11 Jan 2011 Cracked Sugar Pumpkin-Apple Muffins

Pumpkin isn’t only for October and November you know.  I hope you have an extra can or two of pumpkin puree on hand for the other ten months of the year.  This isn’t a pumpkin muffin, and it isn’t an apple muffin, it’s a bit of both, so it should please everyone.  I like the pumpkin, I like the diced apple, but I especially like the cracked sugar on top!

These muffins stay moist and tasty for at least three days.  I’ve never had one around longer than three days, so I don’t know what happens on day four or five. (If I had expected to have extras around that long, I’d freeze them.  It only takes a few minutes to defrost a muffin, especially if you slice or quarter it.)

In muffin recipes I often substitute half the oil in the recipe for applesauce.  Oddly, it doesn’t work well in this muffin. The texture suffers quite a bit.  If you are out of Pumpkin pie spice, as I am, use ¾ teaspoon ginger plus ½ teaspoon nutmeg, plus scant ½ teaspoon ground cloves OR allspice,  instead of the 1 tablespoon pumpkin pie spice.

This recipe makes 18-20 muffins.  I know that’s a lot. But you’ll make a lot of people happy!

Cracked Sugar Pumpkin-Apple Muffins

For the muffins

2 ½ cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
½ cup vegetable oil (or ¼ cup oil plus ¼ cup applesauce)
2 cups peeled, cored and chopped apple (about 2 apples)

For the cracked sugar topping

2 tablespoons all-purpose flour
¼ cup white sugar
½ teaspoon ground cinnamon
4 teaspoons butter

Preheat oven to 350º. Line 18 muffin cups with paper liners.

In a large bowl, sift together 2 ½ cups all-purpose flour, 2 cups 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 tablespoons flour, ¼ cup sugar and ½ teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter (about 1 teaspoon of topping per muffin)

Bake in preheated oven for 30 minutes, or until a toothpick inserted into a muffin comes out clean.

Thanks for stopping by my kitchen today! I hope I’ll see you again tomorrow!

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