Apple Pumpkin Spiced Muffins

I am quite happy with this recipe! The streusel topping is the main selling point. And the sneak veggie (pumpkin) and fruit (apple) that got in there!


I based these off of this recipe but made a lot of modifications (as usual) so here we go! 

Makes 18 muffins
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup amaranth flour
  • 1 cups sugar
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1/4 tsp ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned or cooked pumpkin
  • 1/2 cup canola oil
  • 1 gala apple, finely chopped & peeled
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 teaspoons Smart Balance
  1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
  2. Bake at 350 degrees for 35 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Dry ingredients:


Wet ingredients:


Fold apples in:


The boy was a major help whipping these bad boys up!


Of course, we had to try one.


I loved the earthiness of it. It isn’t really sweet at all. Most of the sweetness is from the streusel topping. I might even go as far as to say I could have reduced the sugar even more?

I’m thinking oatmeal topper tomorrow morning? Then the rest are off to Jodus’ work for their “Trick or Treat” festivities! I’ll be sad to let these go. Probably best for my waist line though.


2 Responses

  1. […] Apple Pumpkin Spiced Muffins […]

  2. I’ve never used amaranth flour before, but I’m interested to try it. These muffins sound yummy!

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