Apple Pumpkin Walnut Muffins
Here’s a great way to start off a fall morning: flavors of pumpkin, spice, apples, and walnuts will warm you up, and the simple method makes these muffins easy to prepare on short notice.
Pumpkin Apple Walnut Muffins
Photo Credit : Amy TraversoHere’s a great way to start off a fall morning: flavors of pumpkin, spice, apples, and walnuts will warm you up, and the simple method makes these muffins easy to prepare on short notice.
Excerpted from the updated edition of Amy Traverso’s book from W.W. Norton & Co., The Apple Lover’s Cookbook.
Yield:
15 muffinsIngredients
1 2/3 (233 g) cups all-purpose flour
1/2 cup (100 g) granulated sugar
1/2 cup (115 g) firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup (120 ml) walnut oil or vegetable oil
1 large firm-sweet apple, such as Golden Delicious (about 8 ounces; see Apple Guide), peeled, cored, and cut into 1/4-inch cubes
3/4 cup (65 g) walnuts, chopped
1 teaspoon vanilla extract
15 walnut halves for garnish (optional)
Instructions
Preheat the oven to 375 F. Line 15 muffin cups with paper liners or grease with butter. In a large bowl, whisk together the flour, sugars, cinnamon, salt, baking powder, baking soda, ginger, and cloves. In a medium bowl, whisk together the pumpkin puree, eggs, and oil, then stir in the apple, chopped walnuts, and vanilla.
Add the wet ingredients to the dry and stir to combine (do not overmix). Divide the batter among the 15 muffin cups, filling each about three-quarters full, and top each with a walnut half, if desired. Bake until the muffins are puffed and golden and a cake tester comes out clean, 20 to 25 minutes. Let the muffins cool on a rack for 15 minutes, then serve warm.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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