Tuesday, October 23, 2012

Pumpkin Apple Muffins


2-1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
2 eggs                                                                                                         
1 cup canned pumpkin
1/2 cup vegetable oil
medium finely chopped peeled tart apples (I used honeycrisp apples)



In a large bowl, combine the first eight ingredients.
In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350° for 30-35 minutes or until muffins test done.
Cool for 10 minutes before removing from pan. 
Yield: 1-1/2 dozen.

I personally made 2 batches of these because I like to freeze them in freezer zip-lock bags and take out how ever many I want to eat.  I let them sit out for about an hour and zap them in the microwave for 15 seconds so they are warm and delicious smelling.  They are easy to make and a perfect fall breakfast to include into your home.


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