Pumpkin muffins

Those pumpkin muffins baked of wholewheat flour are very delicious. The cake itself was moist and dense with lovely cinnamon fragrance. The most tasty part was the crunchy crust made of cinnamon, sugar and almond flakes mixture. The idea for that recipe comes form this website. In comparison to the original recipe I have replaced plain flour with wholewheat one. Hoping this sweet treat will be a little bit healthier then regular pumpkin cake.

Ingredients for 6 muffins:

• 2 room temperature eggs
• 220g sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 200g grated fresh pumpkin
• 150g wholewheat flour

Preheat the oven to 200C. Line the muffin tin with paper cases. 

Grate the pumpkin into small shreds. Set aside.

Break the eggs and put them into electric mixer bowl. Add the sugar and beat until pale and creamy. In separate bowl mix together the flour, baking powder, soda, cinnamon and cloves. Gently fold the dry ingredients into egg mixture. And last but not least fold in the pumpkin shreds. Spoon the batter into prepared earlier muffin cases, half full. Set them aside and prepare the crust.

Ingredients for crust:

• 2 tbsp sugar
• 1/2 tsp cinnamon
• 1 and 1/2 tbsp flaked almonds

Place all ingredients into a small bowl and stir them together.

Sprinkle each muffin top with dry crust.

Place the muffin tin into preheated oven  for 20 - 30 minutes. Check with a skewer if baked in the middle. When the skewer comes out clean then it is the time to remove muffins from the oven. Cool them down and enjoy !