Pumpkin crumble muffins

The best pumpkin muffins of the season! Pumpkin crumble muffins are not only easy to make, but also absolutely delicious – delicate, beautifully orange, topped with plenty of crumble and finished with icing. I promise that after a few hours, all that will be left of these muffins is… sweet crumbs ;).

Which pumpkin do I use for baking? In Poland, a good variety for baking is Hokkaido pumpkin, known in the UK as Red Kuri squash. It has a delicate flavour, a floury texture and an intense orange colour. It is very versatile and can be used in many different ways in cooking.

Makes 12.

Ingredients for the crumble:

• 100 g plain flour
• 50 g caster sugar
• 50 g soft light brown sugar
• ½ tsp mixed spice
• 80 g butter, melted

Place all the ingredients in a bowl and mix together with a fork. Set aside.

Ingredients for the pumpkin muffins:

• 220 g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 tsp ground mixed spice
• a pinch of salt
• 120 ml rapeseed or sunflower oil
• 80 g caster sugar
• 90 g soft light brown sugar
• 340 g pumpkin purée
• 2 large eggs
• 60 ml milk

All the ingredients should be at room temperature.

Place the oil, both sugars, pumpkin purée, eggs and milk in a large bowl. Mix with a balloon whisk just until combined, no longer. Sift the plain flour and bicarbonate of soda directly into the pumpkin mixture. Add the cinnamon, mixed spice and salt. Mix again with a balloon whisk just until combined, no longer.

Line a 12-hole muffin tin with paper cases. Fill each case almost to the top with the batter. Sprinkle the reserved crumble over the top, gently pressing it down so that it stays on the batter.

Bake the pumpkin crumble muffins at 175°C for approximately 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack. You can drizzle them with icing.

Ingredients for the icing:

• 1 cup icing sugar
• 3 tbsp water

Combine the icing sugar and water and mix with the back of a spoon until smooth. If the icing is too thick, add more water. If it is too runny, add more icing sugar and mix again.

Enjoy!

Recipe source: Sally’s Baking Addiction