Pumpkin & Apple Muffins
Pumpkin pie, pumpkin cookies, pumpkin latte… I’ve tried them all! I love them but I have made them so many times that I am bored with them. I am a big pumpkin lover, so this new recipe got me excited right away. While my baking skills can be considered only amateur, this recipe doesn’t seem too tough to conquer.
For those who love pumpkin as much as I do, here is my favorite pumpkin recipe — Pumpkin and Apple Muffins. I love how well the flavors of apple and pumpkin complement each other. And the best part is that you can eat these muffins for breakfast, dessert, or as a snack.
Take a large bowl and combine flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
In another smaller bowl, mix eggs, pumpkin, and oil.
Mix all of the contents of the smaller bowl into the larger bowl.
Stir just until the dry ingredients get moistened. Do not mix too much. If you do, your muffins may turn out to be very hard.
Gently fold in apples.
Fill paper lined muffin tins till they are 2/3rd full.
Bake for 30-35 minutes at 350° F. After 30-35 minutes, you should be able to see a golden-brown crust.
For this recipe, I prefer using fresh pumpkin instead of canned. I think fresh pumpkins make the muffins a lot more flavorful and lighter. You can also top it up with some buttery streusel or a layer of sweet cream cheese.
Making streusel is very easy and it can instantly elevate the recipe. Take a fork and combine flour, sugar, cinnamon, and butter. Keep mixing till they make a coarse crumb. Don’t let it form a cohesive dough. That’s it. You can use this streusel to top your muffins. I like to make this in advance so that it saves time. You can keep it in an airtight container and refrigerate for 3 days.
If you have any questions regarding this recipe, please post them here. I’ll be happy to help you out. Happy Baking!