Pumpkin Crumble Muffins

Apparently all our neighbours think we are weird because we had zero trick-or-treaters tonight. I could be offended.... or I could settle down to New Girl and eat my weight in cheap chocolate before you can say 'Douchebag Jar'. I mean look at these adorable eyeballs and freaky looking monsters chocolates. They are calling me.... And now I have muffins. So I'm pretty much set. I really should say a prayer to the pagan Halloween Gods that my metabolism doesn't slow down any time soon....

These muffins are not too sweet, but deliciously moist and mildly spicy. The crumble topping just adds a special crunch and a bit of sweetness to the top. If you like a bit more of a kick you can double the amount of cinnamon and ginger. I find the pumpkin can lack flavour so I always double up with this recipe. I got a can of Libby's Pumpkin Puree in Fallon and Byrne in Dublin but you can make your own with some good quality pumpkin flesh roasted and blitzed in the food processor.

From Cupcakes from the Primrose Bakery

240g soft light brown sugar
110g unsalted butter
2 eggs at room temperature
1/2 tsp cinnamon
1/2 tsp ginger ground
100g pumpkin puree
125g sifted self raising flour
120g plain flour sifted
125ml buttermilk

For the crumble topping (my own recipe) : This will make much too much but freezes well
110g plain four
20g porridge oats
4 tablespoons brown sugar
75g cold butter

Method:
1. Beat the sugar and butter together until lighter coloured, about 5 full minutes.
2. Add the eggs one at a time with a heaped tablespoon of flour. Repeat with the other egg. Mix in the pumpkin until well combined.
3. Combine the flours and spices. Add one third of the flour with one third of the buttermilk and beat until just combined. Repeat with the rest of the flour and buttermilk. Fill the cupcake cases.
4. For the crumble rub the butter into the flour until it resembles breadcrumbs. A food processor will make easy work of this. Add the sugar and oats and mix well.
4. Sprinkle the crumble topping on top. You will have plenty over, it freezes really well so you can save for a lovely apple crumble another day. Bake in muffin cases for 18-20 minutes at 180oC.