Pumpkin Apple Streusel Muffins

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It can be hard getting up the mornings, especially a Monday, but what if you had something delicious waiting for you as a reward for getting up? Getting up has just gotten more exciting when these delectable autumnal muffins are waiting for you.

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Eating breakfast in the mornings is important, it refuel’s you after you night of fasting. You need something comforting and nourishing. Pair this little pumpkin and apple laden muffin with a seasonally ripe apple and you’ve got yourself a fine little feast.

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It’s okay to treat yourself to a cakey, apple spiced streusel topped muffin for breakfast every now and again, especially if it’s a Monday. We all need something to kick-start our week when the prospect of another relaxing weekend seems so far away. These make great snacks too, you can pack one in your partner’s lunch box, your child’s lunch box ,not forgetting yourself too! Everyone can enjoy a sweet treat!

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These muffins are made up of fresh, seasonal Cox’s apples as well as pumpkin puree and a hefty dose of apple pie spice. A mixture of caster sugar and light brown muscovado sugar is also used. I love to use muscovado sugar at this time of year. It adds a lovely treacle flavour to whatever your adding it to. Spelt flour was my flour of choice. I love this nutty grain, it can be used instead of plain flour for most recipes.

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Before these hit he oven the smell from the batter will have your mouth watering, I was sure to snag one as soon as they came out of the oven. Bliss! I’ve eaten two since. Pumpkin Apple Streusel Muffins 6

Apples are one of my absolute favourite things about autumn, they hang in abundance from most tree’s and the sweet smell of these much-loved fruits always gets me in the mood for baking them into something. I’ve never paired them with pumpkin before and this won’t be the last. I love the contrast of the pumpkin flavoured crumb, streaked with apple pie spice and golden chunks of juicy yet firm apples.

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The crumb is very light and tender. Be sure not to over mix your batter, as soon as the flour has disappeared then stop. Mix any longer and you’ll end up with heavy, claggy muffins. Not what you want on a Monday morning, or any morning for that matter.

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A simple little buttery streusel graces the top of the batter. As it cools, it crisps up and becomes a spicy, sugary, crunchy topping. A perfect contrast to the fluffy interior.

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Bake up a batch of these one evening and you’ll make waking up a whole lot easier. Who could resist a comforting treat to start your day of with, you’ll be waking up bright eyed and ready for whatever the day throws at you.

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Yields – 18-21 Muffins

Ingredients

{muffin batter}

  • 300 grams (2 1/2 cups) White spelt flour
  • 200 grams (1 cup) Caster sugar
  • 200 grams (1 cup) Light brown muscovado sugar
  • 1 teaspoon Baking powder
  • 2 teaspoons Apple pie spice
  • Pinch of Maldon sea salt
  • 2 Large eggs
  • 200 grams (1 cup) Pumpkin puree
  • 125 ml (1/2 cup) Rapeseed oil
  • 210 grams (2 large apples) (2 cups) Cox’s Apples (peeled, cored and finely chopped)

{streusel}

  • 2 tablespoons White spelt flour
  • 50 grams (1/4 cup) Light brown muscovado sugar
  • 1/2 teaspoon Apple pie spice
  • 55 grams (1/2 stick) Unsalted butter, at room temperature

Method

  1. Pre-heat the oven to 175C (350F) and line two, 12 cup muffin tins with muffin liners and set aside.
  2. In a large bowl whisk together the spelt flour, caster sugar, light brown sugar, baking powder, apple pie spice and the salt.
  3. In a medium bowl whisk together the eggs, pumpkin puree and rapeseed oil. Add this to your dry ingredients and stir using a spatula until most of the flour has just disappeared. Add your apple chunks and continue to stir until all the flour has just disappeared.
  4. Spoon into your muffin cases filling 2/3 of the way full.
  5. To make the streusel, place all the ingredients in small bowl and rub with your finger tips until it comes together then drop little pieces on top of your batter. Bake for 25-35 minutes or until a cake tester inserted into the centre comes out clean. Leave to cool in the tins on a wire rack.

Notes

* Recipe adapted from Prairie Home Breads – Judith Fertig

* Store in a cake tin with a tight fitting lid for up to 3 days.

* Keep in a cool, dry place away from direct sunlight.

