Pumpkin, apple and pear muffins, with granola crumble

Inspired by Tamar Shany


For the muffins... 

250g spelt flour

2 teaspoons baking powder

1 teaspoon cinnamon

Some freshly grated nutmeg

a pinch of salt

4 free-range eggs

150ml olive oil or sunflower oil

240g caster sugar

1 teaspoon of vanilla essence

240g peeled and grated pumpkin

200g peeled and grated apples

1 pear cut into cubes

100g pecan or walnuts

100g of dried cranberries

For the crumble...

50g unsalted butter

70g spelt flour

25g light muscavado

50g porridge oats

20g sunflower seeds

20g pumpkin seeds

20g flaked almonds

1 teaspoon of water

1 teaspoon of oil

3 teaspoons of maple syrup 


Make the crumble: Mix together the butter, flour, and sugar, rub together with your finger tips or you can use the food processor until you have a breadcrumb texture. This does not take long. Mix in the oats, seeds, almonds, water, oil and maple syrup. Set aside.

Preheat the oven to 170 C, if using the Aga, use the baking oven, with the shelf on the floor.

Sift the flour, baking powder and spices together. Whisk the eggs, sugar, oil and vanilla together, adding the grated pumpkin and apple and pear. Fold in the nuts and cranberries, followed by the flour mixture. Spoon into the prepared muffin cases and top with the granola mixture Bake for 20-35 minutes, until a skewer inserted in the middle comes out clean. Remove the muffins from the tins and cool on a wire rack.