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Halloween Pumpkin Streusel Muffins

Streusel Muffins

Streusel Muffins are perfect treats for using the leftover pumpkin from Halloween. A delicious recipe from the Dairy Diary.

Halloween Pumpkin Streusel Muffins


Butter 150g (5oz)

Plain flour 300g (11oz)

Baking powder 2 tsp

Ground cinnamon 1 tsp

Caster sugar 110g (4oz)

Eggs 2 large, beaten

Milk 200ml (7fl oz)

Pumpkin 275g (10oz), peeled, deseeded and grated

Raisins 75g (3oz)

Self-raising flour 50g (2oz)

Demerara sugar 50g (2oz)



Preheat oven to 190°C/170°fan/Gas 5 and place 12 muffin cases in a muffin tin. Melt 110g (4oz) butter.


In a large mixing bowl sift plain flour, baking powder and cinnamon, then stir in caster sugar. Make a well in centre and pour in eggs, milk and melted butter. Stir until just combined, then fold in pumpkin and raisins. Spoon into muffin cases.


In a separate bowl rub remaining butter into self-raising flour then stir in demerara sugar. Sprinkle over batter in cases then bake for 30-40 minutes until risen and golden.


Leave in muffin tin for 5 minutes then cool on a wire rack. Serve warm or cold.

  1. Avatar
    • Robert Williams
    • 28/10/2018

    They look all year round tasty!!

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