Spiced Pumpkin Muffins

The ingredient list seems long, but trust me, it is worth it.

RECIPE NOTES: For little people, you can make these without the crumble topping and vanilla glaze. I steam cubed pumpkin or butternut until soft, then allow it to cool before using it in this recipe. I like using spelt flour, but you can use plain flour or a gluten-free flour blend instead. The spicing of these muffins is subtle, so feel free to increase it to your liking (or skip the different spices and use 1 tablespoon ground cinnamon instead). See the how-to video here: Alana Smith (@alanasmithsweetphotography) • Instagram photos and videos

Makes 12 standard size muffins

SPICED PUMPKIN MUFFIN BATTER

pumpkin (cooked and cooled), 500g (500ml or 2 cups)

eggs, 3

maple syrup, 150g (125ml or 1/2 cup)

butter (unsalted), 100g

oats (rolled/fine textured), 50g (125ml or 1/2 cup)

ground almonds/almond flour, 100g (250ml or 1 cup)

spelt flour (or plain/all-purpose flour), 150g (250ml or 1 cup)

bicarbonate of soda/baking soda, 5ml (1 teaspoon)

baking powder, 2.5ml (1/2 teaspoon)

ground cinnamon, 5ml (1 teaspoon)

ground mixed spice, 5ml (1 teaspoon)

ground ginger, 2.5ml (1/2 teaspoon)

OATY CINNAMON CRUMBLE TOPPING

butter (unsalted), 30g (2 tablespoons)

sugar (brown), 55g (60ml or 1/4 cup)

ground almonds/almond flour, 25g (60ml or 1/4 cup)

spelt flour (or plain/all-purpose flour), 20g (30ml or 2 tablespoons)

ground cinnamon, 2.5ml (1/2 teaspoon)

pumpkin seeds (pepitas), 35g (60ml or 1/4 cup)

oats (rolled or wholegrain), 25g (60ml or 1/4 cup)

fine salt, 1.25ml (1/4 teaspoon)

VANILLA GLAZE - OPTIONAL

icing sugar, about 80g (125ml or 1/2 cup)

milk, about 15ml (1 tablespoon)

vanilla (extract or paste), 5ml (1 teaspoon)

1. To start, preheat the oven to 200°C (180°C fan) and line a 12-hole standard size muffin tin with baking cups (or grease well with butter).

2. For the muffin batter, place the cooked and cooled pumpkin (500g/2 cups), eggs (3) and maple syrup (150g/½ cup) in a blender (or food processor fitted with a blade attachment).

3. Melt the unsalted butter (100g) then add it to the blender along with the fine oats (50g/½ cup). Blend for a minute or two until smooth.

4. Transfer to a large mixing bowl and add the remaining muffin batter ingredients (100g/1 cup ground almonds, 150g/1 cup spelt or plain flour, 5ml/1 teaspoon bicarbonate of soda/baking soda, 2.5ml/½ teaspoon baking powder, 5ml/1 teaspoon ground cinnamon, 5ml/1 teaspoon ground mixed spice, 2.5ml/½ teaspoon ground ginger).

5. Gently fold together until just combined and uniform (the batter is fairly stiff).

6. Divide the mixture among the baking cups (about 2/3 full).

7. For the crumble topping, if your unsalted butter (30g/2 tablespoons) is hard out of the fridge, soften it for a couple of seconds in a medium heat-proof bowl (short bursts in the microwave) until soft (but preferably not melted).

8. Add the remaining ingredients (55g/¼ cup brown sugar, 25g/¼ cup ground almonds, 20g/2 tablespoons spelt or plain flour, 2.5ml/½ teaspoon ground cinnamon, 35g/¼ cup pumpkin seeds, 25g/¼ cup oats, 1.25ml/¼ teaspoon fine salt) and mix together until clumpy.

9. Divide the crumble mixture among the baking cups, topping each muffin batter amount with about a tablespoon of the crumble mixture.

10. Bake the muffins for about 30 minutes (or until a skewer inserted into the middle comes out clean).

11. Remove from the oven and cool before glazing (if using).

12. For the vanilla glaze, mix together all the ingredients (80g/½ icing sugar, 15ml/1 tablespoon milk, 5ml/1 teaspoon vanilla extract or paste) you can adjust the consistency with more icing sugar or more milk) until you have a slow running mixture.

13. Drizzle each muffin with the glaze.

Store at room temperature for about a week or freeze in an airtight container for up to three months.