Ingredients
Crumb topping
50 g ground hazelnuts
50 g plain flour
3 tbsp cane sugar
60 g butter
Muffins (makes 14)
1 ¾ cups flour (e.g. spelt flour)
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg and ginger each
1 cup Hokkaido pumpkin puree*
1/2 cup vegetable oil
3/4 cup cane sugar
3 eggs
Lauretta plum jam filling
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Preparation
- Rub all the crumb ingredients between your fingers to get the crumble. Put it in the fridge.
Mix flour, baking powder, bicarbonate of soda and all of the spices in one bowl. Mix pumpkin puree, sugar, oil and eggs in another bowl. Mix the dry and wet ingredients together.
Line the muffin tin with muffin cases. Place a tablespoon of muffin batter into each case, cover it with less than a spoonful of Lauretta plum jam filling. Then, add another tablespoon of batter on top.
Top with the crumble.
Bake at 180ºC for 20 minutes.
* To make puree you have to first bake pumpkin pieces in the oven at 180ºC for 20-30 minutes. Then, separate the baked pulp from the skins with a spoon and blend it.
