Pumpkin Muffins with Crumble
These pumpkin muffins with crumble are great for cold days, they are an excellent snack because they are super tasty. They are a temptation to go along with a tea or even a hot chocolate.
Portions: 12 muffins
Ingredients
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
Instructions
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.
Notes
You can make this recipe with carrot or apple puree or with the fruit or vegetable you prefer, as long as the consistency is adequate.
The crumble is wonderful and you can even try making it with oat flakes instead of flour.
They can even top with cream cheese to put on top, which is a temptation!