Here was a lovely Saturday morning breakfast. We all had an early wedding to attend (10 a.m.!) so I needed something that would fill everyone up and leave little mess to clean up afterward. The real story is that I attempted to make an apple pie for Tim with Eli’s help in the kitchen. I’ve never made a homemade pie crust, so I didn’t really plan ahead properly. In the end the pie crust was a bust but at least Eli and Isaac had fun sitting at the kitchen table with cookie cutters playing with my failure. (See, there really is a silver lining around every cloud!)
Since I really had my tasters up for something with apples in it, I remembered I had this recipe in my binder. Pulled out some of my homemade pumpkin puree to thaw and a container of chopped apples that I had also frozen a while back. The rest is sweet history!
The recipe makes 18 regular-sized muffins or 6 large muffins plus 2 enormous muffins. (There would have been six large muffins pictured, but Eli and I lost our patience in eating one before I remembered to get the camera out for a picture. Whoops!)
They taste WONDERUL fresh out of the oven and just as good the next morning after warming them in the microwave for a few minutes and spreading a little butter on the insides after splitting into halves. You won’t need to make a lot of these delicious babies because they are extremely rich in taste. Not overly sweet, but truly packed with flavor and a heavier dough batter than most muffins.
I changed up how I made these by utilizing some of the leftover crumb topping from the babka bread and made a plain glaze out of powdered sugar and a little milk instead of the traditional streusel topping. Either way you make it, they will still taste great.
Pumpkin Apple Streusel Muffins – by allrecipes.com
2 ½ C. all-purpose flour ½ C. vegetable oil (or apple sauce)
2 C. sugar 2 C. peeled, cored and chopped apples
1 T. pumpkin pie spice
1 tsp. baking soda 2 T. flour
½ tsp. salt ¼ C. sugar
2 eggs, lightly beaten ½ tsp. ground cinnamon
1 C. pumpkin puree 4 tsp. butter
DIRECTIONS: Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 ½ C. flour, 2 C. sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 T. flour, ½ C. sugar and ½ tsp. cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in oven for 350-40 minutes, or until a toothpick inserted into a muffin comes out clean.