Pumpkin Apple Spice Muffin Cake

Pumpkin Apple Spice Muffins

(www.melskitchencafe.com)

 

Pumpkin Apple Spice Bundt CakeThe first pie crust I made 40 odd years ago – though perfect in almost every way – could have been registered as a lethal weapon; it was hard as lead!  My Mother raised 5 of us as a single parent, working two jobs most of our growing years; learning to cook came in individual, sometimes traumatic lessons. Understandably over the years, I’ve steered clear of pie crust and quick bread/muffin recipes.

 

My recent cooking bravery led me to this mouthwatering, delicate and light muffin recipe.  This is my 4th creation with this recipe, each try being simply delicious. First muffins, then a combo of muffins and a small loaf, the 3rd a big loaf and this one, of course, a Bundt version. Raisins have been a standard addition with other additions such as bananas and applesauce giving the finished product subtle but yummy differences.

 

Pumpkin Apple Muffin - CakeIt’s versatile and made of common refrigerator and pantry staples, a quick Saturday morning yummy for DH and the kids.  Let us know how this turns out in your kitchen – especially the topping, as I’ve not yet used that part of the recipe.

 

Yield: 2 dozen muffins

 

1 2/3 C flour (I use 1 C. whole wheat and 2/3 white)

1 C sugar (I use 2/3 C brown sugar)

1 TBLSP pumpkin Pie Spice (I use 2)

1 TSP baking soda

¼ TSP salt (if you’re watching your salt, skip this)

¼ TSP baking powder

1 C canned pumpkin

½ C butter or margarine

2 large eggs, lightly beaten

1 Granny Smith Apple, peeled and finely grated/chopped

 

1 TSP Pumpkin Pie Spice

3 TBLSPS sugar

 

Combine first 6 ingredients in a large bowl; make a well in center of mixture.

Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened.

Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full.  Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins.

Bake at 350 degrees for 20 minutes. Remove from pans immediately and cool on wire racks.

 

Original author’s tip: if you don’t have pumpkin pie spice, use the following; ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves.

Please let us know how your version of this recipe turned out.  We post all appropriate comments; learning new recipes is mega fun!

Danielle

 

NOTE: Don’t tell Danielle, but I recently made this same cake adding 2 TBSP cocoa to the mixture and about 2 cups of walnuts and 1 cup of chocolate chips. I didn’t have the apple, so I put in applesauce instead. The cake was literally AMAZING. I don’t remember if she had given me the site, or if it was something I found, but seriously… that was Chocolate to Die For! I don’t know who it was that first mixed chocolate, apples and pumpkin, but they must have been seriously in love with decadence!!!!

Decadent Chocolate Cake – Sinfully Delicious

Chocolate cake anyone?

Tonight as we sit here proclaiming our diets successful we found we were craving chocolate cake, not the store purchased mounds of whipped frosting, but rather instead, the delicious, light fluffy kind of chocolate cakes that come from your own kitchen with homemade frosting and all the delicious bits of chocolate you get to lick from the bowl.

So, it was time for a tester.

Somebody had to be the victim, throw the diet to the curb and take the first bite. Don’t look at me, I didn’t even lick the spoon.

Chocolate Cake —

Ingredients

6 egg whites whipped until solid peaks form

2 egg yokes

1/2 cup sugar

1 teaspoon vanilla

1/2 cup cocoa

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup half and half

2 cups finely grated zucchini

3 cups flour – double sifted before measuring

Batter will be extra thick, for higher altitudes, you may need to increase the amount of baking powder and half and half by another teaspoon or so.

Blend slowly adding each ingredient one at a time until the flour, then add the the flour one cut at a time mixing thoroughly.

Pour into a 9 X 13 inch pan or two 9 inch round pans and bake at 350 degrees for 35 minutes.

Toothpick should come out clean.

Chocolate Butter Cream Frosting

3 cups sifted powdered sugar

1/4 cup butter softened

1/4 cup cocoa

1/4 cup half and half (add one spoon at a time until desired consistency – may not take a whole 1/4 cup)

Whip until soft peeks form and you can spread easily onto a nice cool cake.

I know… everyone wants a taste test… but you’ll have to wait until tomorrow. Because this one HAS to sit in the fridge overnight to be the BEST cake in the world.

YUM.

Note: For eXtra chocolaty frosting, you can use melted dark chocolate in place of cocoa. Just pour melted chocolate into the mixer while it’s mixing and let it spin.