Cheshire County, New Hampshire, United States
June 02
On the infrequent occasions when I have been called upon in a formal place to play the bongo drums, the introducer never seems to find it necessary to mention that I also do theoretical physics. --Richard Feynman


OCTOBER 27, 2009 9:12AM

Yankee Harvest Pumpkin Apple Muffins

Rate: 10 Flag

Pumpkin apple muffins warm from the oven with just a bit of fresh creamery butter. Photo Copyright (c) 2009 CoyoteOldStyle 


As October winds down and we head into the colder weather that is a prelude to winter, it’s a good time to use the wonderful fruits and vegetables of the autumn harvest. Since the house is getting a little chillier, more baked treats are a natural. After all, the oven will help warm you up. There are pumpkins in the house for Hallowe’en and there are all those apples that you picked at the local orchard last weekend.


Apple and pumpkin pies leap to mind, but what if you don’t want to have pie for breakfast?* Here’s a recipe that combines two extraordinary tastes of fall into one warm, moist and satisfying morning treat. Pumpkin and apple compliment each other beautifully and both are packed with nutrients. Whether you add the optional raisins and nuts or not, these muffins are truly a harvest celebration on your plate.


Yield: 12 muffins 


1½ cups unbleached all purpose flour

¾ cup Splenda® or granulated sugar

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon allspice

½ cup buttermilk or plain nonfat yogurt

½ cup vegetable oil

1 egg, beaten

½ cup pumpkin purée (canned is fine, but do not use pumpkin pie filling)

1 medium apple, variety of your choiceMake sure you have qualified help in the kitchen. Photo Copyright (c) 2009 CoyoteOldStyle

½ cup raisins (optional)

½ cup chopped walnuts (optional)


Preheat the oven to 375° Fahrenheit. Put paper liners into each cup of a 12-count muffin pan. If you wish, you may grease each well instead of using the paper liners.


Combine the dry ingredients, except for the cinnamon, ginger and allspice, and set aside.


Peel and core the apple, then chop into small bite-sized pieces. Mix in the buttermilk, oil, egg and pumpkin. Add the spices and blend well. If desired, stir in the raisins and/or chopped nuts.Can't I have just one more? Photo Copyright (c) 2009 CoyoteOldStyle


All at once, add the dry ingredients to the pumpkin and apple mixture. Stir just until the flour is moistened. Do not over mix. If the batter is too stiff, add a little more buttermilk.


Fill the muffin cups equally and bake for 18 to 23 minutes. When a toothpick inserted in the center of the muffin comes out clean, remove them carefully from the oven and enjoy!



*Some sources claim that E. B. White penned this bit of wisdom:


To foreigners, a Yankee is an American.

To Americans, a Yankee is a Northerner.

To Northerners, a Yankee is an Easterner.

To Easterners, a Yankee is a New Englander.

To New Englanders, a Yankee is a Vermonter.

And in Vermont, a Yankee is somebody who eats pie for breakfast.

That all might be true (except for the distinction of only Vermonters being Yankees) but I actually know quite a few folks who believe with every fiber of their being that pie is a perfectly acceptable breakfast, or lunch for that matter, with or without a scoop of vanilla ice cream.



 Text and Photographs Copyright © 2009  CoyoteOldStyle
All Rights Reserved.

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Those look awesome! Please, PLEASE send cooler weather... I'll handle the muffins. And stocking firewood. Just send cooler weather. It's been summer here for decades, it seems like...
Pie is good any time COS.
I love that little kid there holding the pumpkin. Is it the grandson?
Nice recipe, but I don't cook much anymore. Looks good though!!
Gordon, I'll get a big box and fill it with some of today's chilly air and send it priority mail. Save the muffin recipe for later and let me know how they turn out!

Mission, I've gotta agree with you there. Yep, that's the grandson helping with pumpkins by scooping out the inside and carefully putting it back in.
These look fabulous . . . as always!
Owl, c'mon, just try one batch. You know you want them!
I opened the post and immediately, my mouth began to water.
This is pure food porn, Missie. Food porn. Right here in River City.
Ooooo, Ms. Fingerlakes, you know it. Just slather on that rich creamery butter!
CoyoteOldStyle, you've done it again! Another fall recipe combining many of my favorite things. I'll have to make this immediately! I also love E.B. White's (it sound like his) Yankee wisdom. Count me as a Californian who thinks pie is just fine any time!
First, the muffins look fantastic. Second, love the EB White (or whomever) line, which I wasn't familiar with. Third, we've been enjoying warm fruit pie and sharp cheddar for breakfast for 30 some years now (might have had it first at Sturbridge, come to think of it . . . ), and have converted the kids to the same faith.
I am so making these tonight! Lovely recipie!
suzlilpman, thank you! I thought I went a bit overboard purchasing canned pumpkin this year but I seem to have come up with lots of uses for it. Enjoy! And have a piece of pie.

Pilgrim, thanks! I used to go with my grandfather many years ago to Jean's Pastry on West Street in Keene for lunch. He'd order a piece of apple pie with ice cream for lunch and then admonish me to say not a word to my grandmother about it. Now that Jean's and my grandparents are gone, I guess it's okay to break the silence. Keep the faith!

65, thanks so much. Please let me know how they turn out for you!
Yum! Does this ever look good! Love them when filled with nuts and raisins and especially using Splenda. Bet they're really moist with the yogurt in it. Pie is an acceptable meal at any time. Have had it for breakfast many mornings! And muffins rank closely!
What about Westerners?

Yummy dish. I'm hunting down some canned pumpkin today. They might have frozen pumpkin steaks at the good store.
Hi Pamela, yes moist they are for sure. Nuts and raisins make these extra good. And if pie's not available, these will do nicely!

Zuma, EB was not available for comment so I don't know what he would have said about Westerners. I think canned pumpkin is so versatile. Let me know how you make out at the store.
Thanks, jane. You could serve these at your Hallowe'en party! Seasonal is a good way to go, especially if you're trying to buy local ingredients. Then you know where it came from and that it's fresh, not having been stored in some warehouse somewhere.