Monday, October 26, 2009
Pumpkin Apple Streusel Muffins
2 1/2 cups all-purpose flour
2 cups dark brown sugar*
1 teaspoon cinnamon
dash each of nutmeg, ground cloves, and ginger**
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree (I ended up using most of the entire can.)
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple, chopped in a fairly small dice (I almost grated the apple instead. I wonder how that would have turned out?)
* The original recipe called for white sugar but I live on the edge and I substituted brown sugar and dark brown sugar at that. I think it gives a deep, rich flavor to this type of autumnal baked goods.
** Pumpkin pie spice was what the original recipe called for but I don't have a tin of Pumpkin Pie Spice in my cupboard. I don't see the point of buying a container of something I'll use maybe three times a year. So I used a combination of cinnamon, ginger, ground cloves, and nutmeg. I have no idea how much of each. Just toss in some of your favorite seasonal spices.
2 tablespoons all-purpose flour
1/4 cup dark brown sugar sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
Preheat oven to 350 degrees Line 18 or so*** cupcake cups with paper lines.
In a large bowl, sift together flour, brown sugar, and spices. 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 about 35 minutes.
I used Granny Smith apple, which was pretty tart. Next time I'll try another baking apple.
Also, next time I'd add some toasted walnuts or pecans to both the batter and the streusel topping.
*** This recipe made 24 muffins, although the original recipe said it would yield 18.