Streusel: – 40 g (1/4 cup)Flour - all-purpose – 40 g (1/3 cup) Almond meal – 1 tbsp Brown sugar – 1 pinch sea salt – 1/2 tsp Cinnamon ground – 40 g (1/4 cup) Butter Pumpkin muffins: – 120 ml (1/2 cup) Vegetable oil – 100 g (1/2 cup) Sugar – 50 g (1/4 cup) Brown sugar – 2 eggs – 2 tsp Vanilla extract – 60 ml (1/4 cup) Buttermilk – 250 g (1 cup) Pumpkin puree – 220 g (1 3/4 cup) Flour - All-purpose – 1 tsp. baking soda – 2 tsp Ground cinnamon – 1/2 tsp Pumpkin pie spice – 1/2 tsp salt
Mix all the ingredients in a bowl and form a ball of dough, then crumble coarsely and place in the fridge.
In a large bowl, whisk together the oil and 2 sugars until smooth.
Add the vanilla and eggs and mix again to incorporate.
Add the pumpkin puree and buttermilk and stir in.
Finish with the dry ingredients and mix gently with a spatula to obtain a homogeneous batter.
Pour the batter into a muffin pan prepared with paper liners, sprinkle with streusel and bake for around 25 minutes.
Add a vanilla maple syrup glaze or cream cheese frosting and enjoy these muffins at breakfast.
If you like the taste of pumpkin in sweet desserts, try my pumpkin streusel bread - it's incredibly moist and so delicious.