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

  • 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


  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.


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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