Seems the season is ripe for sharing, and I promise this one is a keeper. And just right for Thanksgiving morning, when you most definitely need sustenance to see you through to the big meal, but you most definitely don’t want anything heavy. Must save room for stuffing and pie! These are perfect for house guests–make a day or two ahead then allow guests to help themselves to muffins and juice or milk. I had a lovely roommate in college named Meadow (Meadow, are you out there somewhere?) who made these muffins, perfectly befitting her wholesome-vegetarian-mountain-biking style. She didn’t skimp at all on these, and they are delicious. I don’t even butter mine, they are that good.
Pumpkin Apple Streusel Muffins
2 1/2 c. flour
2 c. sugar
1 1/2 Tbsp. pumpkin spice
1 tsp. baking soda
1/2 tsp. salt
1 tsp. orange zest
2 eggs, beaten
1 1/4 c.canned pumpkin
1 c. chopped apples (McInstosh, Granny Smith)
Streusel Topping
4 tsp. butter
1/4 c. sugar
1/2 tsp. cinnamon
2 Tbsp. flour
Combine streusel ingredients with a fork or pastry cutter until it resembles coarse crumbs. Set aside. Combine dry ingredients in bowl and set aside. Combine wet ingredients in a large bowl, then gently fold the dry into the wet. Fold until just barely combined. Spoon into muffin cups (I opt to forego paper liners on this recipe, and grease the muffin pan well) and top with streusel. Bake at 350 for 30-35 minutes. Allow to cool a few minutes in the pan, then turn out onto a tea towel. Enjoy!
PS: I’ve been curious to know how these would turn out if I used whole wheat flour for a portion of the white flour. If you try it, let me know how it goes!
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Kimberly
...by day, making a home where the buffalo roam. By night, pretty much the same thing, punctuated by the occasional fantasies of sunny beaches, italian movies and sparkling lemonade.
