This is a special week on VC as I have two wonderful friends guest blogging! First Nancy, now Susan. I've mentioned my dear friend Susan Miura on this blog before, most recently when she won Runner Up in the national ACFW Genesis Contest for her first Christian YA novel. She had a page turner of a story in the Missing Anthology, too! She works with me at STDL and she and I have so much in common we've become very good friends. Besides both being Italian and writers, we share a love of cooking and food. She made this into a loaf for me a few weeks ago and my family enjoyed it so much I asked her to put it here. Susan will be back to blog about Italian Christmas Traditions in December, too. - Amy Alessio
Pumpkin Apple Streusel Muffins
Batter
2 ½ Cups flour
2 Cups sugar
1 Tbs. pumpkin pie spice (I use cinnamon with a few shakes of nutmeg)
1 tsp. baking soda
½ tsp. salt
2 eggs, lightly beaten
1 cup solid pack canned pumpkin
½ cup vegetable oil
2 cups peeled, finely chopped apples
¾ cup raisins
¾ cup chopped walnuts or pecans
Streusel Topping
2 Tbs. flour
¼ cup sugar
1 tsp. cinnamon
3 Tbs. butter
Preheat oven to 350 degrees. In large bowl, combine flour, sugar, pumpkin pie spice (or cinnamon), baking soda and salt. Set aside.
In medium bowl, combine eggs, pumpkin and oil. Add to dry ingredients and stir just until moistened. Stir in apples, raisins and nuts. (The original recipe does not call for raisins and nuts, but I love crunchy, chewy things in my muffins and they go so well with the pumpkin.) Spoon batter into greased or paper-lined muffin cups, filling ¾ full. Set aside.
In small bowl, combine streusel ingredients: flour, sugar and cinnamon. Cut in butter until crumbly. (This never works for me so I use my fingertips.) Sprinkle topping on muffins. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean.
This recipe usually makes a 16 muffins and a small loaf of bread. Leave the bread in about 12 minutes longer than the muffins. Check with toothpick.
I’ve tried a lot of muffin recipes and I love this one best becomes it consistently comes out moist and delicious with just the right amount of sweetness and texture. You can make it without the topping too, but it’s better with it on.
Batter
2 ½ Cups flour
2 Cups sugar
1 Tbs. pumpkin pie spice (I use cinnamon with a few shakes of nutmeg)
1 tsp. baking soda
½ tsp. salt
2 eggs, lightly beaten
1 cup solid pack canned pumpkin
½ cup vegetable oil
2 cups peeled, finely chopped apples
¾ cup raisins
¾ cup chopped walnuts or pecans
Streusel Topping
2 Tbs. flour
¼ cup sugar
1 tsp. cinnamon
3 Tbs. butter
Preheat oven to 350 degrees. In large bowl, combine flour, sugar, pumpkin pie spice (or cinnamon), baking soda and salt. Set aside.
In medium bowl, combine eggs, pumpkin and oil. Add to dry ingredients and stir just until moistened. Stir in apples, raisins and nuts. (The original recipe does not call for raisins and nuts, but I love crunchy, chewy things in my muffins and they go so well with the pumpkin.) Spoon batter into greased or paper-lined muffin cups, filling ¾ full. Set aside.
In small bowl, combine streusel ingredients: flour, sugar and cinnamon. Cut in butter until crumbly. (This never works for me so I use my fingertips.) Sprinkle topping on muffins. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean.
This recipe usually makes a 16 muffins and a small loaf of bread. Leave the bread in about 12 minutes longer than the muffins. Check with toothpick.
I’ve tried a lot of muffin recipes and I love this one best becomes it consistently comes out moist and delicious with just the right amount of sweetness and texture. You can make it without the topping too, but it’s better with it on.
1 comment:
What a cool blog! And thanks for the recipe! I love to cook with pumpkin but have never made pumpkin muffins--just bought them.
Blessings,
Patti
Post a Comment