a few sundays ago, i had a really big day with a can of pureed pumpkin. i know, makin’ moves, makin’ moves. my life is so exciting, you can’t even handle it. you see, on saturday, i popped into ground support before bar method and grabbed one of their muffins – an experimental flavor: pumpkin apple walnut. i should tell you, i really don’t like nuts – unless they’re chopped up and i can’t taste them and therefore, can’t tell they’re there. but anyway, i went for the muffin, and DAYUM SON, it was delicious. so the next morning, when i woke up bright and early with the sun shining and the total absence of a hangover, i went straight for the muffin making. i didn’t have any walnuts, but i did have an enormous can of pumpkin puree, leftover from those first days of fall when i was convinced i’d be making a weekly batch of pumpkin snicker doodles (more on those later). as it turns out, a large can of pumpkin puree means, well, a shitload of pumpkin. and once i’d opened it and used a cup of it for these muffins, i figured i’d better use the rest of it that day, otherwise it would sit in my fridge and get moldy, and then go to waste. so i also made the aforementioned pumpkin snicker doodles and a delicious pumpkin sage spaghetti cream sauce (which will make an appearance on this blog soon, i promise).
any who, these muffins aren’t as good as ground supports – but they’re deliciously spiced, pretty damn healthy (thanks to the whole wheat flour and a heck of a lot of fruit), and the perfect breakfast treat for a sunday morning spent catching up on scandal (if you’re not watching, you should be. kerry washington KILLS it as DC fixer olivia pope).
let’s do this thing, shall we?
The Recipe (adapted from this one)
2 1/2 cups whole wheat all purpose flour (i get mine at trader joe’s)
2 cups granulated sugar
1 tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned pureed pumpkin
1/2 cup vegetable oil
2 cups peeled, finely chopped apples
this one’s a cinch. in a small bowl, simply combine 2 tablespoons of all purpose flour (i used whole wheat again) with 1/4 cup sugar and 1/2 teaspoon ground cinnamon. mix, then cut in 4 teaspoons of butter until the mixture is crumbly and looks, well, like streusel should.
preheat oven to 350 and grease 18-20 muffin cups (mine made 18 exactly).
in a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt in a large bowl. set aside.
in a stand mixer (or medium bowl with a hand mixer), beat together eggs, pumpkin puree and oil until thoroughly combined. now, add your flour mixture to the liquid ingredients and stir until just mixed. stir in the apples, and spoon batter into your greased muffin cups. make sure they’re no more than 3/4 full or you’ll have overflowing muffin tops (ain’t nobody got time for that!). now, sprinkle your streusel topping over the batter.
bake for about 35-40 minutes (time varies based on your oven; check ‘em early just in case!). when a toothpick comes out clean, they’re done. note: your home will smell apple-y and amazing. these are a good recipe to bake when you’ve got company headed over, so you can be all, ‘yeah, i’m a modern day martha, it’s no big deal.’ you could also make mini muffins; if you go that route, bake 15-20 minutes instead.
now, eat and enjoy. they’re great warm and slathered with butter. MMM, pumpkin!