Biscoff Streusel Pumpkin Muffins

These Biscoff Streusel Pumpkin Muffins are the ultimate Autumn treat, combining the cosy flavours of pumpkin and cinnamon with the irresistible taste of Biscoff! Soft and moist, each muffin is filled with Biscoff spread and topped with a Biscoff biscuit streusel. They offer the perfect balance of sweet, spiced, crunchy, gooey, buttery, Biscoff goodness in every bite!

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Ingredients to make Biscoff Streusel Pumpkin Muffins

This recipe uses the ‘blending’ method’ to make extra soft, fluffy, and moist muffins. This consists of making two mixtures, one with the dry ingredients and one with the wet, then blending the two together. To make these Biscoff Streusel Pumpkin Muffins you will need:

• Self raising flour: Binds the mixture together and helps the muffins rise. If using plain all-purpose flour, add 2 more teaspoons of baking powder.
• Brown sugar: Sweetens the mixture with a caramel-like flavour.
• Baking powder: Helps the muffins rise extra tall.
• Ground cinnamon: Adds a lovely warming, cosy and comforting spice.
• Vegetable oil: Gives the muffins a soft, moist and tender crumb.
• Eggs: Adds richness and fluffiness to the muffins. This recipe uses two medium-sized, room-temperature eggs. Or you can sub for 1.5 large eggs if needed.
• Milk: Makes the muffins extra moist and rich in flavour.
• Canned pumpkin puree: Adds a buttery, subtly sweet and mellow pumpkin flavour.
• Biscoff Spread: The cookie-butter flavour of Biscoff pairs beautifully with these pumpkin muffins. Biscoff spread is spooned into the middle of the mixture and melts into a gooey filling during baking.
• For the Biscoff streusel: Plain flour, brown sugar and butter are combined to create the streusel mixture. Then crushed Biscoff biscuits are stirred through for added crunch.

Three Tips for Extra Tall Biscoff Pumpkn Muffins

1. Fill the muffin liners almost to the top: packing in more mixture will give that overflowed domed-top finish.
2. Let the mixture rest for 20 minutes before baking: during this time the flour soaks up extra moisture and creates a thicker batter, resulting in more structure and a taller rise.
3. Blast at high heat then lower the temperature: the high heat will kickstart the raising agent more quickly and give the muffins a boost to rise tall. The temperature is then lowered for the remaining baking time to not dry the muffins out.

Which Muffin Tin Should I Use?

There are two baking tins that I’d recommend for this recipe, depending on the muffin size you’d like to bake:

• For large bakery-style muffins, use this 6-cup jumbo muffin tin.
• For smaller muffins, use this 12-cup muffin tin. Keep all the ingredients the same but reduce the baking time after lowering the temperature to 15-20 minutes.

How to Make Your Own Muffin Liners

Out of muffin liners? No problem! You can easily make your own using baking paper or greaseproof paper. Simply cut out squares that are larger than the holes and use a ramekin or jar to press them into shape. It’s that easy! You can use either white baking paper or brown baking paper for a true bakery-style look like the photo below.

Biscoff Streusel Pumpkin Muffins

These Biscoff Streusel Pumpkin Muffins are the ultimate Autumn treat, combining the cosy flavours of pumpkin and cinnamon with the irresistible taste of Biscoff! Soft and moist, each muffin is filled with Biscoff spread and topped with a Biscoff biscuit streusel. They offer the perfect balance of sweet, spiced, crunchy, gooey, buttery, Biscoff goodness in every bite!

5 from 2 votes

Print Pin Rate

Prep: 20 minutes minutes

Cook: 28 minutes minutes

Total: 48 minutes minutes

Servings: 6

Equipment

• 6-cup jumbo muffin tin

Ingredients

For the pumpkin muffins:

• 300 grams Self raising flour
• 200 grams Brown sugar
• 1 teaspoon Baking powder
• 2 teaspoons Ground cinnamon
• 150 grams Vegetable oil
• 2 medium Eggs room temperature
• 100 millilitres Milk
• 150 grams Canned pumpkin puree
• 6 teaspoons Biscoff Spread

For the biscoff streusel:

• 25 grams Brown sugar
• 25 grams Plain flour
• 25 grams Butter room temperature
• 40 grams Biscoff biscuits crushed

Metric – US Customary

Instructions

Start by making the pumpkin muffins:

• Preheat the oven to 220°C fan/240°C conventional. Line a 6-cup jumbo muffin tin (or 12-cup baking tin) with liners.
• In a large bowl, whisk the flour, sugar, baking powder and cinnamon together to combine. Set aside.
  300 grams Self raising flour, 200 grams Brown sugar, 1 teaspoon Baking powder, 2 teaspoons Ground cinnamon
• In a separate bowl, whisk the oil, eggs, milk and pumpkin puree together.
  150 grams Vegetable oil, 2 medium Eggs, 100 millilitres Milk, 150 grams Canned pumpkin puree
• Pour the wet ingredients into the dry and gently fold until the mixture is just combined. Be extra careful not to overmix at this stage, a lumpy mixture with lots of air bubbles is what you're looking for.
  
• Fill the muffin liners half way with the mixture. Add a heaped teaspoon of Biscoff spread into the middle of each and spoon the remaining mixture on top. Set aside for now.
  6 teaspoons Biscoff Spread
  

Meanwhile make the Biscoff streusel:

• Stir the brown sugar and flour together in a bowl.
  25 grams Brown sugar, 25 grams Plain flour
• Add the butter and use your fingertips to rub it into the dry ingredients until it looks like wet chunky sand. Stir in the crushed Biscoff biscuits.
  25 grams Butter, 40 grams Biscoff biscuits
  
• Scatter the streusel mixture on top of the muffins.
  

Bake the muffins:

• Bake for 8 minutes, then reduce the oven temperature to 180°C fan/200°C conventional and bake for a further 20 minutes. The muffins should look golden brown, have risen tall and spring back when lightly pressed. If you're making 12 smaller muffins, bake for 8 minutes at the higher temperature, then 15 minutes at the lower temperature.
  
• Leave to cool for 15-20 minutes then enjoy! These muffins are best enjoyed warm and fresh, or they can be stored in a sealed container for up to 2-3 days.

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