Preparation time: 35 minutes
Baking time: 35–40 minutes
Oven temperature: 180°C
• 350 g (625 ml) self-raising flour
• 5 ml baking powder
• pinch of salt
• 5 ml each mixed spice and cinnamon
• 4 large eggs
• 200 g (250 ml) light brown sugar
• 750 g butternut cubes, roasted or boiled
• 250 ml oil
PECAN NUT TOPPING
• 30 ml butter
• 30 ml brown sugar
• 30 ml cake flour
• 60 ml pecan nuts, coarsely chopped
1 Preheat the oven. First make the pecan nut topping by pulsing all those ingredients in a food processor until well blended. Remove and set aside.
2 Sift the flour, baking powder, salt and spices for the muffins. Whisk the eggs and sugar together until light and fluffy. Purée the butternut and oil with a stick blender. Alternating with the flour mixture, fold the purée into the eggs to form a batter.
3 Grease a giant muffin pan with non-stick cooking spray or use cupcake cases or squares of baking paper to line the cavities and spoon the batter into them. Crumble some of the nut butter on top of each muffin and bake for 35–40 minutes or until cooked and risen. Cool on a wire rack.