60 Min
DF
Pumpkin Spiced Muffin & Seed Crumble
This pumpkin spiced muffin has a lovely texture with buckwheat and rice flour topped with a tasty crunchy crumble.
This pumpkin spiced muffin has a lovely texture with buckwheat and rice flour topped with a tasty crunchy crumble.
Cook Time
60 Minutes
Serves
4
Directions
Muffin Instructions:
Step 1
Preheat oven to 325°F and prepare by greasing a muffin tin or loaf pan.
Step 2
In a medium size bowl, whisk together the dry ingredients and set them aside.
Step 3
In a stand mixer, using the whisk attachment, combine pumpkin purée with olive oil, sugar, and salt. Whip for 2 to 3 minutes until smooth and fully incorporated.
Step 4
Add eggs one at a time, mixing well each time. Add the flour mixture and mix for another minute. Pour into a greased muffin tins or a loaf pan.
Step 5
Top with seed crumble and bake at 325°F for 25 to 30 minutes or until a cake tester comes out clean. Increase time when baking in a loaf pan.
Seed Crumble Instructions:
Step 1
Combine seeds, oats, and spices in a bowl.
Step 2
Add the honey and oil and combine all until seed/oat mixture is completely coated.
Step 3
Crumble on top of muffin batter before baking.
Notes & Variations
- Bake in a loaf pan. Remove from the oven after baking, brush with honey and top with pumpkin seeds and a sugar sprinkle. Return to the oven for an additional 2 minutes minutes. Garnish with pomegranate seeds.
- Replace buckwheat with almond flour or flax meal.
- Substitute sesame seeds for chia seeds or flax seeds.
- To turn the crumble into a granola, spread the ingredients onto a pan and bake at 300°F for 8 to 10 minutes or until crisp. Store in an airtight jar.
Ingredients
Muffin Instructions:
Step 1
Preheat oven to 325°F and prepare by greasing a muffin tin or loaf pan.
Step 2
In a medium size bowl, whisk together the dry ingredients and set them aside.
Step 3
In a stand mixer, using the whisk attachment, combine pumpkin purée with olive oil, sugar, and salt. Whip for 2 to 3 minutes until smooth and fully incorporated.
Step 4
Add eggs one at a time, mixing well each time. Add the flour mixture and mix for another minute. Pour into a greased muffin tins or a loaf pan.
Step 5
Top with seed crumble and bake at 325°F for 25 to 30 minutes or until a cake tester comes out clean. Increase time when baking in a loaf pan.
Seed Crumble Instructions:
Step 1
Combine seeds, oats, and spices in a bowl.
Step 2
Add the honey and oil and combine all until seed/oat mixture is completely coated.
Step 3
Crumble on top of muffin batter before baking.
Notes & Variations
- Bake in a loaf pan. Remove from the oven after baking, brush with honey and top with pumpkin seeds and a sugar sprinkle. Return to the oven for an additional 2 minutes minutes. Garnish with pomegranate seeds.
- Replace buckwheat with almond flour or flax meal.
- Substitute sesame seeds for chia seeds or flax seeds.
- To turn the crumble into a granola, spread the ingredients onto a pan and bake at 300°F for 8 to 10 minutes or until crisp. Store in an airtight jar.
Tags:
60 Min
DF
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