Pumpkin muffins, oat crumble
Does freeze? Yes
Ingredients · Servings 12 s
- 55 g (1/4 cup) cassonade
- 55 g (1/4 cup) unsalted butter, softened
- 50 g (1/2 cup) of quick-cooking rolled oats
- 40 g (1/4 cup) unbleached all-purpose flour
- 2.5 ml (1/2 tsp) ground cinnamon
- 225 g (1 1/2 cups) unbleached all-purpose flour
- 50 g (1/2 cup) of quick-cooking rolled oats
- 10 ml (2 tsp) of baking powder
- 5 ml (1 tsp) of baking soda
- 5 ml (1 tsp) ground cinnamon
- 1 ml (1/4 tsp) of salt
- 2 eggs
- 160 g (3/4 cup) cassonade
- 250 ml (1 cup) of homemade or store-bought unsweetened pumpkin puree
- 125 ml (1/2 cup) of vegetable oil
Method · 47 min
- In a bowl, mix all the ingredients together with your fingertips until the mixture is just moistened. Set aside.
- Place the rack in the center of the oven. Preheat the oven to 180°C (350°F). Line a 12-cavity muffin tin with silicone or paper baking cups.
- In a bowl, mix the flour, oatmeal, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, brown sugar, pumpkin puree, and oil. Using a wooden spoon, stir in the dry ingredients until just combined. Pour the batter into the prepared pan. Sprinkle the crumble topping over the batter.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool on a wire rack. The muffins will keep for 4 days in an airtight container at room temperature.
These pumpkin muffins, featured on the show "La cuisine d'Isabelle et Ricardo," perfectly celebrate the flavors of autumn. The recipe, based on rolled oats, relies on pumpkin puree to add moisture to the batter. An oat crumble topping is sprinkled over the batter before baking. Its golden, crispy texture offers a delightful contrast to the soft, moist muffins. Whether for breakfast, dessert, or a snack, they're sure to please children of all ages.
- Vegetarian
- Nut-free
- Sans lactose
