Snow Day Muffins

The Orange Bee is home-bound today.  Thick ice covers the roads, wind is whipping through at 30-40 mph, temperature a frigid 21*and dropping.  While watching the birds at the feeders today I’ve noticed them being blown from one spot to the next as their tiny feet slip and slide across the icy ground. It is amazing indeed that they are able to land on the feeders, as the wind seems to blow them away from their destination time and again. I can’t think of a better way to spend this day than with hot out of the oven muffins, a cup of hot tea and a good book in front of our toasty, roaring fire.

As I would not be heading to the grocery store I poked around in the pantry to see what was on hand.  Luckily I had recently purchased apples and I found a can of pumpkin and all the spices needed to whip up these muffins.  The aromatic spices wafting through the kitchen brought Miss T out of her room to see what was baking.

Snow Day Muffins would be good on any cold, fall or winter day.  You would be well served to try one hot out of the oven with a steamy cup of coffee or tea.  They would be delightful served at a brunch, with breakfast or as I’m planning , an afternoon snack.

I’ve enjoyed watching the birds toughing out the weather for a few seeds or some nuts at the feeders today.  If you would entertain seeing an American Goldfinch, a purple Finch and a dark-eyed Junco feasting on this icy day check out their photos on my “photo” page. Now, I’ll be snuggling up in front of that fire with a fresh-baked Snow Day Muffin, a cup of piping hot tea and a good book.  Until next time…

Enjoy!

Snow Day Muffins

Streusel Topping:
3 tbsp. all-purpose flour
1/4 cup sugar
1/2 tsp. cinnamon
2 tbsp. cold unsalted butter
Muffins:
2 1/2 cups all-purpose flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 cup pumpkin purée
1/2 cup vegetable oil
2 cups finely chopped, peeled apples

Preheat oven to 350*F.  Butter 18 muffins cups or line them with muffin liners.
To make the streusel topping, in a small bowl, stir together the flour, sugar and cinnamon. With a fork or pastry blender, cut in the butter until the mixture resembles a coarse meal.  Set aside.
To make the muffins, mix together the flour, sugar, spices, soda and salt in a large bowl. In a medium bowl whisk together the eggs, pumpkin and oil; add to the dry ingredients and stir just until the dry ingredients are moist.  Stir in the apples.  Fill each muffin cup two-thirds full; sprinkle about 1 1/2 tsp. of topping onto each muffin.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.