Today I’m bring a very tasty and great recipe for these cold days. Some pumpkin muffins with crumble that are really a blast.
There’s nothing better than some very sweet, fluffy, crumbly muffins. Yes, they’re super crunchy because the crumble is the king of this recipe!
Lately I’ve been obsessed with pumpkin recipes. I’ve always liked it, but I’ve never been much of a pumpkin buyer.
Let’s be honest, they’re huge, super hard to cut and peel and just looking at them, oh what a laziness!
But since I came to Denmark, I’ve been addicted to pumpkin and I’ve even discovered some tricks to make it easier to cut and peel. I tell you everything below.?
These pumpkin muffins with crumble are great for these cold days, they’re an excellent snack because they’re super tasty and not super caloric.
I love making a giant mug of cinnamon tea to go along with my crumble pumpkin muffins, or even a hot chocolate full of foam. Aii how wonderful!
Besides being super versatile, pumpkin is the food of winter! In other words, it’s a seasonal ingredient, full of nutrients and so it’s great to consume at this time.
How do you make these pumpkin muffins with crumble?
They are very simple and the best of all is that they do not require that many ingredients or material.
You can perfectly make them by hand, just like I did or in a mixer.
They become super fluffy and very wet thanks to the pumpkin puree.
And as I said before, they’re a taste explosion due to all the spices used (I use a lot of spices, I’m a spices addict! ahah)
For these crumbled pumpkin muffins you will need:
- Pumpkin puree
- Oat flour + for the crumble
- Brown sugar + for the crumble
- Cinnamon powder + for the crumble
- Ginger powder
- Nutmeg powder
- Coconut oil + for the crumble
- Baking powder
Are there tricks for this recipe? Yes! Keep reading:
The great trick is to cook the pumpkin and make a soft purée. I leave you two easy ways to do it:
- Make small holes in the pumpkin with the help of a fork or knife and put it in the microwave for a few minutes. The pumpkin will become softer and it will be easier to cut and remove the peel.
- Alternatively, cut the pumpkin in half and put it in a preheated oven at 200º until the pumpkin bakes completely. Then just let it cool a little and remove the peel.
For the pumpkin puree, my advice is that you cook it in the oven (regardless of the method you use to cut and peel the pumpkin), this way the puree becomes soft and without excess of water.
After baking the pumpkin, just mash it well until it becomes puree.
As for the spices, they combine perfectly with the pumpkin and intensify the taste of the muffins.
As for the crumble, the trick is that it doesn’t get too sweet but it gets really crispy and with the help of coconut oil, it gets more velvety and the flavor gets more intense.
Do you want to see the complete recipe? Scroll down and see all the steps of these Pumpkin Muffins with Crumble.
Pumpkin Muffins with Crumble
For the muffins
- 1 cup pumpkin puree
- 2 cups oatmeal flour
- ¾ cup brown sugar
- 2 tsp cinnamon powder
- 1 tsp ginger powder
- 1 tsp nutmeg powder
- A pinch of salt
- 4 tbsp coconut oil
- ½ cup milk
- 2 eggs
- 1 tsp baking powder
For the crumble
- ½ cup oatmeal flour
- ¼ cup brown sugar
- 2 tbsp coconut oil
- 1 tsp cinnamon powder
For the muffins
- Start by preheating the oven to 180º.
- In a large bowl, add pumpkin puree, cinnamon, ginger and nutmeg and mix well.
- Add the brown sugar and stir well.
- Add the milk and coconut oil and mix well until a homogeneous mixture is formed.
- Add the eggs one by one and mix well again.
- Sift the flour and baking powder, wrap in the mixture until the ingredients are well incorporated.
- Place in previously greased muffin moulds and set aside.
For the crumble
- Put all the ingredients together in a container and mix well until a sandy mixture is formed.
- Place over the muffin dough, pressing lightly so that they adhere.
- Bake for 20 to 25 minutes or until golden outside and baked inside (do the toothpick test).
- Remove from the oven and serve.