Light, fluffy and naturally sweetened pumpkin muffins with a sweet and salty oat and pecan streusel.
If you follow me on Instagram, you'll know that I am obsessed with all things pumpkin, so I couldn't get away with posting just one pumpkin recipe. These muffins are incredibly light, soft and fluffy, with warm Autumn spices like nutmeg, cloves, cinnamon and ginger running through them. Combined with the sweet and salty streusel topping, they are bound to leave your tastebuds singing.
Adapting the recipe
As always, these muffins can be adapted to suit your dietary needs.
1. If you don't require gluten-free, switch the gluten-free flour for wholewheat or plain flour (wholewheat is a healthier option), and the gluten-free rolled oats for regular rolled oats.
2. If you want to make them dairy-free, you can substitute the butter for coconut oil.
3. Maple syrup can be substituted for the same amount of agave syrup or honey.
Can't find pumpkin purée? Make it at home!
What you'll need:
1 pumpkin, rinsed and patted dry
Avocado or coconut oil for brushing
Method:
1. Preheat oven to 200°C and line a baking tray with parchment paper.
2. Slice your pumpkin in half and scoop out the seeds and any stringy flesh.
3. Cut each half into further halves and then lightly brush the insides with oil. Place onto the baking sheet, skin-side up, and bake for 45-50 minutes.
4. Once cooled, peel the skin off and add the remaining flesh to a food processor and blend until completely smooth.
5. Store remaining purée in the fridge for up to 10 days or freeze and consume within 2 months.
Sweet and Salty Pumpkin Streusel Muffins (GF)
Yields: 12
Prep time: 15 minutes Cooking time: 20 minutes
Total time: 35 minutes
INGREDIENTS
For the muffins
80g grass-fed butter, melted
280g pumpkin purée
2 eggs, room temperature
1/2 cup maple syrup
30g coconut sugar
1 tsp vanilla extract
1/4 cup oat milk or milk of choice
250g gluten-free plain flour (I recommend Dove's Farm)
1 tsp bicarbonate of soda
1/2 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of Himalayan salt
For the sweet and salty streusel
40g grass-fed butter, melted
100g gluten-free oats
40g coconut sugar
1 tsp salt
2 tsp maple syrup
1 tsp ground cinnamon
70g pecan nuts, finely chopped
METHOD
1. Preheat oven to 185 degrees C and lightly grease muffin tin(s).
2. In a large bowl, mix together the butter, pumpkin purée, eggs, maple syrup, coconut sugar, vanilla extract and oat milk.
3. Add in the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Stir until well combined but do not over-mix.
4. Scoop the batter into prepared muffin tins until they are 2/3 full. Set aside whilst you make the streusel.
5. In a bowl, add all the streusel ingredients together and mix until loose clusters form. Sprinkle streusel over the muffin batter, dividing equally across all 12 muffins.
6. Bake for 20 minutes or until the centre comes out clean. Allow to cool for 10 minutes before serving.
I hope you love this recipe!
Love,
Sasha
Love pumpkin? Try my Pumpkin Spiced Chocolate and Cream Cheese Banana Bread.
RECIPE NOTES
Storage: 3-4 days at room temperature or up to 5 days in the fridge.
Freezing: Up to 4 months. To defrost, heat in oven until gently warmed through.
For best results, stir with a wooden spoon rather than an electric whisk (this may make the muffins stiff).
