On the agenda for the weekend…. Pumpkin Apple Muffins!

YUMMY!!!!  This is my absolute most favorite fall recipe! 

Pumpkin Apple Muffins

Muffin Ingredients:

2 cups all purpose flour
1-1/2 cups sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. pumpkin pie spice
1 egg lightly beaten
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup evaporated milk
1/3 cup corn oil
1 cup peeled, finely chopped apples

Topping: 

4 tbsp. flour
1/4 cup brown sugar
1/4 cup sugar
1 tsp. cinnamon
1 stick of butter

Heat oven to 350 degrees.  In large bowl, sift (or mix well) together flour, sugar, baking soda, baking powder, salt & pumpkin pie spice.  Set aside.  In a medium bowl, combine the egg, pumpkin, evaporated milk & oil.  Add the wet mixture to the flour mix & stir just until the dry ingredients are moistened then, stir in the apples.  For the topping, in a small bowl mix together all dry ingredients.  Cut in butter until it’s a nice crumbly texture.  There will still be some sugar left, but that’s good!!  Spoon batter into greased muffin tin.  Add heaping tablespoon of topping to each.  Bake 35-40 minutes.

***My variations, notes, etc……  I use the large muffin tins and using a measuring cup (1/4) it will make 12 muffins.  I bake them for exactly 35 minutes and they come out perfect, just double check with a toothpick in the center.  I chop the apples up very tiny as they can tend to get slimy if the pieces are too big and I use Honeycrisp, they’re the best!  Also, I only make them in single batches.   Even doing a double seems to change something and they turn out funky.  If you want to keep the tops crisp after they’ve cooled, don’t put them in a plastic bag! 🙂

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