Recipe: Apple Cider and Pumpkin Muffins

“This recipe tastes just like fall!”

– Chef Genevieve, back from a summer break!

Recipe grade: ★ ★ ★ ★ ★

Where I got this recipe: This recipe is from a website called Mel’s Kitchen Cafe.

Cooking Partner: My mom

The recipe in a few words: sweet, flavorful, moist

What I liked about this recipe: It’s a great fall idea to make. The flavor is so good with apple and pumpkin together. My idea was to add a cinnamon glaze – so good! It’s better with the icing than without.

What I would change about this recipe: If I change one thing, I would try pumpkin spice frosting. I would also try adding in oatmeal to the mix for some extra awesomeness!

My recommendation: I recommend this for a fall idea to make.

Ingredients:

• 1 2/3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup canned pumpkin
• 1/2 cup neutral oil or melted butter
• 2 large eggs
• 1 large apple, peeled and chopped into small pieces

Recipe:

1. Preheat oven to 350 degrees.
2. In a bowl, combine the flour, sugar, pumpkin pie spice, baking soda, salt, and baking powder.
3. In a separate bowl, combine pumpkin, oil or butter, and eggs.
4. Add the wet ingredients to the dry ingredients. Mix a little, but it’s ok to not be all the way mixed.
5. Add the apples and fold in gently until it is fully mixed.
6. Add the batter to lined muffin pans and bake for 17-20 minutes.
7. For the glaze, I used powdered sugar, cinnamon, and milk and drizzled it on top.
8. Enjoy!