Here I am with more tastes of fall! What could be better than blending the flavours of apple and pumpkin? Around here we love baking recipes that are moist...moist muffins, moist loaves, and moist cakes. This recipe is one of our two favourite moist muffin ones, and comes with a crunchy streusel topping for some added texture. Its simply delectable! This recipe makes 18 muffins which is more than an average recipe does-so I thought that I would point that out. We often put the extra in the freezer for those "on the go" kind of days!
Pumpkin Apple Streusel Muffins
Ingredients for Muffin Batter:
-2 1/2 cups Bob's Red Mill Cup for Cup gluten free flour
-2 cups sugar
-1 tablespoon pumpkin pie spice*
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 eggs lightly beaten
-1 cup canned pumpkin
-1/2 cup vegetable oil
-2 cups apples, peeled and finely chopped
*you can substitute the following spices for pumpkin pie spice: 1 1/2 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves
Directions:
1) Preheat oven to 350 degrees F.
2) In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt.
3) In another bowl, combine the eggs, pumpkin, and oil. Add to the dry ingredients and mix with a hand blender*.
4) Fold in apples.
5) Fill greased or lined muffin cups to 3/4 full.
*When working with gluten free flours, it is not only safe to use a hand mixer, it helps develop a smoother texture for your muffins. If you make this recipe with regular flour, you will want to stir in ingredients until just moistened.
Ingredients for Streusel Topping:
-1/4 cup sugar
-2 tablespoons Bob's Red Mill Cup for Cup gluten free flour
-1/2 teaspoon ground cinnamon
-1 tablespoon butter
Directions:
1) Combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbles. Sprinkle 1 teaspoon onto each muffin.
2) Bake for 30-35 minutes or until the muffins test done.
These muffins are best eaten on the day of baking, and warm (or frozen for future consumption). They store well frozen and reheat beautifully in the microwave too, so don't worry about not being able to consume all of them on the day of baking! I love having a stash of muffins in the freezer for days where a big or fancy breakfast is not going to happen around here! Hope you all enjoy trying this yummy fall recipe!
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