When I moved to New York six years ago, if someone had said the phrase "hunker down" I'd probably think a blizzard was coming. But the past two years, it's been an unlikely culprit: hurricanes! Last year, I made hurricane cookies, that contributed to what we dubbed the "hurricane of carbs" when all that ended up happening was some rain and a lot of chips and cookie eating. This time around we're told it'll be worse, so I took my baking slightly more seriously.
I made pumpkin muffins, making a few substitutions based on what we had on hand. And in an attempt to make them healthier, I used some homemade apple butter instead of oil. I figured they'll keep for awhile so we can eat them for days if we need to. But they're pretty good, we've been bad rationers :)
Pumpkin Apple Butter Muffins with Cinnamon Streusel Topping
For the topping:
- 1/4 cup flour
- 2 T. white sugar
- 2 T. brown sugar
- 2 T. cold butter
- 1 teaspoon cinnamon
- 1/2 cup pecans
For the muffins:
- 1 15 oz. can of pumpkin
- 1/2 cup apple butter or applesauce
- 1 1/4 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup milk (or half & half thinned with water, if you're making these in a hurricane :)
Preheat the oven to 400 degrees. Grease or line a muffin tin.
Combine the topping ingredients (except pecans) in a small bowl and use a fork to cut the butter into small pieces. When it resembles coarse meal with a few larger chunks, mix in the pecans. Set aside.
Combine the dry ingredients in a medium sized bowl. In a larger bowl, whisk together the pumpkin, apple butter, eggs and sugar. Add the dry ingredients in two additions, alternating with the milk. Whisk just until mixed.
Spoon into muffin tins, dividing equally into 12 muffins. Top with a bit of the streusel topping.
Baking for 15-20 minutes or until slightly browned on top and done in the middle. Eat while watching weathermen try to stay upright on the coast.
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