Cinnamon spiced pumpkin muffins with walnut crumble

Bibby's Kitchen
Prep: 15 mins, Cooking: 25 mins

A wholesome breakfast muffin.

By Food24 September 28 2015
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Ingredients (16)

120 g flour — wholemeal
120 g spelt flour — or all-purpose flour
11/2 tsp cinnamon — ground
1 tsp mixed spice
1 tsp Robertson's baking powder
1/2 tsp Robertson's bicarbonate of soda
salt — to taste
100 g brown sugar
60 ml Goldcrest Pure Honey
100 ml coconut oil
4 LANCEWOOD® Buttermilk
1/2 cup pumpkin — puree
NUT CRUMBLE:
60 g walnuts — chopped
3 pumpkin seeds
1/2 tsp cinnamon — ground
2 brown sugar
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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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