Fall Harvest Muffins

Many years ago our family put together a cookbook of some of our favorite recipes. Included in the Breads section was one for Pumpkin Apple Streusel Muffins my sister Linda had gotten from a neighbor. She noted that this had long been a family favorite.

It was several years before I got around to trying the recipe, and then it was in early fall, when I didn't yet want to bake up the pumpkins still decorating my front walk. I did, however, have plenty of butternut squash, so I roasted a couple and substituted that puree for the pumpkin.

While I was working on making the recipe my own, I decided the original recipe had a little more sugar and fat than what I was looking for, so I played with those amounts as well. The spices? That relatively large amount sounded just right--and it was. No wonder these were muffins their family looked forward every fall.

In the end, the muffins turned out beautifully, even with my tweaking, and I still like to make a batch or two when I have lots of squash and apples ready to use. Now I just wish I could share a muffin or two with my little sister.

Fall Harvest Muffins

1 1/3 c sugar
1 c roasted or steamed butternut squash, pureed
1/3 c canola oil
2 eggs
2 1/2 c flour
1 T pumpkin pie spice (see NOTE)
1 t baking soda
2 1/2 c finely chopped apple--don't peel

 











Streusel Topping

4 t softened butter
1/4 c brown sugar--I used dark brown sugar but "regular" light brown sugar is also fine
1/4 c flour
1/2  t cinnamon

NOTE:  If you don't have pumpkin pie spice, you can substitute the following: 1 t cinnamon, 3/4 t ground ginger, 1/2 t nutmeg, and1/2 t allspice. You may also add 1/4 t ground cloves if you like, though I usually prefer not to include this.

1.  Combine the streusel ingredients with a fork, mixing until well blended. Set aside.

2.  Prepare two 12 unit muffin pans by spraying or oiling each cup very well--OR just line each with a cupcake paper.  Preheat oven to 350 degrees.

3.  Combine the sugar, oil, eggs, and squash in a large bowl and beat until smooth.

4.  Sift the flour, pumpkin pie spice, and baking soda together and add to the pumpkin mixture, stirring ust until well mixed. The batter will be very thick.

5.  Fold in the apples and, again, stir only until all the ingredients are well mixed.

6.  Spoon the batter into the prepared muffin pans. Using a teaspoon, lightly sprinkle some of the streusel evenly over the tops of each muffin.















7.  Bake at 350 degrees for 20 to 22 minutes, until the tops spring back when gently touched. Cool for about 5 minutes before removing from the pan.

Makes about 24 muffins.


 Variations:

Use 1 cup canned or freshly prepared cooked pumpkin puree in place of the squash.

Add 1/2 c chopped walnuts to the streusel mix OR stir into the batter with the apples.

Add 1/2 c dried cranberries or raisins with the apples.