With the Seasons being opposite between here and New Zealand, my brother and his family will return home to the delicate produce of early spring, while we enjoy the Autumn bounty, and savor the season with a little subtle sweetness.
I made both these Pumpkin Muffins and Apple Brownies, and served them for breakfast while our family was in town. The brownies were originally for dessert, but we ate so late one night, no one felt like a sweet treat after the evening meal, so they were repurposed for the morning meal.
1 1/2 cups canned pumpkin
1/3 cup oil
1 teaspoon vanilla extract
1/2 cup brown sugar
1 1/2 cups flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Heat the oven to 350F and fill 12 muffin cups with paper liners.
In a large bowl, combine the pumpkin, oil, eggs, vanilla and brown sugar. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Add the flour mixture to the pumpkin mixture, stirring just until combined.
Pour the batter into the muffin cups and bake until the muffins are slightly puffed and golden brown, about 25 minutes. Cool in the pan on a wire rack.
Recipe adapted from Family Fun, November 2012
3 cups flour
3 cups apples
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/3 cup orange juice
1 cup vegetable oil
1 teaspoon salt
Heat oven to 325 degrees. Grease and flour a 9 by 13 inch pan. Peel and core 3 to 4 apples, then chop into small pieces. Mix all ingredients in a large bowl. Bake 45 minutes to an hour.
Recipe adapted from The Dining Guide, May 2013