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  • Sarah L Samuels

Pumpkin and Oat Muffins

This is another recipe using Pumpkin purée and I decided to make some delicious muffins with an oat and pumpkin seed topping.


They are delicious pumpkin muffins with sultanas and I have added some of my pumpkin spice mix. I have topped them with and oat and pumpkin seed crumble for a bit of crunch. The sultanas just add a bit of sweetness and a juicy texture.




These muffins are not overly sweet but are very tasty and a perfect autumnal bake.


To start preheat the oven to 180 degrees centigrade (160 Fan) then line a deep muffin tin with 12 tulip cases.



In the bowl of a stand mixer weigh the butter, light brown sugar and caster sugar.



Mix until it is light and fluffy.



While this is mixing prepare the topping by mixing all the ingredients together in a small bowl. Set aside for later.



Then add the eggs one at a time and mix.


Next add the pumpkin purée.


Finally add the flour, baking powder, pumpkin spice mix, sultanas and rolled oats.



Divide the mixture equally into the prepared cases.



Finally sprinkle over the oat topping.



Place in the oven and bake for 35 minutes or until a skewer comes out clean.






Pumpkin and Oat Muffins


Sarah's servings: 12

Sarah's skill: Easy

Baking time: 35 minutes



Ingredients:


250g Soft Unsalted Butter

100g Light Brown Sugar

100g Caster Sugar

4 Large Eggs

300g Pumpkin Purée

250g Self Raising Flour

1 tsp Baking Powder

100g Sultanas

75g Rolled Oats


Oat topping:

60g Rolled Oats

1/2 tsp Pumpkin Spice

30g Light Brown Sugar

30g Melted Unsalted Butter

25g Pumpkin Seeds


Method:

  1. Preheat the oven to 180 degrees centigrade (160 Fan).

  2. Line a muffin tin with 12 tulip cases.

  3. In the bowl of a stand mixer weigh the butter, light brown sugar and caster sugar.

  4. Mix until it is light and fluffy.

  5. While this is mixing prepare the topping by mixing all the ingredients together in a small bowl. Set aside for later.

  6. Then add the eggs one at a time and mix.

  7. Next add the pumpkin purée.

  8. Finally add the flour, baking powder, pumpkin spice, sultanas and rolled oats.

  9. Divide the mixture equally into the prepared cases and sprinkle over the oat topping.

  10. Place in the oven and bake for 35 minutes or until a skewer comes out clean.






Sarah’s extra slice.....


If you don’t have any pumpkin seeds you could leve them out or substitute with some nuts such as chopped hazelnuts or pecans.


The muffin tin I used was



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