingredients into the wet ingredients, just until combined. Be careful not to over mix the batter. Pour the batter into the prepared muffin tin, filling the liners ¾ full.

Streusel Topping

  • In a small bowl, mix the sugar, flour, cinnamon and salt.
  • Next add the cubes of cold butter and rub through your fingers until it resembles fine breadcrumbs.
  • Top each unbaked muffin with the streusel topping.
  • Bake in the preheated oven 35-40 or until a skewer inserted comes out clean. Take the tray from the oven and remove the muffins from the tin and place on a wire rack to cool.


The Streusel Topping adds a nice crunch, but is completely optional. These muffins are just as delicious without it. 
Also, you can add some pumpkin seeds to the topping if you so choose.
Nutrition Facts
Chocolate & Pumpkin Muffins
Amount Per Serving
Calories 318 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 13g81%
Cholesterol 29mg10%
Sodium 219mg10%
Potassium 180mg5%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 25g28%
Protein 4g8%
Vitamin A 2654IU53%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking
Cuisine : American, British
Keyword : autumn baking, best chocolate muffin, chocolate muffin, easy chocolate muffin, Muffin, pumpkin
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Recipe Rating

Chloe Edges

Monday 12th of October 2020

Chocolate & pumpkin sounds like a delicious combo that I've not really considered before!


Tuesday 13th of October 2020

Thank you Chloe, very delicious indeed and the streusel topping makes a nice change. Lesley

Eb Gargano | Easy Peasy Foodie

Monday 12th of October 2020

Chocolate AND pumpkin? Where do I sign??? Eb :-)


Tuesday 13th of October 2020

Thank you Eb, delicious combination of flavours and very easy to bake. Lesley

Kat (The Baking Explorer)

Sunday 11th of October 2020

They look so yummy! I love pumpkin and chocolate together :)


Tuesday 13th of October 2020

Thank you Kat, me too, it's a great flavour pairing. Lesley

Jenny Walters

Sunday 11th of October 2020

What a cracking recipe and inspired as far as I am concerned. Chocolate and crumbly topping?!!! Oh yes indeedy. They look incredible. Thank you for sharing them with #CookBlogShare


Tuesday 13th of October 2020

Thank you Jenny, they are a very tasty bake and the steusel topping makes a nice change. Lesley


Thursday 8th of October 2020

You had me at struesel! These look absolutely fantastic and a perfect weekend bake.


Friday 9th of October 2020

Thank you Beth, they are such a delicious and simple bake. I prefer a struesel topping, as I'm not a huge fan of icing. Lesley