John Myers
Pumpkin and Apple Crumble Muffins
The perfect pumpkin and apple crumble muffins recipe with a picture and simple step-by-step instructions.
Streusel:
- 200 g Sugar; I only used 150 g
- 1 tsp Baking soda
- 1 pinch Salt
- 2 tsp Pumpkin Spice: ginger, cinnamon, nutmeg, cloves
- 2 Pc. Eggs
- 250 g Pumpkin puree; corresponds to 2 baby glasses
- 125 ml Sunflower oil
- 250 g Apples, peeled and diced
- 3 heaped tbsp Flour
- 50 g Brown sugar
- 1 tsp Cinnamon
- 4 tsp Melted butter
- First, a brief introduction to the Pumpkin Spice mix: 4 teaspoons cinnamon, ground 2 teaspoons ginger, ground 1 teaspoon clove (s), ground 1 pinch nutmeg, ground Mix the ingredients together well and store in a glass. The spice can be used for all recipes in which you work with pumpkin puree.
- For the batter, whisk the eggs, oil and pumpkin puree in a bowl. Mix the dry ingredients in another bowl (flour, baking soda, salt, sugar, pumpkin spice). Stir the pumpkin mixture into the dry ingredients. Only briefly, so just long enough for the solid and liquid ingredients to mix. Small lumps of flour can still be seen. Finally fold in the finely diced apples.
- In a bowl, knead the ingredients for the crumble with your hands and grate into crumble. Spread the batter on muffin cups. Spread the sprinkles over it. Bake in the preheated oven at 175 degrees top / bottom heat on the middle rack for about 25 – 30 minutes until golden yellow.
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