Pumpkin Apple Maple Muffins

I have not sent out a muffin recipe for a while, and muffins are truly a staple in my kitchen.  We always have a stash in the freezer for an anytime on-the-healthy-side snack that satisfies the sweet tooth as well… Here is a new muffin that incorporates the beautiful flavors of fall: Pumpkin, apples, and maple syrup.

Funny but true: I was recently “accused” of using too much maple syrup in my recipes!  Perhaps that’s true… but I have come to realize how well it accents the flavors of a variety of foods.  It adds beauty to green beans and sweetness to butternut squash; it mellows the flavor of salmon and balances out the tang from the lemon juice; it is a wonderful addition to turkey roast and meats; and apparently, it’s great in muffins too!

Just as a kitchen cannot be without salt, so too, it should not be without pure maple syrup (at least not my kitchen!).

This is a scrumptious muffin, gorgeous in color and appearance, and a delight to eat.  As always, it’s super easy to throw together and on the healthier side. 

Fall-Harvest Pumpkin Apple Maple Muffins

Pre heat the oven to 350* and line 14 standard-size muffin cups with paper muffin liners. 

In a large mixing bowl, combine the dry ingredients:

1 3/4 c. white whole wheat flour; 1/2 c. sugar; 1/2 c. light brown sugar, packed; 1 tsp baking soda; dash salt; 1 1/4 tsp cinnamon; pinch ground cloves. 

In a different bowl, combine the wet ingredients:

2 eggs, lightly beaten; 1 – 15 oz can (pure) pumpkin; 1/4 c. oil (I use canola); 1/4 c. natural (no sugar added) applesauce; 1 tsp pure vanilla extract; 2 Tbsp pure maple syrup.  To the wet ingredients, add 1 Gala apple, peeled and diced

In a small bowl, prepare the streusel topping.  Combine together:

1/4 c white whole wheat flour; 3 Tbsp light brown sugar; 1 Tbsp pure maple syrup; 2 Tbsp oil; 1/4 tsp pure vanilla extract.  Your streusel topping will be more wet than dry – that’s how it’s supposed to be. 

You should now have three bowls: dry, wet and streusel topping. 

Method:

Add the pumpkin-apple mixture (wet ingredients) to the bowl of dry ingredients.  With a spatula or wooden spoon, mix just till ingredients are incorporated.

Spoon the batter (which will be thick) into muffin cups lined with paper muffin liners.

Sprinkle a small amount of streusel over each muffin, dividing the streusel topping evenly between all the muffins.

Bake on 350* for about 20-25 minutes (depending on your oven!), till a cake tester inserted into the muffins comes out clean.

When muffins are dry, remove from oven.  When they are cool enough to handle, transfer them from the baking pan to cool on wire racks (this prevents steam build up along the bottom and sides of the muffin, which will make the muffins soggy).

Yield: Approx. 14 standard size muffins.

And make sure to check out the newest read on Recommended Reading, for a fascinating, inspiring and riveting read!  I read this book in just a couple of days time and could hardly put it down…

https://michalhorowitz.com/recommended-reading/

And for a variation, don’t forget these other delicious muffins:

https://michalhorowitz.com/moist-light-lemon-poppy-seed-muffins/

https://michalhorowitz.com/best-ever-break-fast-anytime-muffins/

https://michalhorowitz.com/cinnamon-muffins/

Wishing you happy baking and meaningful reading!

Michal

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