During the fall, a friend and I discovered the recipe for these muffins and thought they sounded fantastic. Very seasonal and easy to make. They turned out quite pretty. I plan to take these to work tomorrow. Good food makes the day go a little easier, especially considering how busy it has been there lately.
The pumpkin and apple flavors are subtle but work well together!
Pumpkin Apple Muffins
- 2 1/2 cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon pumpkin pie spice (see recipe below)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 cups peeled, cored and chopped apple
- 2 tablespoons all-purpose flour
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 4 teaspoons butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
I made this combination today because I just don’t see the point of buying it premade. It just sits too long and runs the risk of tasting old. I’d rather make it as I need it. Double to below recipe for the tablespoon required by the muffins.
Pumpkin Pie Spice
- 1/2 tsp cinnamon
- 1/4 tsp ginger, ground
- 1/8 tsp allspice
- 1/8 tsp nutmeg, ground
Combine together. Store in a cool, dry location.