Saturday, October 18, 2008

Amazing Pumpkin Apple Muffins

If you've been following along, you know that pumpkins and apples are big right now in the Pioneer Valley. Apple picking season is in full swing and thousands of pumpkins have been harvested from the field, with many still nestled in their vines, waiting to be found.















With the freshest ingredients right at my doorstep, fall is the perfect time to make my favorite muffins - pumpkin apple. This recipe makes an amazing batch of flavorful, moist, dense muffins with a crunchy streusel topping. They stay wonderful for days (if you can manage to make them last that long!).


Amazing Pumpkin Apple Muffins
(Makes 12 large, bakery-sized muffins or 18 regular muffins)

Ingredients

Muffin batter:
2 1/2 cups flour
1 1/2 cups white sugar
1/4 cup maple syrup
1 Tbsp. pumpkin pie spice (or a combination of nutmeg, cinnamon, ginger and allspice)
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup cooked pumpkin (you can also use canned)
1/2 c. vegetable oil
2 large apples, peeled and chopped into small pieces (about 2 cups)

Streusel:
1/4 c. light brown sugar
1/4 c. white sugar
4 Tbsp. flour
1 tsp. ground cinnamon
2 Tbsp. cold butter

Directions:

Preheat oven to 350 degrees.

To make the muffin batter:
Combine flour, sugar, pumpkin pie spice, baking soda and salt in a large bowl.
Put eggs in a separate bowl and beat lightly. Add maple syrup, pumpkin and oil.
Stir egg/syrup/pumpkin/oil mixture into dry ingredients just until moist.
Gently stir in apples.

To make the streusel:
Cut butter into small chunks. Add butter, sugar, flour and cinnamon to food processor. Pulse a few times until the mixture is crumbly. (If you don't have a food processor, you can cut the butter into the sugar/flour/cinnamon with a fork or knife until mixture is crumbly.)

Putting it all together:
Spray muffin tins generously with oil or cooking spray. (I prefer not to use muffin liners, but you can if you want.) Fill muffin tins about 3/4 of the way full with muffin batter. Sprinkle streusel evenly over each muffin.
Bake at 350 for 30 minutes or until toothpick comes out clean.

Cool at least 15 minutes before removing from pan. (Running a knife around the edges of the tins will help the muffins come out more easily.)

1 comment:

Pastry Angie said...

Apple muffins are my fav. Have to try your recipe with the pumpkin included. Love your pictures.