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
- Preheat the oven to 220C.
- 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.
- In a medium sized bowl, whisk together the egg, pumpkin puree, honey, cashew butter, coconut sugar and cashew milk.
- Fold the dry and the wet ingredients together until it has all combined.
- Spray your muffin pan with a non-stick spray and spoon the batter into the muffin moulds.
- 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.
- 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.
- 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.