Delicious and moist muffins that taste like fall. Can also be made with raisins or chocolate chips as add ins. A great way to use your dehydrated squash and pumpkin
Servings: 18Prep Time: 15-20 minutes Cook Time: 35-40 minutes
2 1/2 cups all-purpose flour
1 1/2 cups white sugar
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped tart apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
1. Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 1/2 cups sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, 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 35-40 minutes, or until a toothpick inserted into muffin comes out clean.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.