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
- 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
- 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.
- To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
- Fill well-greased or paper-lined muffin cups two-thirds full.
- Sprinkle the streusel topping over the top of the batter.
- 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.