Sunday, October 4, 2009

Spiced Apple Pumpkin Muffins



Here is the second pumpkin puree inspired recipe!  These muffins are absolutely fantastic!  I over processed the streusel a little bit too much, so it wasn't as crumbly as I wish it'd be.  But it still baked well and firmed up nicely.  A tip for baking muffins - don't ever beat the batter!  Fold in the ingredients lightly until their just combined.  This will ensure that the muffins come out light and fluffy.  While that is a general tip for all muffins, for these muffins I fill the tins 3/4 of the way full.


Spiced Apple Pumpkin Muffins
Adapted from Inn Cuisine
Ingredients:

  • 2 & 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1 cup cooked or canned pumpkin
  • 1/2 cups canola oil
  • 2 cups peeled apples, finely chopped

For the streusel topping:

  • ½ cup sugar
  • ¼ cup and 1 tsp. flour
  • 4 tbsp. butter, cubed
  • 1 ½ tsp. cinnamon

Directions:

  1. In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients until just moistened, taking care not to over-mix. Gently fold in apples. 
  2. To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
  3. Fill well-greased or paper-lined muffin cups two-thirds full. 
  4. Sprinkle the streusel topping over the top of the batter.
  5. Bake at 350 degrees F for 30-35 minutes, or until muffins test done (toothpick inserted near center comes out clean). Cool for 10 minutes before removing muffins from pan.

2 comments:

NikiTheo said...

Wow these look great! And another reason to use up all the awesome apples I just picked!

Kathleen said...

Great recipe- thanks for sharing! This was exactly what I was looking for this morning to use up post-Thanksgiving pumpkin and apple. I used yoghurt instead of oil to cut fat content, and used fresh, minced ginger instead of powder. I ran out of sugar for the topping, so I just sprinkled toasted pecans and pepitas on top- yum!

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