Rich but light, tasteful and full of Fall spices, this muffin hides a powerful secret in his center...
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.
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.