Makes 6 jumbo muffins
These wonderfully moist pumpkin and carrot muffins are packed with warming autumn spices and topped with a delicious golden oat and nut crumble. Perfect for breakfast, afternoon tea or an autumn treat, they are equally delicious served warm from the oven or finished with a generous swirl of vanilla cream cheese frosting and toasted nuts.
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FOR THE MUFFINS
300g plain flour
2 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
150ml sunflower oil
3 large eggs
1 tsp vanilla extract
1 tsp orange oil
275g soft light brown sugar
400g pumpkin purée
100g peeled and freshly grated carrot
Method
Preheat the oven to 170°C fan and line a jumbo muffin pan with 6 large muffin cases.
In a large bowl, measure the flour, bicarbonate of soda and spices. Stir together and set aside.
In a separate bowl, measure the sunflower oil, soft light brown sugar, eggs, vanilla extract and orange oil. Beat together with a hand balloon whisk until smooth and evenly combined.
Sieve the flour mixture into the wet ingredients and stir together until combined. Add the pumpkin purée and freshly grated carrot and gently fold through the mixture using a silicone spatula until evenly incorporated.
Spoon the mixture evenly between the 6 prepared muffin cases, filling each almost to the top.
FOR THE CRUMBLE TOPPING
25g plain flour
20g unsalted butter
15g granulated sugar
20g rolled oats
20g chopped almonds, hazelnuts, pecans or walnuts
1 tbsp runny honey
12 walnut halves, broken into smaller pieces
Method
Place the flour and butter in a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Add the granulated sugar, rolled oats and chopped nuts. Stir together, then add the runny honey and mix with a spoon until evenly combined.
Sprinkle the crumble generously and evenly over the top of each muffin and arrange the broken walnut halves on top.
Bake in the preheated oven for approximately 35 minutes until well risen and golden brown. A small clean knife inserted into the centre of a muffin should come out clean with no liquid cake batter.
Remove the muffins from the oven and carefully lift them out of the pan onto a wire cooling rack.
Leave to cool before decorating, or enjoy warm with their delicious crunchy crumble topping.
TOP TIP – Ready-made canned pumpkin purée works perfectly for this recipe. Use pure pumpkin purée rather than sweetened pumpkin pie filling. The pumpkin and freshly grated carrot help keep the muffins wonderfully moist, while the crumble adds a delicious contrast of texture.
FOR THE CREAM CHEESE FROSTING (OPTIONAL)
85g full-fat cream cheese
175g mascarpone
70g golden caster sugar
2 tsp vanilla extract
A large handful of chopped, toasted walnuts, hazelnuts or pecans to decorate.
Method
Place the cream cheese, mascarpone, golden caster sugar and vanilla extract in a large clean mixing bowl. Whisk together until smooth and creamy.
Fill a piping bag fitted with a large plain nozzle with the cream cheese frosting and pipe a generous swirl onto the top of each cooled muffin.
Using the back of a spoon, make a shallow well in the centre of the frosting and decorate with a generous scattering of chopped, toasted nuts.
TOP TIP – For a beautifully smooth cream cheese frosting, avoid overwhipping. Stop mixing as soon as the ingredients are combined and the frosting holds its shape.
STORAGE
Store the muffins in an airtight container in the refrigerator for 3–5 days. Allow to come to room temperature before serving.
The unfrosted muffins are suitable for freezing. Wrap individually and freeze in an airtight container. Defrost thoroughly before decorating and serving.
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