Apple Pumpkin Crumb Muffins

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. 

Autumn is one of my favorite food seasons. 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: see recipe below

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.

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Muffin Beyond Breakfast

Who doesn’t like a good muffin? After all, once the recipe is mixed, it bakes in minutes and is ready-to-serve. Or, pack them up for an easy take along snack or mid-day treat. The chocolate in this muffin makes it ideal as a muffin that moves beond breakfast. Perhaps a lunch treat or a dinner dessert. 

Chocolate Banana Muffins

makes 10-12 muffins

For the Crumb Topping:

1/3 cup light brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, chopped

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the Muffin Mix:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups, about 3-4 large very ripe bananas, mashed

1/2 cup pure cane granulated sugar

3 Tablespoons honey

1 egg, beaten

1 teaspoon cinnamon

1/2 cup chocolate chips

1/4 cup walnuts or pecans, chopped into 1/4 inch pieces

1 teaspoon vanilla

1/2 teaspoon grated orange zest

1/2 cup sweet butter, melted; or replace with part/ all applesauce

Lightly grease 10 muffin cups, or line with muffin papers.

Preheat oven to 375 degrees. 

In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, honey, egg, cinnamon, vanilla, zest, chocolate chips, nuts, and melted butter. Fold in banana mixture by hand with a spatula into the flour mixture until just moistened. 

Using very ripe bananas (black) is the key to success with a banana muffin recipe. Save up ripe bananas and freeze in a plastic bag until you have enough to make a full recipe. For a "lower fat" muffin replace the butter in-part or all with applesauce.

Place batter into muffin cups filling each cup to three quarters full. Divide the crumb topping evenly over the top of muffin batter.

Bake for 18 to 20 minutes. Check for doneness with a toothpick inserted into center of a muffin; done when toothpick comes out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.

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