a food blog divided

Pumpkin apple spice muffins on twothirtyate.com

As you may have noticed, Jane and I stand on different sides of the Fall flavor debate- apples versus pumpkin. Her pumpkin spice muffins with their cream cheese filling looked delicious and my apple butter could infuse lots of things with Fall festiveness.

Muffin mix

Then it occurred to me….why choose between two delicious Fall favorites? Why is it either/or? No one likes ultimatums.

Whisk

These pumpkin muffins have small chunks of apple and a sprinkling of spice. They’re not too sweet despite the cinnamon sugar topping and the apple helps to keep them moist.  They’re perfect for breakfast or an afternoon snack. If you’re feeling clever you could probably stuff them with cream cheese per Jane’s recipe and slather them with apple butter per mine!

Orange batter

pumpkin apple spice muffins
printer-friendly version
makes 16 muffins

ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pumpkin puree
2 large eggs
1/2 cup canola oil
2 cups apple, chopped (about 2 apples)

topping:
2 tablespoons all purpose flour
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, at room temperature

directions:
Preheat the oven to 350 degrees and grease a muffin tin. In a large bowl, sift or whisk together the flour, sugar, spices, baking soda,and salt until it’s well combined and any clumps are gone. In a stand mixer, beat together the pumpkin, eggs and oil. Slowly add the dry ingredients to the mixer until well mixed. Stir in the apple chunks. Pour the batter into the muffin tin so each cup is a little over half full. In a separate small bowl, stir together the dry ingredients for the topping. Cut the butter into slices and use a pastry blender or two butter knives to cut it into the dry ingredients until it forms small crumbs. Sprinkle the topping over each uncooked muffin and place the pan in the oven. Bake for 25 minutes or until a toothpick stuck in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a cooling rack.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in breakfast, eggs, fruit, meatless monday, vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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