It may be pumpkin season but in our backyard, it’s apple season. Our apple tree is producing its last batch of Fall apples before Winter approaches. As usual, we have too many apples for our own good (and for our family, neighbors, coworkers good!) I didn’t even see any fat squirrels hoarding the tasty treats. Wait, I don’t know if squirrels hibernate actually but it seems logical. If I were a squirrel, I would stash away a bunch of apples…but then they’d rot. This is why I’d make a bad squirrel…
This is one of the moistest and tastiest muffins I’ve ever eaten. Eat the muffin plain or add the streusel goodness for some texture.
- 2 1/2 cups all-purpose flour
- 1.5 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup canned or cooked pumpkin
- 1/2 cup vegetable oil
- 2 cups finely chopped peeled apples
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 teaspoons cold butter or margarine
- In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full.
- If using streusel, in a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
- Bake at 350 degrees for 35-40 minutes or until golden brown (start checking at 30 minutes!) Cool for 5 minutes before removing from pans to wire racks.