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chocolate pumpkin muffins with streusel topping

Chocolate pumpkin streusel muffins are a deliciously simple bake, and the streusel topping adds crunch. Enjoy them any time with your favourite hot drink.

Chocolate pumpkin streusel muffins are our latest pumpkin inspired bake. We both 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. We have paired pumpkin with chocolate in our 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.

Without a doubt Autumn is a favourite time for baking with us both. Autumn baking makes great use of seasonal fruits and vegetables, from pumpkin and apples to plums and berries. All of these fruits of course work beautifully with some added spice.

Recipe steps:

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.
Flour and cocoa powder sieved into a bowl.
Now add the dry ingredients to the wet ingredients and gently fold through. Do not overwork the 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.



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.


We 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:

We 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.

Or if making pumpkin and chocolate chip muffins, sprinkle a few extra chocolate chips on top which will melt into the muffin.

A chocolate pumpkin muffin sliced open on a bright salmon coloured plate and a knife to the front and more muffins and coffee to the back.

How to make your own pumpkin puree?

Canned pumpkin puree is not something we can easily buy in the shops and supermarkets where we live. Instead we have to order online and it 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. 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.

A bag with pumpkin puree and a set of weighing scales.
Puree the pumpkin and freeze and leftover puree for a later date. Remember to note the weight before popping in the freezer!

Why add coffee to the 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 long can I store muffins?

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

Can I freeze these 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 our Autumn inspired bakes, full of season fruits and spices.

For all our favourite cake recipes have a look at our 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 Text 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

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, 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