Pumpkin Spiced Chocolate Crumble Muffins
Savour the warm flavours of Autumn with our Pumpkin Spiced Chocolate Crumble Muffins. Made with Islands' 75% Dark Chocolate Buttons and rich Cocoa Powder, these muffins blend seasonal spices with deep chocolate notes, topped with a buttery crumble for the perfect fall treat.
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310g plain flour
50g Islands Cocoa Powder
350g caster sugar
3 tsp baking powder
½ tsp baking soda
1 tsp salt
3 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
425g pumpkin puree
2 large eggs
177 ml sunflower oil
118 ml Milk
50g 75% Islands Dark Chocolate Buttons
Crumb Topping
90g plain flour
67g light brown sugar
1 tsp ground cinnamon
¼ tsp salt
57g melted butter
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In a mixing bowl combine the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir together and set aside.
In a second mixing bowl combine the pumpkin, eggs, vegetable oil, milk and chocolate buttons. Stir to combine.
Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick!
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC and make the crumb topping.
In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use your hands to squeeze the mixture together. Set the crumb aside until ready to use.
For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Take the topping and crumble it into fine crumbs over each muffin. Place one pan in the centre of the oven and bake for 7 minutes at 425ºF / 220ºC, turn the temperature down to 350ºF / 170ºC and bake for a further 17-23 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, leave to cool before enjoying!
