Drunken apple spice muffins for autumnal equinox

It’s officially the first day of fall! It’s time to put away your strapless dresses, say sayonara to frozen drinks and dig through the boxes in your basement to find your fall clothing and Halloween decor. It’s also time to find your nearest apple orchard to pick some of the season’s hottest produce to use in your favorite fall recipes.

Enter my favorite way to cook apples, infused with rum and cider. There’s nothing like a warm glass of apple cider after a long day raking leaves, harvesting pumpkins and scaring the neighborhood children. What makes apple cider even better is when you add a shot of Captain Morgan. I call this “super spicy cider.” Because it’s often frowned upon to drink liquor before noon, I decided to take all of the flavors (and ingredients) I love from spicy cider and turn them into something you can eat for breakfast. I don’t think one of these muffins will give you a buzz before your morning staff meeting, though. Most of the alcohol is cooked out, leaving the delicious spice from the rum.

Drunken apple spice muffins

Serving size: 12 muffins

Ingredients:

Streusel topping:

• 2 tablespoons light brown sugar
• 4 teaspoons whole-wheat flour
• 1 teaspoon pumpkin pie spice
• 1 tablespoon butter?

Muffins:

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 teaspoons pumpkin pie spice
• 1 large egg
• 1/3 cup packed light brown sugar
• 1/2 cup apple butter (or apple butter spread)
• 2 tablespoons maple syrup
• 1/3 cup spiced apple cider
• 1/3 cup plain Greek yogurt
• 1/4 cup canola oil (can also use vegetable)
• 1/3 cup of spiced rum (like Captain Morgan)
• 1/2 apple, chopped into small pieces

Directions:

1. Preheat your oven to 400 degrees F. Coat a muffin pan with cooking spray.
2. To make the muffins, mix together whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and pumpkin pie spice with a whisk in a bowl.
3. In another bowl, stir egg and brown sugar together. Whisk in the apple butter, syrup, cider, yogurt, rum and oil. Make a small divot in the dry ingredients and add the wet. Stir until fully mixed.
4. Add in chopped apples; mix together.
5. To make streusel, mix flour, brown sugar and spice together. Using a fork or sharp knife, cut in butter until mixture is very crumbly.
6. Pour batter into muffin pans. Sprinkle with the streusel.
7. Bake the muffins for about 15-20 minutes (or until browned). The muffins will feel squishy. Be sure to test them by sticking a knife into them. If the knife still has batter, they are not finished.

More fall recipes

Healthy fall comfort foods
Crockpot pumpkin butter
Grilled cheese and tomato soup for grownups