So those truffles only used up a measley 1/4 cup of pumpkin. The rest sits in the fridge, screaming to be used. I knew I wanted to make bread or muffins… off to google I went…
Pumpkin Apple Streusel Muffins
Found on allrecipes.com
*I got 12 muffins and a small loaf of bread from this recipe!
2 1/2 cups all-purpose flour (I used 1 1/2 cups white flour and 1 cup wheat flour)
2 cups white sugar (I used 1 cup white sugar and 1 cup Splenda)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple (I used 1 very large Honeycrisp apple!)
Streusel topping: (I did not use)
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. (The batter will be very thick. I filled the cups about 3/4 full, it didn’t rise much).
- In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean. (My muffins only took 25 minutes, then I let them cool in the pan for 5 minutes. The loaf of bread took about 30-32 minutes).
The verdict: Oh my, these made my house smell soooooo good! These muffins were moist, flavorful and perfect for the fall. All the substitutions worked great, too.