Pumpkin Gingerbread Muffins
Serves: 10 muffins
  • 225 g flour
  • 1 teaspoon baking soda
  • 1 teaspoon gingerbread spice
  • 65 ml oil
  • 50 g sugar
  • 150 g brown sugar
  • 2 eggs
  • 280 g pumpkin puree
  • 60 g water
  • 60 g brown sugar
  • 30 g flour
  • 1 teaspoon gingerbread spice
  • 2 tablespoons butter, melted
  1. FOR THE MUFFINS: Start by preheating the oven to 180 degrees Celsius or 350 degrees Fahrenheit and preparing the muffin tin either by lining it with cupcake liners, or lightly spraying the form with cooking spray.
  2. Sift together the flour, baking soda, and gingerbread spice in a bowl. Set aside.
  3. In the mixing machine, combine the oil and sugars. Beat until combined.
  4. Add the pumpkin puree, egg and water.
  5. Finally, add the flour mixture, slowly, and mix just until the flour is mixed in.
  6. Fill into the muffin form with a piping bag.
  7. FOR THE STREUSEL: Mix together the brown sugar, flour, and gingerbread spice.
  8. Pour in the melted butter and combine lightly with your hands.
  9. Sprinkle over top the muffins.
  10. Bake for about 18-20 minutes, until a toothpick inserted comes out clean.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2014/12/pumpkin-gingerbread-muffins-2/