Community Recipe: Pumpkin Spice Latte Muffins With Pecan Streusel And Salted Caramel

PUMPKIN SPICE LATTE MUFFINS WITH PECAN STREUSEL AND SALTED CARAMEL

This Community Recipe was uploaded by the user wizmikal.

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Jumping on the pumpkin bandwagon because Halloween is fast approaching... and I LOVE Halloween! Spiced pumpkin muffins spiked with coffee and topped with a pecan crumble and drizzled with salted caramel. Yum? Yum.

Ingredients

  • 2 tbsp salted butter (caramel)
  • 100 ml natural yoghurt (muffins)
  • ¼ tsp ground clove (muffins)
  • 1 splash milk (muffins)
  • 25 g light brown sugar (streusel)
  • 100 g pecans, roughly chopped (streusel)
  • 3 heaped tsp milled seeds, optional (muffins)
  • 1 tsp ground cinnamon (muffins)
  • 2 tbsp instant coffee (muffins)
  • 1 tsp vanilla extract (muffins)
  • 8 tbsp water (caramel)
  • 7 tbsp granulated sugar (caramel)
  • 130 g plain flour (streusel)
  • 60 g caster sugar (streusel)
  • ½ tsp ground ginger (muffins)
  • 2 large eggs (muffins)
  • 120 ml olive oil (muffins)
  • ½ tsp salt (muffins)
  • 1 tsp bicarbonate of soda (muffins)
  • salt to taste
  • 1 pinch ground cinnamon (streusel)
  • 85 g butter, cold and cubed (streusel)
  • 150 g light brown sugar (muffins)
  • 8 tbsp double cream (caramel)
  • 275 g plain flour (muffins)
  • 260 g pumpkin purée (muffins)
  • ¼ tsp ground nutmeg (muffins)
Make the streusel

Step 1

Make The Streusel

Place the flour, sugar, cinnamon and pecans in a bowl. Rub the cold butter into the dry ingredients to form a coarse breadcrumb texture. Leave to cool in the fridge whilst making the muffins.

Mix the dry ingredients

Step 2

Mix The Dry Ingredients

In a large bowl, mix the flour, sugar, salt, bicarb, seeds (optional) and spices.

Mix the wet ingredients

Step 3

Mix The Wet Ingredients

In another bowl, mix the eggs, oil and vanilla extract. In a small dish, dissolve the coffee with a splash of milk and add to the egg mixture.

Pumpkin yo!

Step 4

Pumpkin Yo!

Add the pumpkin purée to the wet ingredients and fold through till well mixed and you get an even colour.

Combine everything!

Step 5

Combine Everything!

Gradually add the wet ingredients to the dry and mix thoroughly. Stir in the natural yoghurt too.

Bake!

Step 6

Bake!

Scoop the mixture into a greased muffin tray so each is 3/4 full. Sprinkle some of the chilled pecan streusel on top. Bake at 180C for 15-20 minutes (depending on the size of the muffins) till the streusel is golden and a skewer comes out clean when inserted into the cake.

Make the salted caramel

Step 7

Make The Salted Caramel

To make the caramel, place the sugar and water in a heavy bottomed saucepan and heat till the sugar dissolves. Continue to heat, swirling the mixture (not stirring!) until it turns a golden brown colour. Add the cream and butter (take care as it may attack you) and swirl the pan to mix. Continue to heat for about 5 minutes so it thickens, then remove from the heat.

Drizzle and serve

Step 8

Drizzle And Serve

With the hot caramel, immediately drizzle over the muffins and leave to set. Or you could eave to cool slightly, spoon into a piping bag and pipe over the muffins. Best when warm and oozy ;)

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