There are muffins these days that could double as dessert.
You know the ones I mean — the ones we all fall for because they’re covered in irresistible streusel or sugary glaze that we con ourselves into thinking are still perfect breakfast food.
These are not those kinds of muffins.
“Apple Pumpkin Walnut Muffins” are not overly sweet, especially because I was forced to cut the light brown sugar amount in half when I realized my box was nearly depleted and I was too lazy to run to the store. (Hey, what can I say?) But you can use the full 1/2 cup measure of brown sugar plus 1/2 cup granulated and they’d still be far from sugar bombs.
The recipe is from “The Apple Lover’s Cookbook” (W.W. Norton & Company) by Amy Traverso. The book, of which I received a review copy, has become my go-to source for apple recipes, what with its range from savory apple uses (“Duck Panzanella with Apples and Thyme” to sweet ones (“Rustic Apple Brown Betty”).