Moist Pumpkin Lotus Biscoff Muffins with Crunchy Crumble
Description
These delightful autumn-inspired muffins are incredibly tender and juicy, featuring a rich pumpkin base and a sweet Lotus Biscoff swirl. Topped with an irresistible crunchy crumble, they make for the perfect cozy snack. Enjoy these flavorful treats warm for the ultimate experience.
Ingredients
For the Muffins
- 2 large eggs
- 80 g white sugar
- 80 g light brown sugar
- 150 ml mild olive oil
- 350 g roasted pumpkin puree thick consistency
- 100 g plain Greek yogurt
- 50 ml milk
- 1 tsp vanilla extract
- 180 g pastry flour
- 70 g Lotus Biscoff cookie crumbs
- 10 g baking powder
- 4 g baking soda
- 8 tsp Lotus Biscoff spread
For the Crumble
- 40 g butter
- 50 g Lotus Biscoff cookie crumbs
- 50 g flour
- 15 g sugar
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 170ºC.
- In a bowl, mix all crumble ingredients together and rub with your fingers until a sandy texture forms. Set aside.
- In a separate bowl, beat the eggs with both sugars until the mixture is creamy.
- Add the oil and continue beating until fully incorporated.
- Add the pumpkin puree, yogurt, milk, and vanilla, mixing well.
- Fold in the flour, Lotus cookie crumbs, baking powder, and baking soda. Mix until just combined without overbeating.
- Fill muffin liners with the batter.
- Add 1 teaspoon of Lotus spread on top of each muffin.
- Distribute the reserved crumble over the Lotus spread on each muffin.
- Bake at 170ºC for 35 minutes using top and bottom heat without a fan.
- Let cool before serving.
Notes
- Use roasted pumpkin rather than boiled for better flavor and texture.
- Ensure the pumpkin puree is well-drained of excess water.
- Feel free to add a pinch of cinnamon or pumpkin spice to the batter for extra warmth.
- For an even richer flavor, drizzle melted Lotus spread and extra cookie crumbs on top after baking.