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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
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Prep: 20 minutes
Cook: 28 minutes
Total: 48 minutes
Servings: 6

Equipment

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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