Today our Church had their annual Holiday Hospitality program, and I was asked to bring some goodies to go with the morning coffee. I brought my very favorite Pumpkin
Muffins and……….
These super yummy Apple Toffee Tartlets!
The Holiday Hospitality program was so much fun! First we had a lovely devotion on Hospitality. Then, our own Kay Heritage of the blog The Church Cook showed us how to make pie crusts! We also learned the art of flower arranging, and how to make bows for our Christmas packages and wreaths. The program ended with a tasting where many of the church ladies brought samples of treasured Thanksgiving recipes, and we all got to try them. Among the recipes were turkey & biscuits, sweet potato casserole, cornbread dressing, and cherry, apple, pecan pies! Many of the ladies were requesting the recipes for my goodies, so I wanted to go ahead and post them.
I found the recipe for the pumpkin muffins on allrecipes.com. It got great reviews and when I made the recipe, I knew why. They are fantastic!! As usual, I had to add something pretty to the recipe, so I thought a crumble on top would be nice, and also yummy! Again, I used Martha Stewart’s crumble topping from her Blueberry Buckle recipe. The recipe for the muffins is actually called Pumpkin Bread, and it is a recipe that makes enough for 2 loaves. When you make muffins instead, you get 48 regular sized muffins. I doubled the crumble recipe because I like to have plenty! I baked the muffins for 22 minutes – just until the top springs back when touched.
My Apple Toffee Tartlets came from a combination of two recipes. I used Barefoot Contessa’s French Apple Tart recipe for the tart crust, and Better Homes & Gardens Apple-Toffee Tartlets recipe for the filling. If you have a food processor, you are not going to believe how easy it is to whip out a tart crust! (Barefoot Contessa) I can’t recommend her recipe highly enough. It is delicious! Last night, I whipped out 3 recipes of the tart crust in 15 minutes! The B.H. & G. filling recipe uses toffee pieces, (yum!), and I used Granny Smith Apples. You could always just buy a ready made piecrust, such as Pillsbury Pie Crusts. Holidays are busy times, and we don’t always have time to make everything from scratch.
These muffins would be wonderful for a Holiday breakfast or brunch! Hope everyone has a great weekend! If you come by the blog for Tea Party Tuesday, I’ll be sharing my secret recipe for Toffee Crumble Scones. Hmmm, I think I see a pattern developing here! I keep choosing recipes with Toffee and Crumble in them!! Thanks for visiting!
Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.
They are indeed both lovely ,but I would choose apple this time;)Thanks
I will try the muffins this week – my son is a pumpkin holic. And Ina does have the best pastry crust recipe, I use it all the time. Thanks for the great looking recipes and as usual I am drooling over your linens.
Hugs,
Lisa
They both look yummy but I've been looking for a pumpkin muffin recipe to try and this one looks delish! You have them all wrapped up so pretty, too. Patty
Oooh those are wonderful! Another way to use all the canned pumpkin I bought! 🙂