It has been an absolutely beautiful fall week in North Carolina! Well, I guess I shouldn't speak for the entire state ... it is a rather large state ... so, let me rephrase to ... it's been an absolutely beautiful fall week in my part of North Carolina! And the leaves have really starting coming down in our back yard the past two days. I swear, like overnight they all just fell. Yesterday, a back yard of bright green grass ... today, a blanket of orange-and-yellow-and-brown oak leaves. Fall has fallen!
Which has led me to baking with fall flavors. ...
I love fall flavors. Fall, to me, is pears ... and persimmon ... and pecans ... and maple ... and apples ... and pumpkins.
Especially, it's apples and pumpkins! Soooo, why not put these two flavors together?
Why not, indeed! And while we're at it, let's add a nice crunch with streusel topping. You know, just 'cause we can.
In these Pumpkin Apple Streusel Muffins, the pumpkin base is made just that much better by adding chunks of juicy, fresh fall apples. When you take a bite you get the wonderful combination of tender pumpkin muffin, crunchy-sweet streusel, and moist-and-juicy apple. Deeee-lish.
These are one of my all-time favorite muffins. I hope you enjoy them, too!
What are your favorite fall flavors?
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Pumpkin Apple Streusel Muffins
Source: Adapted from a magazine whose name I can't remember, a very loooooongg time ago
2 1/2 c. all-purpose flour
2 c. granulated sugar
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. 100% solid-pack pumpkin (NOT pumpkin pie filling)
1/2 c. canola oil
2 c. peeled, finely chopped apple
2 T. all-purpose flour
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
2 T. butter
For the Streusel Topping:
1. In a small bowl, combine the 2 tablespoons flour, 1/4 cup sugar, and ground cinnamon. Cut in butter until mixture is crumbly. (You can use two knives, a pastry cutter, or your fingers ... I just use my fingers to crumble everything together.)
For the Muffins:
2. In a large bowl, combine the 2 1/2 cups flour, 2 cups sugar, pumpkin pie spice, baking soda, and salt. In a medium bowl, combine the eggs, pumpkin, and oil. Add the liquid ingredients to the dry ingredients; stir just until moistened. Stir in apples.
3. Spoon batter into lightly greased and paper-lined muffin cups, filling 3/4 full (there should be about 18 muffins). Sprinkle streusel topping evenly over the filled muffin cups.
4. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean.