Recipe of the Week: Apple Pumpkin Muffins

Like it or not, those steamy, sultry days of summer seem to be behind us now. Being the sunny personalities that we are, we choose to like it! There's something about those first late summer/early fall mornings with their cool, crisp air that's at once invigorating and soothing. Another thing we like about a slightly chilly morning is that it calls for a tummy-warming breakfast!

So this week we bring you a recipe that will fill your kitchen with scents and flavors of fall and fill your tummy with something warm and yummy! Nothing says autumn like pumpkins and apples, and these dense, delicous muffins have both. (And streusel!) We recommend serving with fuzzy slippers, a crossword puzzle and some hot coffee.


Apple Pumpkin Muffins

You need:

• 2 1/2 cups all-purpose flour
• 2 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
  For streusel:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 teaspoons cold butter or margarine

Directions:

1. Preheat oven to 350 degrees F
2. In a bowl, combine the first five ingredients
3. In a second bowl, combine the eggs, pumpkin and oil
4. Stir wet ingredients into dry ingredients until just moistened then fold in apples
5. Fill paper-lined muffin cups two-thirds full with the batter
6. In a small bowl, combine first three streusel ingredients then cut in butter until crumbly
7. Sprinkle streusel over batter
8. Bake in preheated overn for 35-40 minutes or until goledne brown
9. Cool for five minutes before removing from pans to wire racks

Looking for more great fruit recipes? Click here!

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