This is a last-minute creation when my niece came over and promptly wanted to make carrot cake. Now this child comes with a list of instructions, so we had to opt for whole wheat flour, but we drew the line at sugar, because brown and white sugars are very much our jam! We added some pumpkin spice seasoning, cinnamon and nutmeg for warmth, and the topping is chopped up pecans, some sugar and pinch of cinnamon for a nice little crunch on top!
These muffins rise very well and perfect for after school snack or breakfast on the go!
The Recipe
10 muffins
Ingredients
1 cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp pumpkin spice
½ tsp cinnamon
Pinch of nutmeg
½ cup vegetable oil
½ cup castor sugar
2 tbsp brown sugar
1 tsp vanilla extract
1 egg
Crunch topping:
Handful of chopped pecans or walnuts
A few spoons of brown sugar
Pinch of cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp pumpkin spice
½ tsp cinnamon
Pinch of nutmeg
½ cup vegetable oil
½ cup castor sugar
2 tbsp brown sugar
1 tsp vanilla extract
1 egg
Crunch topping:
Handful of chopped pecans or walnuts
A few spoons of brown sugar
Pinch of cinnamon
Instructions
Preheat the oven at 180C and line a muffin tin with muffin liners – approx. 8 – 10 depending upon the size of the muffin liner
In a small bowl stir the nuts, brown sugar and cinnamon together and set aside for the crunch topping
In a large bowl whisk together the oil and sugars well
Then add the egg and vanilla extract and whisk very well
Then fold in the spices, baking powder, baking soda, salt and flour and stir well, ensuring no dry pockets
Place 2 spoonfuls into each muffin liner
Sprinkle the crunch topping on top of each muffin
Bake for 25 minutes
Cool completely before serving
In a small bowl stir the nuts, brown sugar and cinnamon together and set aside for the crunch topping
In a large bowl whisk together the oil and sugars well
Then add the egg and vanilla extract and whisk very well
Then fold in the spices, baking powder, baking soda, salt and flour and stir well, ensuring no dry pockets
Place 2 spoonfuls into each muffin liner
Sprinkle the crunch topping on top of each muffin
Bake for 25 minutes
Cool completely before serving
