Hey Friends! How’s it goin?
Happy second day of Fall! Can you tell how excited I am?
I’m always excited when it comes to baked goods and these apple surprise pumpkin spice muffins are no exception. It’s a mouthful, but oh, what a delicious mouthful.
I was working on this post at school yesterday and one of my Jamaican friends mentioned that she wasn’t a huge fan of pumpkin in sweet things. At first I kinda just stared at her in disbelief because, hello, pumpkin. But then I started thinking about it, and savoury pumpkin dishes are way more popular in the Caribbean, or at least in Trinidad.
I actually didn’t try anything sweet with pumpkin until the Fall of 2012. I know, I almost missed out on all this deliciousness.
After I realised that, I started thinking about all the other differences between Trinidad and Canada/North America. Four off the top of my head are:
1. Drinking in public. I was so confused the first time I tried to leave a bar in Canada with my drink and got stopped. It’s definitely not an issue I ever had in Trinidad. And on the topic of drinking, our legal limit is 18. I was a legal drinker in Trinidad for almost a year and then came to Canada and couldn’t drink for months until I became legal again. Seriously uncool.
2. Public Transportation. We have public transportation in Trinidad, but it isn’t even remotely as consistent or reliable as the public transportation in Canada.
3. Driving on the Right. In Trinidad, we drive on the left. Anytime I go home, I live in fear of looking in the wrong direction before crossing the street. Not exactly a happy thought.
4. Thanksgiving. When I tell people I don’t celebrate Thanksgiving at home, they look at me like I stole Christmas. No. I’m not a perpetually ungrateful person, nor is my middle name Scrooge.
Anyway, back to the pumpkin muffins. First, a look at what’s in them:
Now a few words about them: These pumpkin muffins aren’t as dense as traditional ones, but they’re moist, chewy and flavourful. They’ve also got less oil and refined sugars, plus the apple/pumpkin combo is to-die for. What’s not to love?
Finally, the recipe:
- 1¼ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup coconut oil, melted
- ½ cup applesauce
- ½ cup maple syrup
- 2 large eggs
- 1-2 apples, peeled, cored and cut into ½" cubes
- 1-2 tsp pumpkin spice
- 1 tsp coconut oil
- Starting with the surprise, Heat the coconut oil over medium heat. Add apples and pumpkin spice and cook until apples are soft (about 4-5 minutes). Set aside.
- Preheat oven to 350
- In a medium bowl, whisk together flour, baking soda, salt and pumpkin spice.
- In another bowl whisk together the pumpkin, coconut oil, applesauce, maple syrup and eggs until well blended
- Add the dry ingredients to the wet and mix gently until the batter is smooth
- Spoon a layer of the batter (a little less than ⅛ cup) into 9 cups of a greased or lined muffin tin.
- Spoon some of the apple surprise into each muffin cup
- Top each cup with remaining batter and tap the sides of the muffin tin to help it settle
- Bake for 25 to 30 minutes or until the muffins pass the toothpick test
- Allow the muffins to cool for 5 minutes then remove from the tin and place on a wire rack
- Store in an airtight container for up to a week
If you don't want the surprise, you can fold the cooked apples directly into the batter at the end
What about you?
What are some of the differences between the places you’ve lived? Have you baked anything with pumpkin for the season yet? What’s your favourite fall flavour?
Share in the comments below!
This post was added to the following linkups: Inspire Me Mondays, Twirl & Take a Bow, Monday Handmade Linkup, Create Link Inspire, Whatever Goes Wednesday, The Weekend Re-Treat, Recipe Friday, Strange but Good, Frugal Crafty Home