Spiced Pumpkin Muffins with Salted Caramel Sauce

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Spiced Pumpkin Muffins with Salted Caramel Sauce

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Spiced Pumpkin Muffins with Salted Caramel Sauce. Soft and tender muffins topped with a crunchy pecan streusel topping, and finally, served with a generous drizzling of salted caramel sauce. The recipe calls for pumpkin purée which is really simple to make, all it takes it roasting your squash of choice until tender, then mashing or pulsing it in a food processor. I would also recommend making the salted caramel sauce ahead of time so that it’s not molten hot when you need it. Created by Mandy Mortimer. For the salted caramel sauce See the full recipe here

Ingredients

  • For the salted caramel sauce click link above
  • For the streusel topping:
  • 60g plain flour
  • 70g soft light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp mixed spice
  • 60g butter, softened
  • 100g pecan nuts, roughly chopped
  • For the muffins:
  • 220g plain flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground cinnamon
  • ¾ tsp ground ginger
  • ¾ ground nutmeg
  • ½ tsp all spice
  • ¼ tsp ground cloves
  • 225g pumpkin purée (see notes at the end of the recipe on how to make your own)
  • 2 eggs
  • 125ml light olive, sunflower or canola oil
  • 80ml water
  • 1 tsp vanilla extract
  • 250g granulated white or golden sugar

Instructions

  1. For the streusel, lightly whisk together dry ingredients in a bowl then add the softened butter and rub into dry ingredients with your fingertips. OR Combine all ingredients in a food processor and pulse until combined
  2. Tip: There should be no dry ingredients left. At this stage it doesn’t matter if there are large clumps and it should hold together like cookie dough when brought together
  3. Add the chopped pecan nuts and mix into the dough then roughly crumble the dough into a flat dish or on to a tray. Refrigerate until needed. For the muffins, preheat oven to 180°C (160°C Fan Assisted) / 350°F and line muffin tins with paper liners.
  4. Tip: You can get 15 larger cupcakes if you use tulip liners (like the ones in the photo), or 18 if you use regular muffin liners Sift together all dry ingredients expect for sugar and whisk to thoroughly mix.
  5. In a large bowl using an electric mixer or wooden spoon, thoroughly mix together the pumpkin purée with the remaining wet ingredients and sugar. Mix the dry ingredients into the pumpkin mixture and stir until just combined then divide batter equally between muffin cases.
  6. Remove streusel topping from the fridge and break up any large clumps, then scatter equally on top of the muffin batter.
  7. Bake for 22 – 25 minutes, or until a toothpick comes out clean. Leave to cool in the baking tin for about 5 minutes then remove muffins from tin and leave to cool on a wire rack.
  8. Drizzle with salted caramel sauce and enjoy!
  9. To make your own pumpkin purée, simply preheat oven to 200°C (180°C Fan Assisted) / 400°F then cut a butternut (or other squash) in half length-ways. Scoop out and discard the seeds.
  10. Lightly sprinkle with salt then wrap each butternut half loosely in tinfoil. Place on baking tray and bake for 40 – 50minsTip: They’re ready when you can easily pierce with a sharp knife Unwrap and leave to cool. Once cool, scoop flesh out with a spoon and discard skins.
  11. These muffins are best enjoyed on the day so that the streusel topping is still crunchy, but will keep for up to 3 days at room temperature in an airtight container.
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