Pumpkin Muffins with Maple Crunch
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 6
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.
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
  • 2 - 3 tbsp pumpkin seeds
  • 3 tsp maple syrup (plus more to glaze)
  • 2 tsp olive oil
  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.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2014/10/20/pumpkin-muffins-maple-crunch/