Flavorful, fluffy, fondant…these pumpkins muffins are a keeper!
You know it, these days are all about Fall recipes and I think above everything else: Pumpkin recipes. Well, I won’t blame anyone, myself I want to make /bake/create, everything I plan to do while Fall is here!
That’s why I really hope this recipe has something different for you, I would be so glad to bring a new idea to anyone to work with these wonderful pumpkins. Right now, I am eating a mini (not that mini!) pumpkin cake for one that I create earlier for myself…so good.
What Is The Originality In These Muffins
You can easily make it vegan
Mmmh…yes. Capitals for BISCOFF CENTER 🙂
This is the main particularity for these muffins. You may have often seen cookie butter/hazelnut spread etc. center, and when you try it yourself you ended up with a kind of hard ball of chocolate.
To create a really runny center you have to do two things:
Freeze balls of spread
Work with it last minute
Runny spread center is a real game changer, trust me. You know it’s like a beautiful outfit but something is missing: the perfect jewellery or bag or coat… I think it’s the same with some kind of baked goods. They are really tasty and beautiful and all, but why not turn something pretty to something gorgeous? Sometimes you too may want not to be the ‘mainstream gal/guy’ but the person everyone is looking at. No? Sometimes?
Anyway, these muffins are really easy to do, and, as they are simple for the base, the Biscoff center and the little crumble top are perfect to pair with.
If you are not that familiar with making muffins, go check my post about Tips when making muffins. Some cool advice there 😉
Go grab your pumpkin purée, and let’s bake and bite!
Rich but light, tasteful and full of Fall spices, this muffin hides a powerful secret in his center...
- 50 g all-purpose flour 1/3 cup + 1 tbsp
- 50 g almond flour 1 cup
- 1 tsp baking powder
- 1/4 tsp cinnamon -optionnal-
- 3 eggs
- 100 g light brown sugar 1/2 cup
- 100 g pumpkin purée 3.5 ounces
- 9 1/2 teaspoon Biscoff spread -or cookie butter- frozen
- 1 tsp oats
- 1 tsp brown sugar
- 1 tsp room temperature butter
For the Biscoff centers:
With a teaspoon, take drops of Biscoff spread from your jar and place them in a small container and put in the freezer for 30 minutes.
For the muffins:
Preheat your oven at 400°F (200°C) first, and prepare 9 muffins liners in a muffin pan.
With a rubber spatula or a wooden spoon in a medium bowl, mix the flour, almond flour, baking powder and cinnamon. Set aside.
In another bowl, whisk the eggs, brown sugar and pumpkin purée until well combined.
Fold the dry ingredients in the wet ingredients, and mix everything together with your rubber spatula or wooden spoon. DO NOT OVERMIX the batter. 10 to 15 seconds are enough to combine the two preparations.
With an ice-cream scoop, fill the liners with the batter; place a Biscoff drop in each muffin. Try to place it in the middle of each muffin batter.
Combine oats, brown sugar and butter with your fingers until it ressembles fine crumbs, then sprinkle on each muffin.
Bake for 5 minutes.
Lower your oven temperature to 350°F (180°C) and bake for a further 15 minutes.
When the muffins are done, turn off the oven and let sit for 1 minute. Take the muffins off of the oven and let cool before enjoying.