Happy first weekend of fall! In case you missed it, yesterday we celebrated the autumn solstice with record heat in St. Louis.
Because nothing says autumn like leaves just giving up and falling because they are too dry to hold on any longer.
But there’s hope for your weekend, still. Here are a few ways to make the most out of the new season even if summer won’t loosen it’s death grip just yet:
Step 1: Crank down your thermostat to 65.
Step 2: Wrap up in your giant blanket scarf and watch College GameDay.
Step 3: Boots still look cute with sleeveless dresses. Just don’t forget deodorant.
Step 4: Be thankful there isn’t a pumpkin shortage because both you and your dog are going through 2+ cans a week.
Pumpkin Apple Muffins with Streusel Topping (Makes 18)
- 1 C unsweetened canned pumpkin
- 2 large eggs
- 1/2 C vegetable oil
- 2 C peeled and chopped apples (Pink Lady or 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 streussel makes everything better)
- 2 TBL flour
- 1/4 C brown sugar
- 1 TBL oats
- 2 tsp butter
Preheat oven to 350 degrees.
In a large mixing bowl, whisk sugar, flour, baking soda, pumpkin pie spice mix, baking 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.
I make these nearly every year on repeat. They are a great excuse for a mini carb-load anytime of day and they freeze well if you’re afraid you might eat them all in the first few days.
Not that Matt and I would know what that’s like or anything.