![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2017\/11\/Apple-Pumpkin-Muffins-from-The-Rowdy-Baker.jpg?resize=584%2C926\")
The spicy fragrance of fall will fill your kitchen as these Apple Pumpkin Muffins bake. Tender apples and a crunchy streusel top spicy, fluffy pumpkin muffins \u2013 perfect for a holiday breakfast.<\/p>\nThe spicy fragrance of fall will fill your kitchen as these Apple Pumpkin Muffins bake. Tender apples and a crunchy streusel top spicy, fluffy pumpkin muffins \u2013 perfect for a holiday breakfast.<\/p>\n
I know I may have been a little .\u00a0. . well . . . opinionated<\/em> in the past when I said that muffins should be sort of rustic and not too sweet. I also may have stated that if you want soft and sweet you should eat a cupcake. Ahem. I’m making an exception for these luscious muffins.<\/p>\n I used cake flour and buttermilk to make these babies melt in your mouth. More dessert-like than a regular muffin, though they’re still (and I should know) wonderful for breakfast. Personally, I’d be happy to switch out my slice of pumpkin pie for one of these muffins on Thanksgiving; the pumpkin pie spice in the batter takes them over the top.<\/p>\n If you don’t have pumpkin pie spice, you can substitute the following: 1 1\/4\u00a0 teaspoon cinnamon, 3\/4 teaspoon powdered ginger, 1\/2 teaspoon nutmeg, 1\/4 teaspoon allspice, 1\/4 teaspoon powdered cloves<\/p>\n This recipe was made using tall tulip-style paper liners. If you plan on using regular muffin liners, the recipe will make approximately 18 smaller muffins and will bake for about 22 minutes.<\/p>\n I neglected to take in-process photos of the streusel, but I know you don’t need to see a picture. Just stir it together!\u00a0 I did remember to grab my camera for the muffins though.<\/p>\n Whisk together the dry ingredients<\/p><\/div>\n Whisk together liquids.<\/p><\/div>\n Add egg mixture and melted butter to dry ingredients<\/p><\/div>\n Stir just until combined.<\/p><\/div>\n Divide batter between 12 tall tulip-style paper liners (or 18 regular)<\/p><\/div>\n Divide chopped apples between muffins and cover with streusel.<\/p><\/div>\n Allow muffins to cool for 5 minutes in the pan before removing and cooling on rack.<\/p><\/div>\n I’m down to my last can of pumpkin, so I think it’s safe to say that we’re through with pumpkin everything for the year.<\/p>\n Happy Holidays,<\/p>\n Lorinda<\/p>\n","protected":false},"excerpt":{"rendered":" The spicy fragrance of fall will fill your kitchen as these Apple Pumpkin Muffins bake. Tender apples and a crunchy streusel top spicy, fluffy pumpkin muffins \u2013 perfect for a holiday breakfast. I know I may have been a little … Continue reading \t\nApple Pumpkin Muffins<\/div>\n<\/div>\nAuthor: The Rowdy Baker<\/span><\/div>\nMakes 12 muffins using tall tulip-style paper liners. If you use regular liners the recipe will make approximately 18.<\/div>\n\nIngredients<\/div>\n\n
\nInstructions<\/div>\n\n\n
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