Wednesday, November 10, 2010

A Harvest Favorite

Halloween is over and I'm ready to move on from the Reese's Peanut Butter Cups and candy corn to the warm, homemade, turn the oven on to heat up the kitchen goodies.  This recipe was published in our local newspaper a few years ago and we have pulled it out each year around Thanksgiving ever since.  It's the moistest muffin I've ever baked and the flavors are just perfect for this time of year.  It also makes a great Thanksgiving day breakfast.  If you try it out, let me know what you think.

Pumpkin-Apple Muffins
(Makes 18 regular muffins or 12 large muffins)
2 ½ cups flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 eggs, slightly beaten
1 cup pumpkin (canned)
½ cup vegetable oil
2 cups finely chopped apples, peeled (any apple will work)

Mix the first five ingredients in a large bowl. 

In a separate bowl, combine pumpkin, eggs and oil and mix well. Add to dry ingredients and stir until integrated. Stir in chopped apples.   

Spoon batter into paper lined or well-greased muffin tins. 

Streusel Topping
¼ cup flour
¼ cup granulated sugar
¼ cup light brown sugar
½ teaspoon cinnamon 
4 -5 tablespoons butter or margarine

Combine all dry ingredients and cut butter into mixture until crumbly.

Sprinkle batter with streusel topping and bake at 350 degrees for approximately 25-30 minutes, or until toothpick comes out clean.

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