This week’s guest blog is a recipe for Spiced Pumpkin Streusal Muffins from Pixie Hall Cakes
I cannot believe that another month has gone by! I’ve been buying jumpers and thick socks to prepare for the colder weather (I do a lot of standing outside in the winter at various farmers’ markets and events – warm clothes are essential!) and we’ve still got warm weather! I’ve spent October afternoons in short sleeves, walking the dog and evenings with friends in beer gardens. The weather is lovely but I’m still craving the cooler weather so I can snuggle up in my new clothes. I promise I’m not complaining…much.
Anyway, October to me means pumpkins! You see them everywhere around now with little plastic carving tools and are relegated to some scary faces and a spot in the garden with a glowing tea light inside. I’m sure you think pumpkins are just about good enough for soup but only if you chuck a load of onions, garlic and chilli in to make it taste of something. I’m afraid you’re going to have to trust me on this one.
Think of these muffins as something along the lines of a carrot cake, it’ll help you get past the whole “why are there vegetables in my dessert?” thing. Cinnamon, ginger and nutmeg give these muffins warmth, the oats in the streusel topping makes them heartier than a plain muffin and the pumpkin keeps them moist.
These are pretty quick to put together and are delicious warm or at room temperature. They keep well for a few days in an airtight container. If you came to my in store cupcake demonstrations a few weeks ago then you’ll already know my top tip: use an ice cream scoop to ensure you have even amounts of batter in each muffin case and you can be sure the cakes will bake evenly. If you don’t have a scoop, then just fill each case using a spoon and try to get them as even as possible.
There are a few ways to go about making the pumpkin puree. Cut your pumpkin in half and roast it at 180C for around 30-45 minutes until soft, scoop the flesh out and puree with a stick blender or food processor. You could peel and chop a pumpkin into small cubes, place in a large, microwaveable bowl, add a splash of water and cover in cling film. Microwave for 7-12 minutes until tender then puree as above. If you’re feeling really lazy, I have spotted cans of pureed pumpkins in the supermarket. The cans are a bit expensive but they would save a lot of time and are perfect for keeping on hand for recipe like this.
Spiced Pumpkin Streusel Muffins
For the topping:
3 tbsp softened butter
50g light brown sugar
4 tbsp plain flour
1 tsp cinnamon
3 tbsp oats
For the muffins:
115g softened butter
200g caster sugar
50g light brown sugar
310 grams of pumpkin puree
235g plain flour
1 tsp baking powder
½ tsp baking soda
1½ tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
Preheat the oven to 180C, line a 12 cup muffin pan with paper liners.
Place all the topping ingredients into a bowl and, using your hands, rub together until combined and clumping slightly. Set aside.
In a large bowl, cream the butter and sugars together until pale and fluffy. Whisk in the eggs, one at a time until well combined and then stir in the pumpkin and oil.
Add the flour, baking powder, baking soda, ginger, cinnamon and nutmeg into the bowl and stir gently until just combined.
Using an ice cream scoop (or a spoon), divide the batter between the muffin cases. Scatter the streusel topping evenly on top of each muffin and bake for 20-25 minutes until golden, risen and a toothpick in the centre comes out clean.
Allow to cool and store at room temperature in an airtight tin for up to 4 days.
Linds Hall runs Pixie Hall Cakes in Fakenham and can be found selling her delicious baking at Fakenham Farmers’ Market on the 4th Saturday of each month.
Tweet Linds @PixieHallCakes
Photographs by Keith Osborn Photography