Ingredients: Muffins (for 8 large 🧁)

• 🥚2 M eggs
• 🍬80g white sugar
• 🍬80g light brown sugar
• 🫒150ml mild olive oil
• 🎃350g roasted, thick pumpkin purée
• 🍶100g plain Greek yogurt
• 🥛50ml milk
• 🥄1 tsp vanilla
• 🌾180g pastry flour
• 🍁70g Lotus biscuit crumbs
• 🍂10g baking powder
• 🫧4g baking soda
• 🤎Lotus spread

Ingredients: Lotus crumble

• 🧈40g butter
• 🍂50g Lotus biscuit crumbs
• 🌾50g flour
• 🍬15g sugar
• 🥄½ tsp vanilla

Elaboration

1. 🍂Preheat the oven to 170ºC (top and bottom heat, no fan).
2. 🥣In a bowl, mix all the crumble ingredients and rub with your fingers until you get a sandy texture. Set aside.
3. 🧁In another bowl, beat the eggs with both sugars until the mixture looks creamy.
4. 🫒Add the oil and keep beating until combined.
5. 🎃Add the pumpkin purée, yogurt, milk and vanilla. Mix well.
6. 🌾Add the flour, Lotus crumbs, baking powder and baking soda. Mix and beat until no lumps remain, without overmixing.

1. 🧁Fill tulip-style muffin cases (4.5 × 7cm) with the batter.

1. 🍁Add 1 tsp of Lotus spread on top of each muffin.

1. 🥣Sprinkle the reserved crumble over the Lotus spread on each muffin.

1. ♨️Bake at 170ºC for 35 minutes.

1. 💨Let cool, decorate as you like and enjoy!

Notes

• ✔️Use roasted pumpkin, not boiled: it has more flavor and better texture.
• ✔️Remove as much water as possible from the pumpkin purée.
• ✔️You can add a touch of cinnamon or pumpkin spice to the batter.
• ✔️If you want even more flavor 😋, after baking drizzle melted Lotus spread on top and add more Lotus crumbs!

A perfect recipe to enjoy autumn with all the flavor of pumpkin and Lotus 🍂.