Wednesday, March 7, 2012



I just love a super moist muffin, don't you? I discovered this apple-pumpkin muffin recipe about 3 years ago and it is still one of our favorites. It is one of those great muffins that just keeps getting more and more moist (if they last that long). This recipe goes together quickly and easily and the muffins bake up with nice round tops covered with a sweet streusel topping.

This muffin is perfect for the lunch box or mid-day coffee break (recipe makes 18 muffins); they freeze well and a quick re-heat in the microwave gives you piping hot muffins that taste just like it came out of the oven. STORE BAKED MUFFINS COVERED.

2 ½ cups flour
2 cups white sugar
2 teaspoons cinnamon (see substitution note below)
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 eggs slightly beaten
(1) 15 ounce can of pumpkin
½ cup canola oil
2 cups cooking apples (peeled and chopped small)

Preheat oven to 350°. In large bowl, mix dry ingredients until well mixed, set aside. In another bowl, beat eggs slightly then add pumpkin and vegetable oil - whisk until smooth. Stir in 2 cups of chopped apples. Add pumpkin-apple mixture to dry mixture and blend thoroughly. Spoon batter equally into paper lined cupcake pans. Top with streusel topping (recipe below) and bake for 35-40 minutes at 350°. Muffins are done when toothpick inserted in center comes out clean.

2 tablespoons flour
¼ cup white sugar
½ teaspoon cinnamon
4 teaspoons melted butter

Mix streusel ingredients with your fingers until you get a dry crumbly topping. Put a little on each muffin before you bake.

NOTE: You can substitute 1 tablespoon pumpkin pie spice for the cinnamon-ginger-nutmeg combination.

NOTE: Let muffins cool down a little, but before they are entirely cold, cover with plastic wrap. Muffins should be stored covered.

NOTE: Recipe says to bake for 35-40 minutes. My oven cooked these in 35 minutes exactly.
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