Sunday, October 1, 2017

ChezCindy: Apple Pumpkin Muffins

Apple Pumpkin Muffins

With the changing seasons from Summer to Fall, the farm markets and grocers are stocked with welcoming sights of crisp apples and bright orange pumpkins.  Should I make apple muffins? Or, should I make pumpkin muffins?  No decision to make here.  Make apple pumpkin muffins.  These Fall favorites have big pieces of apples, moist pumpkin batter, and warm spices of cinnamon, ginger and cloves.  A perfect combination to celebrate the onset of Fall. 

Apple Pumpkin Muffins
1 2/3 cups all-purpose flour
1 cup brown sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 large firm-sweet apple
3/4 cup chopped walnuts

Makes 18 standard size muffins.

Preheat the oven to 375 degrees.  Line the muffin cups with paper liners or grease each cup with butter.  Working with a large bowl, whisk the flour, sugar, salt, baking soda, baking powder and the spices until combined.  Peel and core the apple, cut into 1/4 inch pieces.  In a second smaller bowl, whisk together the pumpkin puree, eggs, oil and vanilla; stir in the apples and walnuts.  Add the wet ingredients to the dry.  Stir to combine.  Fill the prepared muffin cups, filling each about 3/4 full.  Bake until the muffins are puffed and golden for 20 - 22 minutes.  Allow the muffins to cool for 15 minutes before serving. 

Recipe inspired by:  The Apple Lover's Cookbook by Amy Traverso

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