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Seems like yesterday I was driving home from the beach (OK, it was yesterday). But then I passed one of my local farm fields filled with pumpkins. So ready-or-not the season has changed. At home I can still enjoy the best of both seasons on the farm and all the goodness from the farm.
We will soon say goodbye to summer's tomatoes and corn. But, Autumn is one of my favorite food seasons. So let's get fall started; here's my seasonal spin on the average apple muffin - add pumpkin and crumb. Great to take on-the-go too. Enjoy!
Apple Pumpkin Crumb Muffins
Makes 18 muffins or 9 x 13 coffee cake
chefgeorgehirsch.com | George Hirsch Lifestyle
For the crumb topping:
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup flour
3/4 cup oats, not quick cooking
1/4 cup chopped pecans or walnuts
1/2 cup melted butter
Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency. Reserve crumb topping and prepare muffin batter.
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease 18 muffin cups or use paper liners.
For the muffins:
2 1/2 cups all purpose flour; or 50/50 whole wheat flour
2 cups pure cane granulated sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
Pinch allspice & fresh grated nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup can pumpkin puree
1/2 cup applesauce, or vegetable oil
2 cups Green or baking apples, peeled, core and chopped into small pieces
In a large bowl, add flour, sugar, cinnamon, ginger, nutmeg, vanilla, baking soda and salt. In a separate bowl, mix eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to until flour is absorbed. Add chopped apples.
Add batter into prepared muffin cups 3/4 filled. Top each muffin with crumb mixture and bake.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.