Hi, my name is Lindsay, and I am addicted to buying canned pumpkin.
I have been to the Co-op three times this week, and I have bought at least one can of pumpkin puree each trip. It’s on sale, what can I say? I have been making a lot of dishes with pumpkin in them as well, so it’s not like I am not using it! I promise, I am not hoarding pumpkin in my pantry.
I love apples, and I have been eating at least one a day for weeks now. I would have thought I would be sick of apples by now, but apparently not. I made these Apple Cinnamon Streusel Muffins the other day for dessert and then ate them for breakfast the next day. They are super moist and tasty little things. Of course, what doesn’t taste good with that crispy, crumbly, buttery, sugary topping on it? Alright, maybe there are a few things that still wouldn’t taste good with a streusel topping, but I will leave that up to you to find out.
This post is going to be relatively quick as I have been trying to finish it for the past three days. I usually try to do all my work on here while Ari is napping, but she has not had any good naps the past couple of days, so I have been writing this post piece by piece. And to make matters worse, I got on here today to finish it, and the majority of it disappeared on me. Sad face. I am on edge because I have a feeling she will be poking her tiny little head around the corner into the den any minute now. Ah, the joys of parenthood, scrambling to finish any task that is impossible to complete with a destructive little munchkin running around.
Speaking of which, I have also been trying to get my Fall decorating done today, but that isn’t even halfway done yet. This due to the fact that Ari likes to misplace my decor for me, tear things apart that I just set up, and attempt to eat anything that somewhat resembles “nandy” (aka candy). Hopefully it will be done by Halloween!
Well, I hope you aren’t sick of apples yet either so you can make these muffins to enjoy on this chilly fall day!
- 2 cups whole wheat pastry flour
- 1 tbsp baking powder
- ¼ cup ground flax seed
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp allspice
- 1 cup milk of choice
- 1 small apple finely chopped or shredded
- ½ cup unsweetened applesauce
- ¼ cup maple syrup, agave, or honey
- 1 tsp vanilla
- ½ cup oats
- ¼ cup sucanat (or brown sugar)
- 1 tbsp butter or vegan butter spread
- 1 tsp cinnamon
- Preheat oven to 400 degrees
- Mix together the dry ingredients in a medium sized bowl
- In a separate bowl, mix together the wet ingredients
- Add the wet to dry, and stir until well combined
- Pour the batter into the the holes of a muffin pan until they are each about ¾ full
- In a blender or food processor, blend the oats into a flour consistency
- Melt the butter, then add to it the oats, sugar, and cinnamon
- Top each muffin with ½-1 tsbp of the topping mixture and press down on it slightly so that it sticks to it
- Bake for 30-35 minutes at 400 degrees