Apple Pumpkin Walnut Muffins with Oatmeal Streusel Topping

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It might be June here in NY however, my mind is always on the Fall. Crisp days, cool breezes, and apple everything are what it’s all about for me! After the little heatwave we were having here I was longing for something to remind me that in just a few months, cooler temps will prevail. I adapted this delicious muffin recipe from “The Apple Lover’s Cookbook” by Amy Traverso. It’s a GREAT cookbook filled with all things apple. If you’re an apple fanatic like me you will love it! You can grab a copy of this cookbook right on Amazon using the link below.

 The Apple Lover’s Cookbook

I only made a few slight adjustments to this recipe and I think it resulted in a really perfect, flavorful, moist muffin that smelled and tasted exactly like Fall. What’s better than that? The original recipe called for 3/4 cup of chopped walnuts but since I’m not a huge nut fan, I decided to chop them a little finer and use only 1/2 cup. I think it was the perfect amount, 3/4 cup in my opinion would’ve been a little too much, at least for me. I also decided to add an Oatmeal Streusel Topping to develop another layer of flavor and texture and this might just be one of the best parts of this muffin! The streusel was really delicious, I highly recommend not skipping this step if you decide to make these. This recipe was for a yield of 15 average size muffins however, I decided to make jumbo “bakery style” muffins instead so I used my 6 cup jumbo muffin man and increased the cooking time by about 8 minutes.

The nice thing about this muffin recipe is that you can make it the night before and all that’s left to do in the morning is combine the wet and dry ingredients, add the streusel topping, and bake. Within a half hour you will have fresh warm muffins to enjoy with your morning coffee.

Ingredients

For the muffins

  • 1 2/3 (242 g) cups all purpose flour
  • 1/2 cup (105 g) granulated sugar
  • 1/2 cup (115 g) dark brown sugar
  • 1 tsp cinnamon
  • 1 tsp Kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (240 ml) canned pure pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup (120 ml) vegetable oil
  • 1 large firm, sweet apple (I used a Granny Smith), peeled, cored, and chopped
  • 1/2 cup chopped walnuts
  • 1 tsp vanilla extract

For the streusel

  • 1/4 cup unsalted butter, softened
  • 6 tbs oatmeal
  • 1/4 cup dark brown sugar
  • 1/4 tsp cinnamon
  • 6 tbs all purpose flour

Instructions

Preheat the oven to 375 degrees. Line muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl whisk together the flour, cinnamon, salt, baking powder, baking soda, ginger and cloves. In a separate medium bowl, whisk together the pumpkin puree, eggs, oil, apples, chopped walnuts, and vanilla.

**If you are making these ahead, cover both bowls with plastic wrap and place the wet ingredients in the fridge. Do NOT combine them until the morning**

To make the streusel, combine all of the ingredients and mix together with either a pastry blender or a fork. If making these muffins ahead, the streusel can be stored overnight in the fridge. Just microwave it for about 10-15 seconds to soften before using.

Add the wet ingredients to the dry and stir until combined, do not overmix. Divide the batter among the muffin cups and top with streusel pressing it slightly into the batter. Bake average sized muffins for 20-25 minutes or until a toothpick comes out clean. If making jumbo sized muffins, increase the cooking time by about 8 minutes.

Allow the muffins to cool on a rack for about 15 minutes then serve warm.

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