Pumpkin Apple Muffins

Ingredients

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

2 medium finely chopped peeled tart apples (I used honeycrisp apples)

 

Directions

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.