Pumpkin Apple Cream Cheese Streusel Muffins. Intensely delicious.

Fall is always the most depressing season here in Florida. While friends in other parts of the country & world are posting on Facebook about cooler temperatures, fall leaves, & sweaters, I’ve been in flip flops since February & my A/C is still blaring 24 hours a day. I miss seasons. I miss jeans! It wouldn’t hurt to come home from a run not dripping with sweat either…

So I try to will Fall here to the subtropics from my kitchen. Today’s post is my hail-Mary, 4th-&-goal, “It’s Fall, gosh darn it!”

muffinsThese muffins are intense. Amazing. Fall in a mouthful. And you know what? It worked! We’ve been soaking in torrential rains since Monday afternoon, & the temperature on my dashboard actually started with a 6 this morning! 69 degrees! It’s FALL in Florida!!!

…until it dries out & both temps & humidity go back up to the 80s for at least another month. But you know what? I just wore jeans two days in a row! In September!

Here’s how to bring Fall into your kitchen:

Muffins:

  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup pumpkin puree (use the rest of your can to make these & thank me later)
  • 1/2 cup vegetable oil
  • 2 cups chopped peeled apples (about 1 1/2 apples. I used Braeburns because they were on sale.)

Cream cheese layer:

  • 6 oz. cream cheese, room temp
  • 1/2 cup sugar
  • 2 Tbsp. milk
  • 2 tsp. vanilla

Streusel:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 5 Tbsp. cold butter, cut into small cubes
  1. Preheat oven to 350 & line 2 muffin tins with papers. (Yield is about 21 muffins)
  2. Make muffin batter: whisk together dry ingredients in a large bowl. In a smallish bowl, mix together pumpkin, eggs, & oil. Mix wet ingredients into dry until incorporated. Stir in apples. Fill muffin cups 2/3 full.
  3. Cream cheese mixture: in electric mixer bowl, blend ingredients until smooth. Place a heaping teaspoon on top of batter in each cup.
  4. Streusel: using a pastry blender or 2 forks, cut ingredients together until they form a coarse crumb. Easily the most time-consuming step; I personally have a love-hate relationship with streusel (love to eat it, hate to make it), but trust me, it’s worth it.
  5. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Optional: top with glaze when cooled (1 cup powdered sugar mixed with 2 Tbsp. milk). But they are insanely delicious without, let me tell you!

muffinLinked up at TidyMom

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