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Healthy Chocolate Chip Pumpkin Muffins with Streusel Topping

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Moist, tender pumpkin muffins packed with dark chocolate chips and topped with a buttery, crunchy streusel. Made with whole wheat flour and applesauce for a healthier twist that even pumpkin skeptics love.

Ingredients

Scale
  • 1 ½ cups whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup coconut sugar (or brown sugar)
  • ¼ cup maple syrup
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (100% pumpkin)
  • ¼ cup unsweetened applesauce
  • ¼ cup melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • ½ cup milk of choice (e.g., oat milk)
  • ¾ cup dark chocolate chips
  • ¼ cup all-purpose flour (for streusel)
  • ¼ cup rolled oats (for streusel)
  • 3 tablespoons coconut sugar (for streusel)
  • ½ teaspoon cinnamon (for streusel)
  • 3 tablespoons cold butter, cubed (or coconut oil for dairy-free)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make streusel: In a small bowl, combine ¼ cup flour, rolled oats, 3 tablespoons coconut sugar, and ½ teaspoon cinnamon. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces. Refrigerate while making batter.
  3. In a large bowl, whisk together whole wheat flour, ½ cup all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon.
  4. In a separate medium bowl, whisk together ½ cup coconut sugar, maple syrup, and eggs until smooth and slightly thickened (about 30 seconds). Add pumpkin puree, applesauce, melted coconut oil, vanilla, and milk. Whisk until fully combined.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Gently fold in dark chocolate chips, reserving a handful for topping.
  7. Divide batter evenly among 12 muffin cups, filling about three-quarters full. Sprinkle reserved chocolate chips on top.
  8. Remove streusel from fridge and sprinkle generously over each muffin. Press down lightly so it sticks.
  9. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Use room temperature ingredients to prevent coconut oil from solidifying. Measure flour correctly by spooning and leveling. For crunchy streusel, keep butter cold and refrigerate before baking. Muffins freeze well for up to 3 months.

Nutrition

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

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