Fall is officially in the air and you know what that means, it's PUMPKIN season! Last fall I was on a quest to find good recipe that combined my two favorite fall flavors, pumpkin and apple. My cousin Jaclyn is from Pennsylvania and she jokingly recommended a dessert that originated in her hometown, pumpple cake. I had no idea what she was talking about, but after a little research I found out that a pumpple cake is basically a trducken of cakes. This culinary colossus consists of a pumpkin pie and an apple pie baked into round cakes then layered and frosted to pack a high calorie punch. I ultimately decided to take similar flavors and create a healthier fall flavored treat.
Jaclyn and I spent a whole morning experimenting with different variations of this recipe and while all were tasty this was our favorite. These pumpkin-apple muffins have all the apple and pumpkin goodness of pumpple cake without the high calorie count. The apple and pumpkin flavors complement each other perfectly and the crisp apple chunks and tart cranberry raisins provide great texture. The topping takes these muffins over the top! The crunchy and sweetness on top of the moist muffin makes these a favorite for cool fall mornings. Now that fall is finally here again I couldn't wait to share this with you all, enjoy!
- 2 1/2 cups all-purpose flour
- 1 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 tablespoons wheat germ (Optional: It adds a nutty flavor and beneficial vitamins)
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin
- 1/2 cup apple sauce
- 2 cup apples, peeled and finely chopped
- 1/4 cup cranberry raisins
- 2 tablespoons brown sugar
- 2 tablespoons rolled oats
- 1/2 teaspoon ground cinnamon
Yield: 18 muffins
- In a large bowl, combine flour, wheat germ, sugar, pumpkin pie spice, baking soda and salt.
- In a small bowl mix eggs, pumpkin, and apple sauce.
- Stir pumpkin mixture into dry ingredients just until moistened.
- Fold in apples and cranberry raisins.
- Fill paper-lined muffin cups 3/4 of the way with batter.
- For topping, combine brown sugar, oats and cinnamon. Sprinkle 1 teaspoon over each muffin.
- Bake at 350 degrees for 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.