For the topping:
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1/2 cup roughly chopped pecan nuts
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1/2 cup firmly packed Demerara sugar
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1 Tbsp flour
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2 Tbsp Lurpak butter, melted
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp ground cloves
For the muffins:
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180g Lurpak butter, softened
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230g cream cheese, softened
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1 cup white sugar
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1 cup Demerara sugar
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2 large eggs
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3 cups (450g) flour
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp ground cloves
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1/2 tsp baking powder
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1/2 tsp bicarbonate of soda
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pinch of sea salt
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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.