Healthy Pumpkin Sugar Crumb Muffins

untitled4

GAHHHHHH. Yes, they taste as good as they sound. Without a doubt this is my favorite creation to date. The muffins themselves are so moist and the crumb topping gives them a little added crunch. My mouth is watering now so I am going to go and make another batch. I really wish I could buy pumpkin all year.

I just want to mention that the crumb topping ingredients make a lot of crumb… I went a little crazy with the taste testing, so feel free to cut the ingredient measures in half.

 

Prep time: 15 minutes         Cook time: 20 minutes               Yields: 10 muffins

Ingredients you will need:

For the muffins:

  • 220g porridge oats
  • 200g pumpkin puree (blended cooked pumpkin)
  • 100g honey
  • 20g cashew butter
  • 40g coconut sugar
  • 60ml cashew milk
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp baking powder
  • Pinch of salt

For the crumb topping:

  • 50g porridge oats
  • 50g coconut sugar
  • 100g plain muesli (raisins removed) – you could just use oats again
  • 1 tsp mixed spice
  • 1/2 tsp vanilla essence
  • 1/2 tsp cashew butter
  • Splash or two of cashew milk

For the drizzle:

  • 30g blueberry alpro yoghurt
  • Splash of water
  • Sprinkle of coconut sugar

Method

  1. Preheat the oven to 220C.
  2. To make the muffins place the oats, baking powder, cinnamon, mixed spice and salt into a blender and blend until it has the consistency of flour.
  3. In a medium sized bowl, whisk together the egg, pumpkin puree, honey, cashew butter, coconut sugar and cashew milk.
  4. Fold the dry and the wet ingredients together until it has all combined.
  5. Spray your muffin pan with a non-stick spray and spoon the batter into the muffin moulds.
  6. To make the crumb topping blend the oats until it becomes a fine powder and then mix all of the ingredients together until gooey crumbs form. Place some on top of each muffin.
    untitled
  7. Place the tray into the oven and bake for 5 minutes at 220C and then reduce the oven temperature to 180C and cook for a further 15 minutes.
  8. To make the drizzle, (that isn’t a drizzle, it is completely unnecessary) mix the yoghurt with a splash of water. Drizzle this onto the muffins and then sprinkle with coconut sugar because why not. Feel free to leave out this stage, the muffins are great without it, I just wanted them to be purple.

untitled3

Enjoy, x


2 thoughts on “Healthy Pumpkin Sugar Crumb Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s