Pumpkin & Cinnamon Muffins with Almond Streusel

Pumpkin & Cinnamon Muffins with Almond Streusel

Ingredients:

Makes 12

For the muffins:
250g plain flour
2 tsp baking powder
1 tsp ground cinnamon
95g light soft brown sugar
80ml buttermilk
2 medium eggs, lightly beaten
1 tsp vanilla extract
80g unsalted butter, melted
330g mashed pumpkin or butternut squash (roasted or steamed)- about 360g uncooked weight

For the streusel:
45g plain flour
60g toasted whole almonds, roughly chopped
15g unsalted butter, melted
3 tbsp light soft brown sugar

Method for the Streusel:

Combine all ingredients in small mixing bowl and mix to combine. Should be crumbly and uniform- if too dry add another tablespoon of butter.

Method for the Muffins:

Preheat the oven to 190°C. Line a 12 hole deep muffin pan with muffin paper cases.

Combine the flour, baking powder and cinnamon in a large bowl. Stir through the brown sugar.

Combine the buttermilk, eggs, vanilla extract and melted butter in another large mixing bowl. Add the dry ingredients and stir until just combined.

Stir through the mashed pumpkin.
Divide the mixture evenly between the muffin cases and top each with a small amount of streusel.

Bake for 20 minutes or until golden and a cocktail stick inserted into the centre comes out clean.

Remove the muffins and set aside to cool slightly before serving.