Apple Pumpkin Muffins
- STREUSEL:
- ⅓ cup white sugar
- ½ cup brown sugar
- ¾ cup cake flour
- 1 teaspoon cinnamon
- 6 tablespoons melted butter
- MUFFINS:
- 2 cups cake flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 eggs
- ⅔ cup buttermilk
- ½ cup solid pack pumpkin
- 1 teaspoon vanilla
- 6 tablespoons melted butter
- 1 cup chopped apple (about 1 medium) tossed in 2 tablespoons flour
- Heat oven to 375 F. Place 12 tall tulip style paper liners in muffin tin.
- In a small bowl, combine all of the streusel ingredients, breaking large lumps apart with a fork. Set aside.
- In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until thoroughly combined.
- In a small bowl, whisk together the eggs, buttermilk, pumpkin, and vanilla.
- Add egg mixture and melted butter to the dry ingredients, stirring just until combined.
- Divide mixture evenly between the 12 paper liners – approximately ⅓ cup in each.
- Divide chopped apples between each muffin, without pressing into the batter.
- Divide streusel between each muffin.
- Bake for approximately 25 minutes, or until a toothpick comes out clean when inserted in the middle of a muffin.
- Cool in pan on a rack for 5 minutes, then remove the muffins from the pan and cool completely.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6191
3.5.3229