Sunday, October 31, 2010

Pumpkin-Apple Muffins

Gobbled up too quickly so no photo!  But, these are definitely worth making for a light autumn breakfast treat.  Adapted the recipe from

2 1/2 c. flour (I use 2 c. whole-wheat, 1/2 c. all-purpose)
2 c. white sugar
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. ground cloves
1/2 t. nutmeg
1 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1 c. pumpkin puree
1/2 c. vegetable oil (next time I will substitute applesauce)
2 c. peeled, cored, and chopped apple

2 T. all-purpose flour
1/4 c. white sugar
1/2 t. ground cinnamon
4 t. butter


Preheat over to 350 degrees.  Grease or Line 24 muffin cups (I used a 12 muffin tin and a 24 mini-muffin tin).
In a large bowl, sift together flour, sugar, spices, baking soda, and salt.  In a separate bowl, mix together eggs, pumpkin, and oil.  Add pumpkin mixture to flour mixture and stir, just until combined.  Fold in apples.  Spoon batter into prepared muffin tins.
In a small bowl, mix together the topping, cutting the butter in.  Sprinkle topping evenly over muffin batter.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.