Summer is winding down. I’m always a little sad when Summer ends. It’s always such a fun time, with the kids home from school, and the endless nights of bonfires and s’mores. But, alas, all good things must come to an end, and we must finish up our Summertime adventures in order to look forward to Fall.
Although our Summer has been so much fun, it has been SO HOT here, that I’m actually excited for the cooler weather of Fall to move in. I always love Fall, and the cute decorations that come with it. But one of my favorite things about Fall is the harvest. I love when our garden has reached it’s full potential, and we have tomato sandwiches for every meal. And especially here in Utah, the Apples are just gorgeous in the Fall.
So, besides making Applesauce, I wanted to share with you, one of my favorite recipes for using those delicious apples up.
Last year, my sweet neighbor brought over some of the most amazing muffins. My husband ate every. single. one. Seriously. And that is so unlike him, because he’s usually pretty good about sharing. So I knew they must be good, although I didn’t get a chance to try one.
Luckily, I was able to get my hands on the recipe and recreate the magic for the rest of us.
My whole family loved these muffins. They are so soft and moist on the inside with a sweet. crispy top. They have the incredible combination of pumpkin and apple, but it’s not too overbearing.
Just look at the top of that muffin! It’s just gorgeous! And they taste as good as they look.
Yes, we use princess baking cups around here. Makes everything sweeter.
And really, the recipe isn’t too hard. It’s one of those go to recipes you can throw together on a crisp, fall morning. And while you’re baking, take some over to your neighbors. I guarantee they’ll think you’re pretty cool.
(This recipe has been adapted from here.)
- 2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup canned pumpkin
- 1/2 cup butter or margarine, melted
- 2 large eggs, lightly beaten
- 1 apple, peeled and finely chopped (use any kind, but I like Granny Smith)
- 1 teaspoon cinnamon
- 3 tablespoons sugar
- Preheat oven to 350 degrees
- Combine dry ingredients in a large bowl. In a seperate bowl, mix together pumpkin, melted butter, and eggs. Slowly stir together the two mixtures, stirring just until moistened. Fold in chopped apple.
- Spoon muffin mixture into greased muffin tins, or cupcake liners, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon cinnamon for topping; sprinkle evenly over muffins before you bake them.
- Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.