How is it possible I’ve never posted a muffin here? I’ve made coffee cakes, breads, and even cinnamon rolls. But never a muffin. So after more than five years of blogging, I’m finally posting one for fall – pumpkin muffins!! And it’s all thanks to Karen at the Karen’s Kitchen Stories blog!
Karen’s blog has been one of my favorites for a very long time. She’s a master baker, and has a well-earned reputation for bread baking – as witnessed by the number of bread recipes on her blog, a tab for Bread Baking 101, and a roundup she periodically does of bread recipes she sees around the internet called The Bread Box.
I encourage you to visit her blog and try ANY of her bread recipes. She knows what she’s doing, and if I’d had time, it’s what I would have made for you. It hard to narrow down what I recommend for a starting place, but her Bollilo Rolls (a Mexican version of French bread), Cinnamon Apple Twist Bread, and her Crusty Cheese and Onion Bread are among the 20 that caught my eye.
I decided, however, to head in a muffin direction since I (and obviously my blog) were feeling very muffin deprived, and made her Pumpkin Applesauce Muffins. And let’s just say, I’ve had 4 muffins today, my husband has had 3, and we froze half of them so we can have muffins next time we have a muffin emergency. I like the fact these muffins aren’t overwhelmingly sweet, have just the right balance of fall spices, and gives a whisper of apple mixed in with the pumpkin. I wanted a streusel topping, so I took Karen’s streusel recipe from her Cream Cheese Filled Whole Wheat Pumpkin Muffins, and it was perfect. The only change I made was to add some salted pumpkin seeds to the topping.
Pumpkin Applesauce Muffins with Pumpkin Seed Streusel
- 1/2 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon kosher salt 1/8 teaspoon salt
- 3 tablespoons rolled oats
- 1 tablespoon salted pumpkin seeds
- 4 tablespoons unsalted cold butter cut into small cubes
- 3 1/3 cups 15 ounces all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon nutmeg
- 2 teaspoons kosher salt or 1 teaspoon salt
- 8 tablespoons unsalted butter softened
- 2 cups sugar
- 4 large eggs
- 1 cup applesauce
- 1 cup canned pumpkin puree not pie filling
- 1 teaspoon vanilla extract
- 2/3 cup apple or orange juice I used orange juice
- 1 1/2 cups golden raisins
- To make the streusel, add the flour, sugar, and salt to the bowl of a mini food processor and whirl around a few times using the pulse function.
- Add the oats, pumpkin seeds, and butter. Pulse until you have coarse crumbs about one-half the size of peas. Set aside.
- Preheat the oven to 375˚F and fill the cavities of two regular sized muffin tins with cupcake liners.
- Whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt in a medium bowl and set aside.
- Using a stand mixer fitted with the whisk attachment, beat the butter and sugar until creamy, about 3 - 4 minutes.
- Add the eggs, one at a time, allowing each egg to be completely absorbed before adding the next. Add the applesauce, pumpkin, and vanilla, and beat until blended.
- Remove the bowl from the mixer, and fold in one-half of the dry ingredients using a spatula. Add the juice and mix. Add the second half of the dry ingredients and fold in until smooth. Be careful not to over mix - there might be some lumps, but try to minimize.
- Fold in the raisins.
- Fill each muffin cup about 2/3 full, and divide the streusel between the muffins. Bake on the center rack for 25 - 30 minutes, depending on the size of the cupcakes, until a toothpick comes out clean.
- Serve warm or at room temperature.