apple pumpkin muffins

13 Jun

We tried these muffins on the recommendation of a friend, and they were a major hit. Next time, I will try replacing some of the butter with applesauce. The original recipe suggests sprinkling the tops with sugar and pumpkin pie spice before baking. I have no doubt that would be delicious, but I forgot… and the entire batch was still devoured within a few hours.

I’d like to try it also using an entire can of pumpkin (about 1 1/2 cups). But since I already have plans for the leftover pumpkin from this morning, I’m not too concerned about it today.

Adapted from here.

Apple Pumpkin Muffins

Yield: 1 dozen or about 35 mini muffins

1 2/3 c. white wheat flour
2/3 c. sugar
2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 apple, grated

Preheat oven to 350°.

Combine dry ingredients and mix well. In another bowl, beat eggs, butter, and pumpkin until smooth. Add to dry ingredients, stirring just until moistened. Fold in apple. Bake for 20-25 minutes, or until a toothpick comes out clean (10-12 minutes for mini muffins). Allow to cool slightly in the pan and then transfer to cooling racks.

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