Monday, November 28, 2016

Pumpkin Apple Gingerbread Muffins

At long last, I have cracked the butter problem. It was a simple solution all along: a food scale. One of my flatmates brought one into our home and I think I'm in love. No more guessing grams or guessing tablespoons of butter! Now, I can weigh it. So I just have to be able to check my math, no biggie...

These muffins were meant to be a bridge from fall into the holiday season, combining the top fall flavors (apple and pumpkin) with the festive foods of Christmas (ginger and molasses). I've had to Google things in the grocery store aisle a few times in London, mostly because the aisles are organized differently (sugar is with coffee and not baking at some stores). But I've also Googled because things have different names and molasses was no exception. Instead, we have 'black treacle'.

The only time I've heard of treacle before was in the Harry Potter books when discussing treacle fudge. So now I can say I've baked with it and made magic--okay, that might be a stretch. The can of treacle is cute and British but is also very impractical for pouring. Treacle everywhere. Mischief not managed.

As always, cream together room-temperature butter (or in my case, gently microwaved butter) with the sugars until combined. Next, add in the eggs, vanilla, pumpkin puree (DIY recipe coming soon!), milk, and treacle (aka: molasses). I suggest using a mixer for this. Beat until everything is nice and smooth.

Stir in the spices, salt and baking soda and powder. Then slowly add the flour in, mixing gently to prevent a dust storm. Sometimes it's inevitable. Mix until no streaks of flour remain. Lastly, fold in the chopped apple. You could also add nuts to the batter if desired.

Bake at 350F for 20 minutes or until baked through. The batter makes 24 muffins. Allow to cool before enjoying, possibly with a good cup of tea--or coffee.


  • 1/4 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup pumpkin puree
  • Scant 1/3 cup whole milk (or full 1/3 cup of greek yogurt)
  • 2 Tablespoons treacle (molasses)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 cups all-purpose flour
  • 2-2 1/2 cups apples, peeled and chopped
  1. Preheat oven to 350F and line a muffin pan. Set aside.
  2. In a large mixing bowl, cream the butter and sugars.
  3. Add the wet ingredients (eggs, vanilla, pumpkin, milk and treacle) to the butter and sugar. Mix until combined.
  4. Mix in the salt, baking soda and powder as well as spices. 
  5. Next, add the flour, 1 cup at a time, stirring until no flour streaks are left. At this point, I switched so a spoon instead of a mixer to minimize mess. 
  6. Lastly, fold the apple pieces into the batter until evenly mixed.
  7. Bake for 20 minutes until firm and cooked through.

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