Afternoon lovelies, it’s Friday hooray!
Did any of you go out on the razzle dazzle last night to celebrate Halloween?
And did any of you invest in a selection of pumpkins?! The reason I ask is because if you did then you’re half way to being able to replicate Emelia from the Hackney Pantry’s delicious recipe for Spiced Pumpkin Crumble Muffins.
Wouldn’t this make an original and seasonal alternative to W-day cupcakes? I’d love to see someone give it a go.
Oh and I want one of these for myself. NOW.
Emelia Fellows: Autumn is well and truly under-way now, and along with that comes two of my favourite holidays – Halloween and bonfire night. Its a close call between the two but I think bonfire night might just tip the balance on the scale as my personal favourite. I can’t resist the opportunity to get all wrapped up and huddle outside around a bonfire in the cold oohing and ahhing at the fireworks. With a mug of something warm (and preferably alcoholic) and the promise of something warming and yummy when you get back in doors I am a very happy pumpkin indeed.
These pumpkin muffins are perfect either just out of the oven, steaming and warm when you’ve just got indoors and can still see the air from your breath. Or wrap them up, while still slightly warm, and take them out with you to watch the fireworks, with a Thermos flask full of hot and spicy mulled cider. Perfect!
When working up this recipe I originally thought about using pumpkin puree but couldn’t find any in the shops near me (it’s not that easy to find in the UK!). I considered making my own, but who am I kidding, I just don’t have the time! It turns out that the chunks of pumpkin might just taste better than the puree!
You might think it strange to roast the pumpkin with salt and pepper here but trust me it works! The slightly savoury flavour is perfect with the brown sugar and spices. If I were you, I’d roast more pumpkin than you need and use the rest in a salad, or throw into a coconut curry, you might as well while the oven is on!
Spiced Pumpkin Crumble Muffins
100g light brown sugar
80g dark brown sugar
80ml sunflower oil
260g plain flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
200g cooked roasted pumpkin or squash (I used crown prince squash but any flavourful squash will work)
30g cold butter, cubed
30 dark brown sugar
30g plain flour
1. Preheat the oven to 200˚C.
2. Allow about half a medium squash or pumpkin for this recipe (as noted above its a good idea to roast more than you need and use for another recipe). Peel the squash and chop into roughly 1/2 inch cubes. Season on a baking tray with salt and pepper and coat in olive oil. Roast in for around 20 minutes until cooked through and golden around the edges. Turn the oven down to 170˚C.
3. Make the crumble mixture first, measure all the ingredients into a bowl. Gently rub the butter into the mixture until you get large coarse breadcrumb texture. Put the crumble mixture in the fridge whilst you make the batter.
4. Whisk the eggs, sugars and oil together with an electric whisk or stand mixer until well combined and slightly increased in volume. Whisk in the yoghurt.
5. In a separate bowl mix together the flour, baking powder, and spices. Sieve into the bowl with the egg mixture and gently fold in until just combined.
6. Weigh our 200g of your cooked pumpkin, mash slightly with a fork and then fold into the cake mixture.
7. Line a 12 hole muffin tin with muffin cases and divide the mixture amongst the cases. Top each muffin with some of the crumble mixture and press down slightly. Bake for around 20-25 minutes until a skewer comes out clean when you test the cakes.
Recipe and Photography: Emelia Fellows at The Hackney Pantry
Are any of you going to give this one a try?!
I’m very tempted, the spiced pumpkin latte at Starbucks is my absolute favourite Auntumn beverage and I think one of these would be the perfect accompaniment.
Big Pumpkin Love