Tuesday, October 21, 2008

pumpkin apple muffins


I found this yummy sounding recipe on Testosterone Times Three today. I can't wait to try them. I am going to use half whole wheat flour and half all purpose. I have found when you split the two you can't really tell the difference. I might cut some of the sugar too. If you tweak this at all and they come out good, share with us what you did!



INGREDIENTS:
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine


DIRECTIONS:
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

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2 comments:

Cortney said...

I made these with half whole wheat flour, 1 3/4 cups sugar and skipped the topping. They were great and probably wouldn't miss a little more sugar.

charlie&gracie said...

thanks for the feedback!