Friday, January 9, 2009

Pumpkin Apple Streusel Muffins

Ever since Thanksgiving I have had a small sugar pumpkin on my counter. When I bought it, I wasn’t sure what I would make with it.

Pumpkin pie, pumpkin soup, pumpkin bread – the recipes all filtered through my brain, but somehow I never got around to actually making any of them.

And so the pumpkin sat there - a decoration out of its season, a gourd just begging to be eaten - until this week, when I finally decided enough was enough. I cut the pumpkin in half and scooped out the seeds. I put it cut side up in a baking pan with a little water, covered the pan with foil and baked it for about 45 minutes at 350 degrees.

I was making soup that night for dinner, so I decided to make Pumpkin Apple Streusel Muffins from an old Libby’s recipe I cut out of a magazine many years ago. I found the recipe as I was going through my recipe box to make Christmas cookies.

The muffins were moist and spicy with tender bits of apple. The photo I'm posting just doesn't do this recipe justice. I tried to take a photo of a muffin after it was broken open and some better lit ones of the basket, but the battery in my camera died. Since the family was waiting for me to sit down and eat, I gave up on the photos and just enjoyed the muffins.

My family simply glommed these babies down. Best of all, the recipe made 18 muffins. So we had muffins for dinner and then the kids ate them again for breakfast and AGAIN as an afterschool snack. Yep, there were that many and they couldn’t get enough.

Pumpkin Apple Streusel Muffins
Adapted from Libby’s

Makes 18 muffins

2 1/2 cups flour
2 cups sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs lightly beaten
1 cup solid pack pumpkin
1/2 cup vegetable oil
2 cups peeled, finely chopped apples

Streusel Topping
In a small bowl combine 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in 4 tablespoons butter until mixture is crumbly.

In a large bowl, combine dry ingredients (first 7). Set aside. In medium bowl, combine eggs, pumpkin, and oil. Add the liquid ingredients to the dry ingredients, stir until just moistened. Stir in apples. Spoon batter into greased muffin cups, filling 3/4 full. Sprinkle Streusel Topping over batter. Bake in pre-heated 350 degree oven for 35 to 40 minutes or until toothpick comes out clean.

For a printable recipe click here


Alicia Foodycat said...

They sound wonderful - I wonder if it would work with butternut?

Anonymous said...

"Glommed these muffins down"...not sure I've ever heard that expression, but I like it and makes total sense without ever having heard the word.

I love the color too!

Leslie said...

I love any muffin w/ streusel on the top!!YUM

vanillasugarblog said...

oh that topping!! I love topping, best part. I love making muffin tops.
It's Sat., about 4pm, we just got back from Bellingham and as I sit down it's just starting to snow...I'm so ready for spring!

Laurie said...

Foodycat, I'm sure these muffins would be great with butternut or any other other squash. I've interchanged those things before with no noticable taste difference.

LOL about the glommed, Noble Pig. I think my Mom might have made up that word.

And this streusel topping was incredible. I would put it on any muffin.

Dawn, it's snowing it's butt off on my end of the Cape, but I love snow, so it's making me happy.

Debbi said...

I love these muffins, as did all those I made it for, which is alotta people. Many years ago I made batches & batches, with triple the batter for years. At that time I was engaged to a police officer, every now an then the guys & gals would stop by for coffee & an have whatever dessert I made, until I made these muffins! You would of thought our driveway was a mini sub station··· so I baked & baked and sent the whole 100+ to work with him for weekends they loved it <3 I lost my Libbys label with the receipe, and couldnt find it anywhere. ThankYou for posting it, yours was the 1st search I looked at. It is almost 3yrs old--lol. Gotta go now, its baking time···