Oh, Gentle Readers. Oh, oh, oh. It’s pumpkin time. It’s apple time. It’s pumapple time. Appumple time. Whatever. I am so happy that the two seasons mesh as they do. I’ve got pie pumpkins at the ready on my back porch, and close by are buckets of apples from the orchard. The pumpkins and the apples are close friends. Very, very close.
They want to be together. And today, with the recipe that I’m going to share with you, they’re gonna get their wish. Sigh. I love a good romantic ending, don’t you?
Have you ever done this? You’re using an old cookbook that you use all the time, and you open it to just the right spot, and your eyes light on a recipe that you scrawled in there years ago, in a generous margin. Somehow you’ve never really looked at that scrawl, but today you do. And you are struck. You give a hoot of joy, spilling the flour canister and scaring the kids and making the cat jump, because you have thought about this very recipe many times throughout the years, but had despaired of ever finding it again.
This happens to everybody, right??
Maybe not. Maybe general and constant disorganization is not your modus operandi, as it is mine. Maybe you’re neat and tidy and organized and if you are, would you come to my house and help me be so, too? Just kidding. Perhaps you jot down all your recipes on neat little cards and have them (alphabetically, natch) filed in your awesome trendy recipe file box. And you organize them, maybe, once a week, the same day you dust all the baseboards and polish all the curtain rods and organize the gerbil’s sock drawer. I’m not making fun. Really. Well maybe, just a little.
(I like this one.)
It’s just raw jealousy that’s making fun, though, I assure you, so just ignore it. Back, raw jealousy, back!! Of course if I were that organized, I’d never have found this awesome recipe, jotted as it was, grease-stained and dog-earred.
Well, technically, okay, I suppose I never would have lost it in the first place . . . but never mind . . . I nearly kissed the cookbook, I was so happy to see this recipe! We had been good friends for awhile, but then we got separated. Me and this recipe. Just like the pumpkins and the apples. Just like Romeo and Juliet. Or like Rose and Jack. Like Calvin and a misplaced Hobbes. Like peanut butter and jelly. When separated. In their separate, er, um, jars.
Great, now I have a hankering to watch The Titanic again. Why? I don’t know. I just do, now that I mentioned Rose and Jack. Do you? Do you want to get together and watch it with me? We could clean the basement, first. And organize my recipes. And dust the baseboards. Deal? You could do the cleaning while I make the muffins, because they’re best hot, with a generous pat of butter melting into them. Score!!
Hooray! Pumpkin-apple-streusal-muffin party, kids!
We all have reasons to celebrate, don’t we? Maybe not at the level of sixteen-layer-chocolate-cake-with-three-kinds-of-ganache-celebration, but certainly an excellent-muffin-celebration, right? Not an I Won The Nobel Peace Prize reason, but a It’s Raining and I have A Roof Over My Head Today reason, right? Of course every day is different around here. Today, the roof–tomorrow, who knows, the Peace Prize. You never know.
Are you confused yet? I must admit that I am, just a bit. Confused.
We could start a world-wide movement! A Muffin Internet Sensation! Let’s all make muffins!
This recipe is easy and fun, and the muffins are more delicious than my waistline can stand! Yum. And . . . thank you for popping by, Gentle Reader. From the bottom of my disorganized (yet sincere) heart.
You’re going to see, by the way, that something as awesome as these Pumpkin-Apple-Streusel-Muffins can’t be hoarded. They beg to be shared. Let’s go!
- 2½ cups flour (half can be whole wheat)
- 2 cups sugar (or less)
- 1 Tb pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin
- ½ cup virgin coconut oil
- 2 cups peeled chopped apples
- ½ cup chopped walnuts or pecans, toasted for 10 min in oven (optional)
- And for the streusel topping: Mix together 3 Tb flour, 3 Tb brown sugar, ¼ tsp cinnamon and 2 Tb chopped walnuts with 2 Tb coconut oil.
- Preheat oven to 350, and prepare muffin tins.
- Combine dry ingredients; set aside.
- Mix eggs, pumpkin, and oil, set aside.
- Add to dry ingredients until moistened, and stir in apples and chopped nuts.
- Spoon into prepared muffin cups, to within ½" of the top, sprinkle lavishly with streusel topping.
- Bake at 350 for 30-40 minutes or until not gooey when stabbed with a toothpick.
- Put the coffee on, you're ready for your party! (Don't forget to send me a picture!)
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