Pumpkin Muffins with crumble
By Olga Babitskaya
Prep Time:
10m
Cook Time:
40m
Ingredients
Dry ingredients:
- 170 g of flour
- 40 g of cocoa powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 tablespoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 120 ml of vegetable oil
- 210 g of baked pumpkin puree
- Vanilla
- 1 large egg, room temperature
- 22 g of sugar
- 20 g of flour
- 10 g of nut flour
Wet ingredients:
- 200 grams of sugar
Crumble:
- 22 g of butter, room temperature
Instructions
- Start by preparing the crumble topping. Simply mix the designated crumble ingredients using a mixer or a fork until you achieve a texture that resembles wet sand. This recipe yields enough for approximately 9 muffins, so have your tins ready. The batter preparation is incredibly straightforward. Begin by mixing your dry ingredients together. Next, combine the butter with the 200 grams of sugar, the egg, and the baked pumpkin puree. Gently fold the dry mixture into the wet ingredients to form your pumpkin chocolate muffin batter. Divide the batter evenly into your muffin molds and sprinkle the prepared crumble over the top. Bake these homemade treats at 170 degrees Celsius for 40 minutes.