Sweet and Savoury Sunday #81

Cupcakery
Welcome to week #81 of Sweet & Savoury Sundays!
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Calling all bakers who love baking cakes! I’m looking for new members to come and join a baking group that I run called The Cake Slice Bakers. Basically what we do is bake our way through one book for a year, then blog about our chosen cakes. We only take new members once or twice a year, depending how keen you are to join and this is the time of year where we open the window for new members. Our chosen book for our new baking year which starts in November is Southern Cakes by Southern Living. If anyone is interested in joining or wants more information then drop me a message. We’d love to have you!
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
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Baking In Pyjamas Favourites:
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 link party 81 favourite 1
Mudslide Cupcakes by Family Table Treasures
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 Apple-Cobbler-Bars-680x1024
Apple Cobbler Bars by The Seasoned Mom
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Starbucks-Copycat-Gluten-Free-Vegan-and-Paleo-Pumpkin-Scones_refined-sugar-free
Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones by Gluten-Free Vegan Love
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Most viewed link this week
 link party 81 most viewed
Apple and Cranberry Brown Sugar Cookies by Simply Suzannes
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Salted Coffee M&M Blondies

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Salt meet coffee, coffee meet salt. These two go exceedingly well together, if you’ve never tried this combination then now’s the time. Add a bag of peanut m&ms and you’ve got yourself a fun little treat on your hands.

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Soft blondie with a crunch from the peanut m&m’s are flavoured with three types of coffee and a generous sprinkling of Maldon sea salt. These blondies are so versatile and will most likely be my go to recipe for future blondies. Keep the foundations the same and be adventurous playing around with different flavours and add-ins.

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Be sure to use dark brown muscovado sugar for these, the smell that will permeate your kitchen will have your mouth-watering. It gives these brownie and deep, caramel like flavour and makes them nice a chewy.

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Coffee extract, Kahlua and Instant espresso powder are all used to give these blondies their coffee notes. Sharp shards of sea salt streak the crumb and get an additional sprinkle on top and for a bit of texture a bag of peanut m&ms.

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To get that perfect blondie texture of chewy around the edge whilst soft and fudgy on the inside make sure you pull them from the oven at the right moment, 18-22 minutes is all it should take. The edges should be slightly firm with a soft centre with a slight wobble. A cake tester inserted should come out with crumbs clinging to it.

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I love any recipe that takes no time to prepare and doesn’t yield too many dirty dishes and this is one of those! A small saucepan, one medium-sized bowl and a spatula is all you need to make these. One bowl recipes are the best.

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To make these you need to melt your butter, letting it cool slightly then stir it into some deeply divine dark brown muscovado sugar. I adore the treacly scent of this sugar, perfect autumnal ingredient. To this, stir in your egg, coffee extract, vanilla extract, salt and the rich hazel coloured Kahlua. Once everything has had a good stir, add the flour, espresso powder and your m&m’s. Try not to eat them all when your making your batter, you need some in your blondies. Salted Coffee M&M Blondies 8

Now you have your fantastic blondie batter, pour it into your baking tin and sprinkle over some more sea salt and bake for up to 22 minutes. Leave them to cool a little in your tin before you put them in the fridge. Be patient and wait a couple of hours then you can get slicing and taste testing.

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Just like my brownies I like to pop these in the fridge until cold, thus making them easier to slice and rather scrumptious to eat. Nothing wrong with room temp, but I like mine cold. Salted Coffee M&M Blondies 10

These are the epitome of what a blondie should be. Fudgy in the centre, deep butterscotch, caramel tones, a crackly exterior and free from chocolate. A typical brownie, just blonde.

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Yields – 12-16 Blondies

Ingredients

  • 115 grams (1 stick) Unsalted butter, melted
  • 220 grams (1 cup) Dark brown muscovado sugar
  • 1 Large egg
  • 2 teaspoons Pure coffee extract
  • 1 teaspoon Pure vanilla extract
  • 60 ml (1/4 cup) Kahlua
  • 155 grams (1 cup + 1 tablespoon) Self raising flour
  • 1 teaspoon Maldon sea salt (Plus more for sprinkling)
  • 2 tablespoon Instant espresso powder
  • 175 grams (1 cup) Peanut M&M’s

 

Method

  1. Pre-heat the oven to 175C (350F) and butter a 8 x 8 inch baking tin, line with parchment paper. Set aside.
  2. Into a medium bowl mix together the melted butter and sugar. Add your egg, coffee extract, vanilla extract and Kahlua mixing thoroughly.
  3. Stir in the flour, salt and the espresso powder. Add the m&m’s mixing well then pour into your baking tin, sprinkle over some more salt and bake for 18-22 minutes or until the edges are set but the middle still had a soft wobble.
  4. Leave on a wire rack to cool.

Notes

* Recipe adapted from Inspired Taste.

* Once baked, store in the fridge for around 3-4 hours enabling you to slice the blondies neatly.

* Keep in a cake tin with a tight-fitting lid for up to 3 days.

* Store in a cool, dry place away from direct sunlight.