Summary

Ingredients

• 300 g pumpkin meat
• 1 teaspoon sugar, brown, brown
• some orange peel, rubbed off
• some lemon peel, grated
• 1 piece (s) cinnamon stick (s)
• 0.25 teaspoon ¼ clove powder

For the sprinkles:

• 50 g flour
• 35 g suar
• 35 g butter

For the dough:

• 200 g flour
• 250 grams sugar
• 2 teaspoons gingerbread spice
• 0.5 teaspoon ½ baking soda
• 0.25 teaspoon ¼ salt
• 1 egg (s)
• 60 ml vegetable oil
• 125 g apples

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Instructions

1. Place the pumpkin meat on a large piece of aluminum foil. Add the sugar, orange and lemon peel, cinnamon stick and cloves. Wrap the pumpkin in foil and cook in the preheated oven (top / bottom heat: 200 ° C, gas: level 4, convection: 180 ° C) for about 40 minutes. Remove from the foil, drain and remove the spices. Puree the pulp in the blender without the leaked liquid.
2. For the crumble mix the flour, sugar and butter and rub crumbly between your fingers.
3. For the dough, mix the flour, sugar, spices, baking soda and salt in a large bowl. Whisk the egg. Add to the batter together with the pumpkin puree and oil and stir in. Peel, quarter and core the apples. Cut into small cubes and stir into the pumpkin batter.
4. Place a paper case in each well of a 12-cup muffin tray. Fill the molds 2/3 with dough, spread the crumble on top and bake in the preheated oven (top / bottom heat: 180 ° C, gas: level 3, convection: 160 ° C) for approx. 35 - 40 minutes.