I know I haven’t been posting much of recipes lately. That was because my point and shoot camera gave in and I had to wait for my brand new DSLR camera to arrive! And when it arrived, I had to learn to use it! 😀
So, here I am back with a bang!
I bring to you a muffins recipe with an ingredient I have never tried before but seen many food blogs raving about – pumpkin!
The pumpkin that is normally used is the sugar pumpkin, but I have used whatever pumpkin I had in hand for preparing the puree.
Pumpkin is one of my favourite vegetables so I didn’t doubt that the muffins would be great!
Pumpkin Apple Streusel Muffins
Yields 18 muffins
1 cup = 250 ml
- 2 1/2 cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon pumpkin pie spice (a blend of ground cinnamon, cloves, ginger and nutmeg)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup pumpkin puree1
- 1/2 cup vegetable oil
- 2 cups peeled, cored and chopped apples
For the Streusel:
- 2 tablespoons all-purpose flour
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 4 teaspoons butter
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
- In a large mixing bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.
- In a separate mixing bowl, mix together the eggs, pumpkin puree and oil.
- Add the pumpkin mixture to the flour mixture, stirring just to moisten.
- Fold in the chopped apples.
- Spoon batter into prepared muffin cups. I use an ice-cream scoop to do this.
- Now for the streusel: In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
Hope you enjoy this recipe. Have to rush now so signing off! See you with much more!