After my trip to the Farmer’s Market, I had three lovely pumpkins to make fresh pumpkin puree out of. What I was not prepared for was HOW MUCH they would produce! Please follow me through several recipes which I am calling “The Tale of Three Pumpkins”. You will be amazed at what I can make from these fresh little baking pumpkins bought for $2!
Apple-Pumpkin Muffins
I did a lot of substitution and improvising on this one. My daughter’s favorite part is the sweet crusty topping. Can you guess why? Yup, lots of naughty, naughty sugar.
Ingredients:
2.5 Cups Flour
1 Cup Brown Sugar
1 Tbsp Pumpkin Pie Spice
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1.5 Cups Pumpkin Puree
2 Eggs
4 Tbsp Butter (melted)
2 Red Baking Apples (peeled and chopped)
Directions:
Set Oven to 350 degrees. In a large bowl, mix the dry ingredients together (Flour, Sugar, Pie Spice, Baking soda and Salt). In a separate bowl, beat eggs, add pumpkin and melted butter. Mix wet ingredients into dry ingredients. Gently fold in apples.
Spoon batter into greased muffin pans . Place Muffins into Oven for 20 minutes.
Remove Muffins from oven, sprinkle with Crumble Topping. Bake 5-10 minutes.
The texture will not be like typical muffins. The consistency isn’t that of bread, it’s too moist from the pumpkin and apple. The inside will be moist, it’ll surprise you =) Hopefully in a good way.
Did you see my scopes from the Farmer’s Market? If you missed them, check out one of them below. See what a small town Farmer’s Market looks like!
