Soutini Pumpkin Muffins

Prep time:  15 mins 

Cook time: 25 mins 

Serves: 10 

Ingredients: 

• 260g plain flour 
• 1 1/2 tsp baking powder 
• 1/2 tsp baking soda 
• 2 tsp ground ginger 
• 1/2 tsp ground nutmeg 
• 1/2 teaspoon Sacred Soutini Salt
• 180g brown sugar 
• 2 large eggs 
• 120g butter, melted 
• 60ml hot rooibos tea
• 2 tsp vanilla extract 
• 320g pumpkin puree 
• 140g chocolate chips

For the topping: 

• 3 tbsp castor sugar 
• 1 tsp Moroccan spice run
• 2 tsp sumac 
• 1 tsp cinnamon
• 1 tsp Sacred Soutini Salt, crushed finely 

Instructions:

1. Preheat the oven to 180C (350F). In a large bowl, whisk the flour, baking powder, baking soda, nutmeg, ginger, and salt together until combined.

2. In another bowl, whisk the eggs and brown sugar together until well combined. Add in the melted butter, black tea and vanilla extract and whisk until combined. Add in the pumpkin and whisk again until combined.

3. Pour the dry ingredients into the wet ingredients and gently mix together using a spatula. Do not overmix the batter. Gently fold in the chocolate chips.

4. Grease a 12-cup muffin tin or line cups with paper liners.

5. Spoon batter into the prepared muffin cups, filling each 3/4 full. 

6. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes.

7. While your muffins are baking, combine your topping ingredients. 

8. Once they're ready, remove them from the oven and top accordingly. 

9. Allow to cool completely on a wire rack before removing from the pan.

Kitchen tip:

Be cautious not to overmix the batter; gentle folding helps maintain the muffins’ light and fluffy texture. Use a consistent and well-drained pumpkin puree or make your own to avoid excess moisture, which can affect the muffin’s consistency. 

Get the Sacred Soutini Salt HERE.