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Pumpkin Crumble Muffins
A breakfast muffin that is seasonal for fall. Call them copycat Starbuck Pumpkin Muffins if you must as they are filled with pumpkin puree, pecans and pumpkin spice but these are truly better.
If you haven’t been acquainted with the Pumpkin Muffin you are in for a treat. These muffins are so soft and spongy and last for so long. Once you see how easy the recipe is to make, you will be blown away.
They can be looked at as copycat Starbuck muffins as they not only look the part but also taste the part. They make for a delicious breakfast on the go situation but also work well as a dessert after a meal. I have made these muffins in less than an hour from start to finish using just a bowl and whisk.
If you don’t have a cupcake tin or muffin pan you can make this same recipe in a loaf tin or a round cake tin. The baking time will vary but you know the cake is baked once you insert a toothpick into the center and it comes out clean. I used baking paper to line my tin but you can use cupcake liners. The only draw back with cupcake liners is that they will yield smaller muffins. Hence you might have more than the recipe suggests, not like that is an issue.
The additional pecan crumble on the topping is not only a textural element but adds so much flavor as well. It is filled with oats, Demerara sugar, olive oil, flour and pecans making for a caramel flavored topping that is crunchy in every bite. You can leave it out and the muffins will be delicious on their own but this crumble doesn’t demand much from you and it is worth the effort.
In reference to the substitutes let us have a look at some:
Flour – I have used all purpose flour, you can use cake flour, self raising flour, or gluten free flour mix.
Egg – You can use 30gm yogurt per egg or a flaxseed egg (1 tbsp flaxseed powder in 2 tbsp water)
Sugar – I like using white and brown sugar to add flavor from both but you can use either or. For the crumble topping you must use a granulated sugar.
Oil – I made these muffins with vegetable oil, a neutral flavored one. But I have also made it with coconut oil which work well. The best is olive oil in my opinion. If you are feeling fancy you can use melted browned butter or regular melted butter.
Pumpkin puree – I using fresh pumpkin puree you can use canned, just drain out the excess liquid or give it a good stir before using. You can use squash puree or mashed sweet potato to make these muffins as well.
Pumpkin spice – Find my homemade pumpkin spice recipe blend here. Or you can use cinnamon powder and nutmeg powder as well.
Pecans – I used pecans here but these muffins work well with walnuts or almonds. Whatever nuts you do decide to use make sure to toast them a little before using, this will help bring out their flavor and wake them up.
Oats – I like using oats in my crumble topping to add texture and an element of flavor as well. You can use instant oats or flaked oats.
Baking – If you are making large muffins like the ones I have made they will take 24-26 mins to bake. If you are making them smaller like cupcakes, they might get done in 18-22mins. For an 8inch loaf tin the cake will bake for 32-35 mins while in a round 8inch cake tin it will take 35-38 mins to bake. You could bake this batter over a stove and/or steam the cake if you wish but avoid making a crumble topping in this case.
If you don’t have a tin that holds 12 muffins, bake them in batches. Once they are baked, They need to cool down a little before eating, I like to leave them in the tin for a few minutes and then transfer to a wire rack to complete cooling.
The muffins can be left at room temperature in air tight containers after it has cooled down. This will help keep them fresh and not dry out. If they won’t be consumed within 2 days, place them in the fridge in an air tight container or zip lock bag for up to 4 days. They freeze well, I would recommend freezing them for upto a month in a zip loc bag. Thaw at room temperature or warm in the microwave for 10-15 seconds before eating.
Now that we have covered the muffins in every as aspect, lets make some. Happy baking Ninjas!
Pumpkin Crumble Muffins
- Large mixing bowl
- Small mixing bowl
- Muffin Tray
- Baking paper
- Wire rack
- 1 1/2 cup Pumpkin puree
- 1/4 cup Oil
- 1 Large Banana
- 2 tbsp Milk
- 1/2 cup White sugar
- 1/4 cup Brown sugar
- 1 Egg
- 1 tsp Vanilla
- 2 cups Flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Pumpkin spice
- Pinch of salt
- 2 tbsp Oil
- 2 tbsp Oats
- 3 tbsp Flour
- 3 tbsp Demerara sugar
- 1/4 cup Pecans toasted and chopped
- Pinch of salt
- Preheat the oven to 180℃. Line your muffin tray with baking paper squares, it does have to be pretty as the batter will hold the paper down.
- In a large mixing bowl add the wet ingredients for the muffins and mix together until smooth. Add the dry ingredients for the muffins and mix again until you have a smooth batter. Don’t over mix
- Spoon the batter into the muffin cases. Be patient here and a little mess hurt no body.
- To make the crumble topping, mix all the ingredients in a bowl and sprinkle over the muffins evenly.
- Bake for 22-25 mins until they have risen, the top is dry to the touch, gold brown and a tooth pick inserted into the center comes out clean.
- Once baked, leave in the tin to cool for a few minutes before transferring the muffins out of the tray and onto a wire rack.
- Serve as it is or with some ice cream.
- Do not over mix the muffin batter. Once it is smooth just spoon the mixture into the tins.
- Check the write up above for eggless and gluten free substitute options.