What’s the perfect fall combination, well apples and pumpkin spice! Now before you dismiss this idea because you see everything with pumpkin spice this time of year , let me make my case for this delicious recipe. Nothing beats home made apple sauce, especially this time of year when we have so many apples available. I always flavor my apple sauce with cinnamon, using my homemade pumpkin spice , it’s amped up flavor, with nutmeg, cloves, ginger and allspice. The resulting taste is so good, you will only want pumpkin spice applesauce from now on ! Honest!!!
From by the bay , wishing you pumpkin spice food memories!
Pumpkin Spice Applesauce
6 large red apples – peeled, cored and sliced, approximately 2 lbs. ( like Macoun or Macintosh)
1/2 cup water
1/2 cup white granulated sugar
2 teaspoons pumpkin spice mix ( recipe below)
Place all the ingredients into a medium saucepan and bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring occasionally until apples are soft. Remove from heat and cool. Mash the apples together with a potato masher. Place in an air tight container and refrigerate until ready to use. It will keep in a refrigerator for about 1 week.
Pumpkin Spice Mix
2 teaspoons ground cinnamon
3/4 teaspoon fresh ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Mix all spices together well and store in a closed air tight container.
It’s fall and it’s seems like there is pumpkin spice all around us……..there is a reason, pumpkin spice smells and tastes delicious, but use it where it’s makes a difference. There is no finer place than sugar donut muffins! These light as air muffins are a perfect fall morning breakfast. I’ve updated the recipes for the season using my own pumpkin spice blend. This sugared blend is also perfect for your morning coffee. Enjoy!
From my the bay wishing you sweet pumpkin spice food memories!
Pumpkin Spice Sugar Donut Muffins
Adapted recipe from Downtown Bakery and Creamery in Healdsburg, California
12 standard size muffins
Ingredients for batter
12 tablespoons unsalted butter, softened at room temperature
3/4 cup fine granulated sugar
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup milk
1/4 cup buttermilk
Ingredients for Topping
6 tablespoons melted butter
1 cup sugar
4 teaspoons pumpkin spice mix ( see my pumpkin spice mix recipe below)
Preheat oven to 350 Degree F. Lightly grease a standard muffin tin. Sift together in a bowl the flour, baking powder, baking soda, salt and nutmeg. Set aside. Using an electric mixer cream butter and sugar together until fluffy. Add one egg at a time, beating to combine. Using a wooden spoon to mix, alternate adding the flour mixture with the milk and buttermilk. Make sure everything is combined, try not to over mix. Spoon the batter evenly, into each muffin tin, filling the cup almost to the top. Bake muffins in the oven for 25 to 30 minutes, until a tester comes out clean. Let cool slightly, and remove muffins from the tin. In a bowl mix the sugar and pumpkin spice mix together. Use a pastry brush to brush each muffin allover with the melted butter and then roll into the pumpkin spice sugar mixture. Serve warm or cooled at room temperature.