If it's October, it must be Pumpkin

It's October: high season for anything pumpkin.

I know a lot of pumpkin haters who groan about how pumpkin pervades the market every fall. Consider, though, that the American native is a nutritional heavyweight. This variation of squash originated in Mexico and is very high in dietary Fiber, vitamins A and C, riboflavin, potassium, copper, and manganese. Pumpkin is also a good source of vitamin E, thiamin, niacin, vitamin B6, folate, iron, magnesium, and phosphorus. 

I think God made pumpkin a fall fruit so that our bodies would be ready to fight the cold of winter.
peeled, cored and chopped, apples give these muffins an extra sweet punch I love pumpkin so much that my boys grew up eating a lot of pumpkiny food in the fall. My youngest son's favorite pie was pumpkin. We ate a lot of rich pumpkin bread slathered in cream cheese. Pumpkin donuts were a definite every fall. And yes, we ate pumpkin muffins. Interested in any of the above? Let me know and I'll share a recipe with you.

Here's a recipe for muffins that have pumpkin  and diced apple in them, and are crowned with a crunchy streusel topping that would make any muffin special. Try it on blueberry muffins or just plain muffins to make them not-so-plain afterall. 

​I'm including a second pumpkin muffin recipe in my upcoming Manic Muffin Mix Cookbook, which I'll be giving to all the members of my Friends, Fan and Family elist in December. Want in? Sign up to receive my emails here. Pumpkin Apple Streusel Muffins This topping would make any muffin special
For streusel topping, mix in a small bowl
1/4 cup sugar
2 TBS flour
1/2 tsp cinnamon

Use a fork to blend in, mixing until crumbly:
1 1/2 TBS Butter

Set aside streusel topping.

For muffins, mix thoroughly in a large bowl
2 eggs
1 1/2 tsp. vanilla
1/2 cup salad oil
1 cup water
1 cup solid pack pumpkin
1/2 TBS pumpkin pie spice
Add
1 cup peeled and finely chopped apples
Add and stir in until no dry areas remain
2 3/4 cup muffin mix

Spoon batter into greased or paper-lined muffin cups, filling 3/4 full.
Sprinkle streusel topping over batter
Bake in a preheated 350° oven 30-35 minutes, until a toothpick inserted into one comes out clean.
  Jennifer Bohnhoff' lives in the mountains in central New Mexico, where she teaches middle school language arts. Since her three sons have grown up and moved away, she only makes muffins and other foods for her husband and visiting friends. She is the author of historical novels set in several different time periods and a series of funny contemporary novels for middle readers. She is currently working on an historical novel set in New Mexico during the Civil War. You can read more about her books on her website by clicking here.