Pumpkin Apple Muffins

Before pumpkin season begins that is if it hasn't begun already I whipped up these muffins to satisfy the autumnal atmosphere. Apple and pumpkin pair exceptionally well together and the streusel topping adds just that extra touch to an already scrumptious muffin. 

Pumpkin Apple Muffins

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makes 12 muffins

2 cups flour

1/2 cup dark brown sugar

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup canned pumpkin

1/2 cup vegetable oil

2 peeled and chopped apples

Streusel Topping:

1/4 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1 tablespoon butter

Cut in the butter until the mixture resembles course crumbs

Preheat oven to 350ºF. Line a 12 cup muffin tin with baking papers. 

In a large bowl combine flour, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. Add the peeled chopped apples and stir. 

In another bowl combine eggs, pumpkin and oil. Stir into the dry ingredients just until moistened. Fill the lined muffin cups almost full. Sprinkle 1 heaping teaspoon of streusel mixture over each muffin. Bake for 25 to 30 minutes or until done. Cool in the muffin tin for 10 minutes before removing to a wire rack. Once completely cool sprinkle with icing sugar. 

Pumpkin Spice Cake with Caramel Sauce

While others reach for a frothy pumpkin spice latté, I prefer to make and enjoy a slice of pumpkin spice cake. And for those that want a change from pumpkin pie this cake will certainly satisfy. It has a spicy rich amber texture and the caramel sauce adds the golden touch of sweetness making this cake very indicative of the season.   

Pumpkin Spice Cake
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16 oz can of pumpkin (approx. a 540ml can)
1 cup caster sugar
1 cup coconut sugar
1/2 cup vegetable oil
1/2 cup apple sauce
4 eggs, beaten 
2 cups of cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg 
1/2 teaspoon salt

Notes: If you do not have or can not find coconut sugar that use 2 cups of caster/white sugar. You can use 2 cups of all purpose flour if you do not have cake flour.

1. Preheat the oven to 350ºF (180ºC).

2. Grease and flour a bundt cake tin.

3. Combine all the dry ingredients (flour, baking soda, cinnamon, nutmeg and salt) into a medium sized bowl. Set aside.

4. In a large bowl beat the pumpkin, sugar, vegetable oil, and apple sauce until smooth.

5. Add the eggs and mix well.

6. Add the dry ingredients to the pumpkin mixture and using a spatula stir until well blended. 

7. Pour the batter into prepared cake tin. And place in the oven. 

8. Bake for about 1 hour or until a toothpick inserted comes out clean. 
I usually check the cake after 45 minutes. Then adjust the remainder of the baking time according to how well the cake is done at that point. I did end up baking the cake for 1 hour and 10 minutes.  

Let cool on a wire rack. Once cake has cooled remove from tin. Dust with icing sugar or drizzle with a caramel sauce.
  
Caramel Sauce
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3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons white sugar
3 tablespoons half and half (I used 2% milk instead)
1/2 teaspoon vanilla

Put all the ingredients into a saucepan. Boil for 1-2 minutes. Remove from heat and spoon over cake.

You can serve immediately or let the caramel sauce cool. To which it takes on more of a maple sugar flavour reminiscent of those little maple leaf shaped sugar cubes.