candy corn sprinkle covered apple cider donuts

Sometimes I feel like that guy you went on a first date with and afterwards he says you should hang out again soon but then you don’t hear from him for two-plus weeks. And you’re probably over there on the other end of your computer or smart phone like what the heck? I thought we hit it off?

Should I shoot over a random text that says I’m interested without saying I’m interested. You know something like, “hey.” A simple reminder that you’re waiting for an update, but not desperately waiting, just you know, waiting.

Meanwhile that guy you’re dating (me in this case) actually really wants to hang out with you again but keeps getting sidetracked by work, work events and events for work and hasn’t gotten around to making the necessary efforts to plan your next date.

OR, this is just my really roundabout way of telling you that I’m sorry I keep going AWOL from the blog. I miss you and I’ll try to be better. And better I’ll be because today marks the start of the best season ever created once a year every year from now until eternity.

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I’ll try not to repeat my annual reminder post about how obsessed every girl everywhere is with the fall season as I’m sure the amount of blanket scarves, over the knee boots and PSL snaps and instagrams you’ve seen today are reminder enough.

Instead, I’d like to use this time to revisit my baking of the inaugural batch of pumpkin apple muffins, a task just a wee bit more challenging to get motivated for when it’s still 90 degrees outside and you’ve already showered but can’t stop sweating from your run.

So without further ado. Give me all the pumpkin!

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Pumpkin Apple Muffins with Streusel Topping (makes 18-24)

  • 1 C unsweetened canned pumpkin
  • 2 large eggs
  • 1/2 C vegetable oil
  • 2 C peeled and chopped apples (I used honeycrisp)
  • 2 1/2 C flour (I used half whole wheat, half all-purpose)
  • 2 C sugar
  • 1 TBL pumpkin pie spice mix (cloves, ginger, cinnamon and nutmeg)
  • 1 tsp baking soda
  • 1/2 tsp salt

Streusel Topping (Because, well, Streusel)

  • 2 TBL flour
  • 1/4 C brown sugar
  • 1 TBL oats
  • 2 tsp butter

 

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Preheat oven to 350 degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, spice mix, soda and salt. Set aside.

In a stand mixer, blend pumpkin, oil and eggs together.

Add dry ingredients into wet and mix until just combined. Add apples.

Scoop into prepared muffin tins and fill about 2/3 of the way.  Top with 1 tsp streusel topping per muffin.

Bake for 30 minutes or until toothpick comes out clean.

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Serve warm with butter. pumpkin apple muffins, pumpkin recipes, fall, autumn, muffins, breakfast, brunch, baking, recipes, pumpkin apple muffins, pumpkin recipes, fall, autumn, muffins, breakfast, brunch, baking, recipes,

If you need me, I’ll be out shopping for plastic pumpkins and gourds that won’t melt on my front porch this year.

Happy Fall, Ya’ll!

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One thought on “candy corn sprinkle covered apple cider donuts

  1. Michael Murphy September 23, 2015 at 9:09 pm Reply

    So where are the donuts? And does anyone who lives 30 miles from Havana/Beardstown, Land of Gourds and Melons, really, really like pumpkin-containing foods? Or are they like cranberries, according to my mother, with “something in them nothing else has (she never said what).”

    Mike Murphy

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