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!”
These 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:
- 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
- 1/2 cup flour
- 1/2 cup sugar
- 1 tsp. cinnamon
- 5 Tbsp. cold butter, cut into small cubes
- Preheat oven to 350 & line 2 muffin tins with papers. (Yield is about 21 muffins)
- 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.
- Cream cheese mixture: in electric mixer bowl, blend ingredients until smooth. Place a heaping teaspoon on top of batter in each cup.
- 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.
- Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 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!
Linked up at TidyMom