Maple Pumpkin Muffins Recipe

Maple Pumpkin Muffins Recipe

The perfect autumnal treat. Maple, pumpkin and cinnamon come together in one soft muffin, finished with a crunchy crumble topping.

Makes 14 muffins.

Ingredients

• 225g plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 eggs
• 350g pumpkin purée
• 125ml sunflower oil
• 
  195g Pure Maple Syrup, Dark Robust
  
• For the crumble topping
• 30g plain flour
• 1 teaspoon ground cinnamon
• 18g unsalted butter, room temperature
• 18g demerara sugar

Instructions

1. Preheat the oven to 180C, 160C fan, Gas Mark 4.
   Line a 12 hole muffin tin, plus an additional two cases if needed.
2. Make the crumble topping first.
   Rub the flour, cinnamon and butter together with your fingertips until the mixture resembles fine breadcrumbs.
   Stir in the sugar until small clumps form.
3. In a large bowl, whisk together all the dry muffin ingredients.
4. In a separate bowl, beat the pumpkin purée and maple syrup with an electric mixer.
   Add the oil, then the eggs one at a time, mixing well between each addition.
   Gradually add the dry ingredients, reducing the mixer speed, until just combined.
5. Spoon the mixture into the prepared cases, filling each almost to the top.
   Sprinkle over the crumble topping.
   Bake for 20 to 25 minutes until risen, golden and a skewer inserted into the centre comes out clean.