Pumpkin muffins with crumble
The transition from summer to fall always inspires me to break out the pumpkin puree and start my fall baking. Everyone needs a reliable pumpkin muffin recipe in their repertoire, and this one is hands-down my favorite! It’s an easy recipe to make with simple ingredients, perfect for a homemade fall treat.
Ingredients
Pumpkin muffins
- 70 gr butter
- 150 gr brown sugar
- vanilla
- 100 gr room T eggs (2 PCs)
- 48 gr vegetable oil
- 210 gr baked pumpkin puree
- 120 gr flour
- 1 tbsp spices (ginger + cinnamon + nutmeg)
- ½ tsp salt
- 1/2 tsp baking powder
- 1/2 tsp soda
- 80 gr chocolate drops
- 22 gr of sugar
- 20 gr flour
- 10 gr nut flour
Crumble
- 22 gr room T butter
Instructions
- Crumble
Mix everything for the sweet crumble topping with a mixer or a fork until you achieve a texture resembling wet sea sand. Set the mixture aside for now.
- Pumpkin puree
To make 210 grams of homemade puree, start with about 300 grams of raw pumpkin. You can either bake it in the oven for roughly 25 minutes or cut the raw pumpkin into pieces and boil them in water for 15-20 minutes, then drain. Mash it into a smooth puree using whatever method you find convenient. If you have ready-made thick pumpkin puree on hand, feel free to use that instead! Just ensure the consistency is nice and thick.
- Muffin dough
For the dough, combine the room-temperature butter with the sugar using a mixer. Add the eggs one by one, beating gradually as you go. Incorporate the baked pumpkin puree and vegetable oil into the egg mixture, then mix with a spatula until smooth. Sift the flour, baking powder, spices (ginger, cinnamon, nutmeg), soda, and salt together. Gently fold these dry ingredients into the wet mixture, add the chocolate drops, and mix with a spatula—just be careful not to overwork the batter.
- Baking
Pour the batter into molds and sprinkle them generously with the sweet crumble topping we prepared earlier. Bake these delicious muffins at 180 degrees for 28-30 minutes.
