RECIPE: Pumpkin and pecan muffins with streusel topping

 

Pumpkin season is upon us and this recipe from Sam is a fantastic way of packing goodness into a naughty but nice muffin.

 
 

INGREDIENTS

For the muffin:

  • 425g of pumpkin puree (700g of fresh pumpkin)

  • 300g plain flour

  • ½ tsp salt

  • ½ tsp baking powder

  • 1 tsp bicarb soda

  • ½ tsp ground clove

  • ½ tsp ground ginger

  • 1 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 170g unsalted butter (softened)

  • 330g caster sugar

  • 2 large eggs

  • 1tsp vanilla extract

For the topping:

  • 90g pecan nuts

  • 70g oats

  • 60g plain flour

  • 75g dark brown sugar

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • 2 tsp vanilla extract

  • 100g unsalted butter softened

 
 

METHOD.

  1. Preheat the oven to 180C (fan). Line 18 x muffin holes with paper cases or grease the tins

  2. If using fresh pumpkin to make pumpkin puree, scoop out the flesh and cut into wedges about 3cm thick, keeping the skin on. Place the pumpkin on a baking sheet and brush the pumpkin with vegetable oil. Roast for 30-40 minutes or until fork tender. Let the pumpkin cool slightly before scooping from the skin and pureeing in a blender. Set aside.

  3. In a medium bowl, whisk together the flour, salt, baking powder, bicarbonate soda, cloves, ginger, cinnamon, and nutmeg. Set aside.

  4. In a bowl of an electric mixer (or with a handheld mixer), beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating for a few minutes at medium speed until very light and fluffy. Add the vanilla extract and beat to combine. Add the cooled pumpkin puree and beat until combined, scraping down the sides of bowl, as necessary. Turn the speed down to low and mix in the flour mixture until just combined. Fill each muffin case 3/4 full.

  5. To make the streusel topping, combine all the topping ingredients and sprinkle evenly over muffins.

  6. Bake for 30 minutes or until an inserted skewer comes out clean. Let the muffins cool in the tin for five minutes, then transfer onto rack to cool completely.

 
Simon Houston