Cinnamon spiced pumpkin muffins with walnut crumble

A wholesome breakfast muffin.
 
recipe, bake, muffins
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Recipe from: 28 September 2015
Preparation time: 15 min
Cooking time: 25 min
 
 

Ingredients

 
  • 120
    g
    wholemeal flour
  • 120
    g
    white spelt flour or all-purpose cake flour
  • 11/2
    tsp
    ground cinnamon
  • 1
    tsp
    mixed spice (all spice)
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    bicarbonate of soda
  • generous pinch of salt
  • 100
    g
    brown sugar
  • 60
    ml
    honey
  • 100
    ml
    coconut oil
  • 4
    Tbs
    buttermilk
  • 1/2
    cup
    pumpkin puree
  • NUT CRUMBLE:
  • 60
    g
    walnuts, roughly chopped
  • 3
    Tbs
    pumpkin seeds
  • 1/2
    tsp
    ground cinnamon
  • 2
    Tbs
    brown sugar
Servings: Change Serving
 
 

Method

 

Preheat the oven to 180º C.

Line a 12-hole muffin tin with paper cup liners. In a large bowl, sift together the flours, cinnamon, mixed spice, baking powder, bicarbonate of soda and salt. Add the brown sugar to the sifted flour and mix through. In a jug, whisk together the honey, coconut oil, eggs, buttermilk and pumpkin puree. Pour the wet ingredients into the flour and stir to just combine. Don’t over-mix or the muffins will be tough.

Spoon the batter into the lined tins. Combine the cinnamon and sugar together. Sprinkle the tops of each muffin with a 1/2 teaspoon cinnamon sugar. Lightly press the walnuts and pumpkin seeds into the tops of each muffin. Bake for about 20-25 minutes until golden and cooked through. Rest the muffins in the trays for 5 minutes before transferring to a wire rack to cool.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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