Name: Cinnamon spiced pumpkin muffins with walnut crumble
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: serving
Cuisine: Bake
Ingredients: 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; 60 g walnuts chopped; 3 pumpkin seeds; 1/2 tsp cinnamon ground; 2 brown sugar

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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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