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.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Tablespoon
- Muffin Tray
- Baking paper
- Wire rack
Ingredients
Muffins
- 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
Crumble
- 2 tbsp Oil
- 2 tbsp Oats
- 3 tbsp Flour
- 3 tbsp Demerara sugar
- 1/4 cup Pecans toasted and chopped
- Pinch of salt
Instructions
- 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.
Notes
- 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.