Pumpkin-Walnut Muffins with Apples

Yields 12 muffins

Flyover Pumpkins make a fine muffin, as evidenced by this “taste of fall” recipe, which I got originally from Amy Traverso’s wonderful (and very, very informative!) book The Apple Lover’s Cookbook1. Ms. Traverso’s recipe makes 15 muffins, but I’ve scaled this down to 12 (the size of my muffin tin). The apples add a delicious moistness but the pumpkin really shines here.

Muffins2RS

What You’ll Need

  • two mixing bowls, one large and one medium
  • whisk
  • wooden spoon for mixing
  • measuring cups, both liquid and solid
  • measuring spoons
  • 12-cup muffin tin
  • muffin liners
  • cake tester or wooden skewer
  • cooling rack

Ingredients

  • 1-1/3 cups flour
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup pumpkin puree (canned or homemade)
  • 2 large eggs
  • 6 Tbsp roasted walnut oil
  • 1 large or 2 small apples, peeled and cored
  • 1/2 to 2/3 cup chopped walnuts
  • 1 tsp vanilla extract
  • How to Make the Muffins

    1. Position a rack in the center of the oven and preheat to 375°F.
    2. Put the paper liners into the muffin cups.
    3. Put the flour, sugars, cinnamon, ginger, cloves, baking powder, baking soda, and salt into a large bowl. Mix together so that the ingredients are well distributed.
    4. Chop the apples into small pieces, about 1/4-in or so.
    5. Crack the eggs into a medium bowl and whisk to combine the whites and the yolks. Add the pumpkin puree, oil, and vanilla extract and whisk to combine with the eggs. Then add the walnuts and apples, mixing thoroughly.
    6. Add the wet ingredients to the dry flour mixture. With a wooden spoon, stir until combined but not further. A few dry bits are fine. You don’t want to overmix the batter and risk making dense muffins.
    7. Divide the dough among the muffin cups. Fill each cup approximately 2/3 to 3/4 full.
    8. Place the muffin tin on the rack in the oven’s center and bake for 20-25 minutes. Check after 20 minutes—if a cake tester inserted into a muffin’s center comes out clean, they are ready to be removed from the oven. If not, bake for a few more minutes.
    9. Once taken out of the oven, remove the individual muffins and place them on a cooling rack for 10-15 minutes.
    10. Serve warm or at room temperature.

    1Expect to hear more about this book during apple weeks–two Flyover States (Michigan and Ohio) are among the top apple-producing states in the US!

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