Pumpkin again ! Today's recipe comes from Jan Siegrist 'Muffin sampler'. Those muffins are spongy, spicy, crunchy thanks to nut content with very nice nutty, sweet topping.
Ingredients for 18 muffins:
- 320g flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 30g chopped pecans
- 2 eggs
- 1 tsp vanilla extract
- 285g pumpkin pure
- 70g canola oil
- 70g milk
- 40g dark Muscovado sugar
- 3 tbsp oats
- 2 tbsp flour
- 2 tbsp dark Muscovado sugar
- 3 tbsp chopped pecans
- 1 tsp cinnamon
- 3 tbsp butter
Place all dry topping ingredients in a bowl and stir them well. Then cut in the butter and mix with you fingers until crumbly. Set aside.
Preheat the oven to 200C. Line muffin tin with paper cases.
In a big bowl combine the flour, baking powder, baking soda, cinnamon, allspice and nuts.
In a separate bowl mix the eggs, vanilla, pumpkin, oil, milk, sugar. Pour the mixture into dry ingredients. Stir until just moist.
Fill the muffin cases about 2/3 full with the batter. Sprinkle the topping over the batter in each cup.
Bake in preheated oven for 20 - 25 minutes. Cool on wire rack.
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