Wishful Wednesday: Warm socks, my own bed and the perfect fall muffin

I’m in New York this week traveling for work. I usually love work travel, especially in this city. But it’s rainy and cold here and after a 6 am flight this morning and a day full of meetings, I’m exhausted. I think I’d like nothing more than to be at home, reading on the couch, wearing warm socks and eating one of these. I borrowed this recipe from the blog Circle B Kitchen and tweaked it slightly. These muffins are perfectly sweet and filled with the flavors of fall. Enjoy one for me.

Pumpkin-Apple Cinnamon Streusel Muffins

For Topping:

1Tbs all-purpose flour
5 Tbs sugar
1 tsp ground cinnamon
1 Tbs unsalted butter, softened

For Muffins:1 1/2  cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp freshly grated nutmeg

1/4 tsp pumpkin pie spice
1 can pumpkin
3 oz vegetable oil
1 1/8 cups sugar
2 large eggs, lightly beaten
1 apple, peeled, cored, and chopped into small-ish pieces

Directions:

Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until

mixture resembles coarse meal.    

Preheat oven to 350F.  Grease muffin pan with cooking spray.

Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium

bowl.

Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until

well combined. Fold in apples and the raisins.

Fill muffin tins with batter and sprinkle with topping mix.

Bake until a wooden pick or skewer inserted in center of muffin comes out clean, about 20

minutes.