Pumpkin Apple Muffins with Snickerdoodle Topping
Do you remember the great pumpkin shortage of 2010 and 2011? No? Well I do. It was so bad in the early days that even my mom was buying cans to add to my collection. It was looking dire for a while. I had to stock up. And then came one day, I went grocery shopping and saw oodles of cans. Not just a shelf full but boxes upon boxes of pumpkin. I didn’t hear of a shortage this year, but even if there was one…I’m fully prepared.
I finally cracked open my first can of pumpkin for the season the other day. I know SO many broke down and did this weeks ago but I just couldn’t bring myself to encroach on apple’s territory. To me, September is a sacred month reserved just for apples. Now that we’re well into the swing of things in October it seems safe to enjoy both apples and pumpkin.
Okay… I cracked two cans because I wasted an entire can on a failed recipe. I guess that goes with the territory of recipe testing but I was SO bummed it didn’t work out. If I’d known … how could you know your recipe is going to fail beforehand??? But if I’d known, I’d have made a smaller batch and wasted far less.
After a great loss, I regrouped and created a new plan with slightly different ingredients and even a new topping, just for fun. Success!! Amazingly moist and flavorful pumpkin muffins with chunks of sweet apples throughout, topped off with a cinnamon-sugar snickerdoodle topping. Oh heavens! Seriously you need these muffins in your life. I’m not even remotely joking. Run into your kitchen and make these right now. You’ll thank me. But make a whole batch. And be prepared to not want to share!
Yield: Makes 18 muffins
Cook Time: 25-30 minutes
Pumpkin apple muffins with snickerdoodle topping
- 1/4C butter, softened
- 1C granulated sugar
- 1/2C brown sugar
- 2 eggs
- 1 tsp vanilla
- 1C canned pumpkin (not pumpkin pie filling)
- 1/3C yogurt (or sour cream)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2C all purpose flour
- 1 1/2C apple chunks
- 1/4C granulated sugar
- 1 tsp cinnamon
Preheat oven to 350 degrees. Prepare muffin pan with liners, set aside.
In a large bowl, cream butter and sugars. Add wet ingredients, mixing well. Sprinkle in dry ingredients, mixing on low until fully incorporated. Fold in apple chunks.
Fill muffin liners 3/4 full with a heaping large cookie scoop of batter.
Combine topping ingredients. Sprinkle over the top of each muffin.
Bake for 25-30 minutes or until a cake tester comes out clean. Let muffins sit in tray for 2-3 minutes prior to transferring to a wire rack to cool completely. Store in an airtight container for up to several days or may be frozen.