Pumpkin Speculoos Crumble Muffins

I am a bad food blogger, I have never, ever opened a can of pumpkin in my life, or baked with real pumpkin. After seeing many pins and the delights of The Cake Hunter and Littlest Bakehouse, I decided it was high tide I bought a can and rectified this terrible pumpkinless mess.
pumpkinspeculoosAs I bought my Libby’s pumpkin puree, I noticed Lotus Biscuit Spread (Speculoos/Biscoff) was also on offer, Waitrose for other obsessives like me, and I knew the two would be a match made in heaven. So here it is, my most autumnal bake to date, a seasonal splash of flavour, all wrapped up in muffin cases with an oaty crumble thrown in for good measure.
Adapted from chef in training 
NB: I made these gluten free with dove’s wheat free flour and gluten free baking powder but have provided the non gluten free option for you.

Total Time: 1 hour, 5 minutes

Number of servings: 12

See Detailed Nutrition Info on



  • 220g plain flour
  • 1 teaspoon bicarb
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 200g demerera sugar
  • 75g butter, room temperature
  • 2 eggs
  • 215g can pumpkin puree (1/2 can)
  • 90ml cup water
  • 100g Speculoos/Biscoff/Lotus Biscuit Spread
  • Crumble

  • 30g brown sugar
  • 30g oats
  • 30g cup all purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 15g butter, melted


  1. Preheat oven to 180'c degrees. Line a muffin tray with muffin liners.
  2. Sift together the flour, bicarb, baking powder, and salt in a medium bowl.
  3. Cream together the sugar and butter in a separate large bowl. Add in the eggs, one at a time. Add in the pumpkin.
  4. Alternately add the flour mixture and water to the egg mixture.
  5. Remove a cup of the pumpkin batter into a small bowl (I reused my flour bowl, saves washing). Add the Speculoos to this mixture and stir to combine.
  6. Spoon the orange/pumpkin batter into a muffin cup. Add a dessert spoon of the speculoos mixture. Top with the orange/pumpkin batter.
  7. Combine all of the crumble topping ingredients into a bowl and use your fingers or a spoon to combine, sprinkle over the top of each muffin.
  8. Bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean.
  9. Remove to a wire rack and allow to cool

I took these to work and despite being concerned about my colleagues not liking pumpkin they all disappeared. The pumpkin adds an earthy, wholesome tone whist not being too vegetably.

Pumpkin lovers, what shall I do with the other half a can?


I recently had a reader use these for ultra marathon fuel, so they really are super muffins!

Pumpkin Fuel

And other reader sent me this picture of her’s fresh out the oven:

pumpkin muffins

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