Monday, November 15, 2010

Apple Cinnamon Pumpkin Muffins

  OMG!  These muffins are to die for!  You have to try them!
  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar (I used 1 1/2 cups brown)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin puree (I used fresh)
  • 1/2 cup vegetable oil (I used fresh maple syrup)
  • 2 cups peeled, cored and chopped apple
  •   (I omitted the Streusel topping)
  • 2 tablespoons all-purpose flour
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 4 teaspoons butter

Directions


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
  2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
  4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

    My pictures didn't turn out so great, the lighting in my kitchen leaves something to be desired, but you get the idea!

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2 comments:

  1. Did the brown sugar completely replace the white sugar, or did you do 1.5 cups brown and the rest white?

    ReplyDelete
  2. All brown sugar, no white at all. You really do need to try them!

    ReplyDelete

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