Pumpkin Muffins with Maple Crunch

10 Comments on Pumpkin Muffins with Maple Crunch

Pumpkin maple muffins

I always know autumn is on its way from the number of pumpkin recipes that start appearing in in my inbox. This year the reminder has been more necessary than most as you couldn’t tell the season from the weather we’ve been having. On Saturday night some friends and I ate after-dinner ice creams outside in the street as if it was summer and yesterday we went for a walk in short-sleeved tops and sunglasses. While I’m secretly hoping that this warmer weather will last a little longer, I’m also aware that colder climes around the corner are an inevitable part of living in England. And when that moment comes, there will be warming autumnal muffins.

Roasted squash

I baked these at my parents’s house where we’re living for the next few weeks while our flat gets refurbished. It’s always strange cooking in someone else’s space, getting to know their equipment and the lay of their kitchen cupboards but I’m happy to report that these muffins got a thumbs up from everyone. The batter is a simple, one bowl job with lots of good-for you ingredients – yoghurt, olive oil, maple syrup and spices plus the all -important purée. Mine was made with a sweet little squash that we picked up from the farmer’s market, but any kind of pumpkin or butternut will do. For instructions on how to make your own pumpkin purée, I love this video Yossy made on Steller (a beautiful new rival to Instagram which has stolen a lot of my spare time since I joined last week).

Pumpkin seeds

I’m not much of a baked goods breakfast-eater – I’d normally opt for oats, eggs or avocado toast – but if I was, these not-too-sweet muffins would be high on my list. The olive oil, squash and yoghurt keep them beautifully tender without being dense and the maple pumpkin seeds on top add a lovely crunch. For me they make the perfect mid-morning or afternoon snack, delicious on their own or spread with a bit of salty plain or peanut butter.

Pumpkin puree

I always recycle the seeds I scoop from inside a pumpkin, washing off any bits of flesh before patting them dry and toasting in the oven with a little bit of oil. If the seeds are enormous you can peel off the outer layer to reveal something that looks more like the ones you can buy in the shops, but if they’re little and crisped the whole seed is delicious with a lot less hassle. There’s something very satisfying about using the whole vegetable and if you have any leftover the toasted seeds make a lovely, crunchy snack.

Pumpkin maple muffin with pumpkin seed crumble

Pumpkin Muffins with Maple Crunch
 
Prep time
Cook time
Total time
 
A not-too-sweet muffin with warming winter spice and a crunchy pumpkin seed topping, perfect for breakfast or a tea time treat. Makes 6.
Author:
Recipe type: Baking
Serves: 6
Ingredients
Dry ingredients:
  • 150g self-raising wholemeal flour
  • 1 tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • a scraping of nutmeg
  • pinch salt
Wet ingredients:
  • 150g pumpkin or squash puree (from about ½ a small squash)
  • 50g olive oil
  • 4 tbsp maple syrup
  • 3 tbsp natural yoghurt
  • 1 large egg
  • 1 tsp vanilla extract
Topping:
  • 2 - 3 tbsp pumpkin seeds
  • 3 tsp maple syrup (plus more to glaze)
  • 2 tsp olive oil
Instructions
  1. Preheat the oven to 200 degrees C/Gas Mark 6. Line a 6-hole muffin tin with paper cases (or leave as is if using a silicone tray)
  2. In a small bowl, whisk together the flour, bicarbonate of soda, spices and salt.
  3. In a separate bowl, whisk together the pumpkin puree, oil, syrup, yoghurt, egg and vanilla extract.
  4. Fold the dry ingredients into the wet until just combined, then divide between the muffin tin holes. Stir together all the topping ingredients, then sprinkle over the batter.
  5. Bake 20 - 23 minutes until risen and firm on the top and a skewer inserted in the middle comes out clean. Brush the tops with a little extra maple syrup, then leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Looking for more pumpkin recipes? Try these Maple Pumpkin Pies with Salty Sweet Pumpkin Seeds.

 

10 RESPONSES TO Pumpkin Muffins with Maple Crunch

  1. Franziska -

    These look absolutely wonderful! Love the idea of a less-sweet pumpkin muffin.

  2. These muffins sound so delicious! I love the idea of using crunchy pumpkin seeds to contrast with the tender muffin.

  3. I, instead – being Italian – am very much of a baked good breakfast eater, and these would make me very happy! I don’t have a huge sweet tooth, but soft, sweet yet wholesome goodies like these muffins are right up my alley! x

    • thelittleloaf -

      Yes, sweet treats only for breakfast in Italy – I always find myself wanting to save the cakes for later in the day! x

  4. These look terrific, I must be the only person in the world who has never used pumpkin in baked goods, it must be time to give it a go 🙂

    • thelittleloaf -

      You must, it’s such a wonderful baking ingredient x

  5. Looks like interesting muffins.I have to try make them some day 🙂

  6. Pingback: 20 Halloween Bakes | Foodies 100

  7. Pingback: The Best Collection of Pumpkin Recipes Ever! | Foodies 100

Leave a Reply

Your email address will not be published. Required fields are marked *

Basic HTML is allowed. Your email address will not be published.

Rate this recipe: