Pumpkin Week: Spiced Pumpkin and Apple Muffins
When school started in September Ceri was in a twirl about lunches and I had my share of worries about getting a decent breakfast on the table. Little did either of us know that snacks would sneak up on us and make themselves the surprise stressor. I can’t keep the damn things in the house. And what I do manage to have Scarlett tires of in record time. I also have to deal with snack pressure. “Can’t I bring potato chips? ” Scarlett whines. Or my favourite, “My friends have their halloween candy!” Now, I know the kids in her class and most bring decent snacks so I’m not sure who she is spending recess with. The eighth graders hanging at the corner store?
photos by Maya Visnyei
I decided to start leaving the snack up to her. What do you want to eat at recess? “Apples!” she replied. “Can’t I just give you an apple?” I asked. “No!” Now, I’d give you the rest of her answer but it was a long winded explanation about being able to manage the jungle gym and an apple. She had a point. So I came up with these muffins full of big apple bits. I also put pumpkin in them for me. I’ve got to have snacks, especially since I ate all the halloween candy.
Spiced Pumpkin and Apple Muffins
1/4 cup butter, room temperature
1/2 cup brown sugar, a little extra for sprinkling
1/4 cup honey
1 cup pumpkin puree
1 gala apple, diced
2 cups spelt flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
Preheat the oven to 350.
Prepare a muffin tin with muffin sheets.
In a large bowl, using an electric hand mixer, cream the butter and sugar. Add the honey. Then add each egg one at a time, be sure to blend the egg into the mixure before adding the next. Mix in the pumpkin as well as the diced apple.
In a separate bowl, whisk the flour, soda, cinnamon, ginger, nutmeg and salt. Blend the dry ingredients into the pumpkin mixture until they are well combined.
Drop the dough into each muffin paper, filling 3/4 of the way. Sprinkle the dough with a bit of brown sugar. Place in the oven to bake for about 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Keep in an airtight container for one week.
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