I'm starting to crave fall foods, and thought about making pumpkin muffins this weekend after seeing that Au Bon Pain is now offering pumpkin spice muffins and their harvest pumpkin soup (something else Im determined to recreate at home this fall). I've linked an EPI recipe that I've used in the past and even found my review of it, though this time I plan to make muffins instead of bread.
Questions -- I think that some apple chunks would lighten the batter and add a nice texture. Any suggestions on the best types of apples - available in Virginia? Methods to incorporate them into the batter? Im not much of a baker, so any tips would be great.
Thanks in advance.
What I did last time:
Baked this twice recently. The second time turned out much better, taking advice from this site: used 1/2 light brown sugar and 1/2 white; subbed applesauce for half of the oil; increased the amount of spices; and threw in some dried cranberries for fun. Everyone loved it. BTW, since I used a dark loaf pan, I think it made the bread a bit dark as well. I really had to keep an eye on it to avoid over baking and dryness.