The year is almost up as the holidays approach us, so I am baking with pumpkin as much as I can before I move on to my next baking venture. I have a friend at work with a mother battling cancer, after she just survived it herself. Her family has had a very devastating 2015, but have gotten through it with the love and support from the people in their lives. Friends and family are sending casseroles, going to the house to pray, grocery shopping, and anything else they can do to ease the pain and help carry the family through this difficult time. I wanted to bake muffins since my casserole skills are not up to par. This recipe brings a warmth and comfort to the palate that I wanted to share to warm some hearts in such a cold time.
Pumpkin Apple Muffins
1/2 cup unsalted butter softened
1/4 cup granulated sugar
1/4 brown sugar
1 egg
1/2 teaspoon vanilla
3/4 cup canned pumpkin puree
1 medium apple chopped (I used a fuji, skin peeled)
3/4 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 cup Cinnamon Toast Crunch cereal
Preheat your oven to 375 degrees. Line 12 muffin tins with liners.
In a medium sized bowl with an electric mixer combine the butter and sugars until fluffy. Add the egg, vanilla, pumpkin, and apple and mix until well combined. Add all other ingredients except the cereal. Once the dry ingredients are incorporated fold in the cereal with a spatula. Fill muffin tins to the top and bake for about 25-30 minutes. They will spell delicious.
If you can serve them hot they will literally melt on your tongue. They are so moist!
