DIY : Homemade Pumpkin & Apple Muffins – Joy Winter – Medium
This recipe is fully published at Artisans List– A Business Directory Website
Select your pumpkin
Making your own fresh pumpkin versus using canned will give you an entirely different taste. Fresh pumpkin is light and flavorful and canned is dense with a heavier consistency. Baking your own pumpkin is so easy. The best varieties to buy are sugar, cheese, white, lumina, Cinderella or heirloom pumpkins. Since pumpkin is a squash, some of the top chefs go outside the box and use the sweeter Blue Hubbard Squash which has a richer flavor.
Somehow apples or pumpkins feel like they belong together. Perhaps it is because they are harvested around the same time, celebrated together in fall harvests or because their flavors meld together so perfectly.
HOMEMADE PUMPKIN & APPLE MUFFINS
- 2–1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp fresh ground nutmeg
- 2 eggs
- 1 cup of pumpkin
- 1/2 cup vegetable oil — organic preferred
- 2 cups finely chopped peeled and cored apples, your favorite will do.
1. In a large bowl, combine the first seven ingredients.
2. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened.
3. Do not over mix or you will have very tough muffins. Fold in apples gently.
4. Fill paper lined muffin tins 2/3 full.
5. Bake at 350° for 30–35 minutes or the tops have a golden-brown crust.