Look forward to my Muffin Mondays for the month of October. Autumn is one of my favorite food seasons. I'll inspire you to keep-on baking with fresh fall inspiration. So let's get fall started—here's my seasonal spin on the average apple muffin - add pumpkin and crumb. My muffins are great to take on-the-go too. Enjoy!
Apple Pumpkin Crumb Muffins
recipe by Chef George Hirsch | Makes 18 muffins or one 9 x 13 coffee cake
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.