We still have copious amounts of apples. So I made these muffins to bring to work. Used up maybe 4 apples. Will have to make more.

The recipe is from the ppk, with my addition of apples and a crumb topping.

They are moist. People ate 2 or 3 each. You could easily make several batches and have no leftovers.

This recipe makes 12 muffins.

Pumpkin Apple Crumb Muffins

1 3/4 cups all-purpose flour

1 1/4 cup sugar

1 tblsp. baking powder

a pinch of salt

1 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp allspice

1/8 tsp cloves

1 cup pureed pumpkin (canned is fine, but don’t use pumpkin pie mix)

1/2 cup soy milk

1/2 cup vegetable oil (I used olive….didn’t affect the flavor)

2 tblsp. molasses

4 apples, peeled, cored and chopped

1/2 cup all-purpose flour

1/2 cup brown sugar

4 tblsp.vegan butter (Earth Balance)

Pre-heat oven to 400 degrees. Lightly grease a muffin tin.

In a bowl, mix together the flour, sugar, baking powder, salt and spices. In a separate bowl, whisk together the pumpkin, soy milk, oil, and molasses. Mix the wet ingredients into the dry ingredients. 

Put a tablespoon of batter into each muffin tin. Add a few pieces of apple on top of each. Cover with another tablespoon of batter. 

Using your hands, cream together the butter, sugar and flour. Form it into coarse crumbs and sprinkle on top of each muffin.

Bake 18-20 minutes, or until a skewer comes out clean.

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