Lurpak Spiced Pumpkin Muffins

with a pecan nut crunch

12 servings

For the topping:

1/2 cup roughly chopped pecan nuts
1/2 cup firmly packed Demerara sugar
1 Tbsp flour
2 Tbsp Lurpak butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

For the muffins:

180g Lurpak butter, softened
230g cream cheese, softened
1 cup white sugar
1 cup Demerara sugar
2 large eggs
3 cups (450g) flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of sea salt
375g pumpkin purée*

*To obtain 375g cooked pumpkin puree: Toss 450g raw pumpkin with olive oil and salt. Roast on a rack placed on a baking sheet in the oven at 180˚C until soft. Puree while hot using a stick blender.

Preparation

Preheat the oven to 180˚C. Grease a 12-cup muffin tin using your stick of Lurpak butter.

Make the crunchy topping by combining the pecans, brown sugar, flour, melted butter, and spices; set aside.

To make the muffins, beat the butter and cream cheese in a stand mixer until creamy. Add both sugars, and beat until light and fluffy. Add the eggs, scraping down the sides of the bowl as needed so the mixture is well blended.

Whisk together the flour, spices, baking powder, bicarbonate of soda, and salt and add to the egg mixture along with the pumpkin puree. Mix briefly until just combined.

Spoon the batter into the prepared muffin tin, filling 3/4 full. Use an ice cream scoop for evenly sized muffins.

Sprinkle each muffin with the crunchy pecan topping.

Bake for 25 minutes or until a toothpick comes out clean.

Serve with a generous smear of Lurpak butter.

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