Recipe by FLUFFSTER
Pumpkin is no longer just for Halloween! It has worked itself up from Thanksgiving to just any time you want a flavorful, hearty muffin. Apples have always been around, and paired with the pumpkin, you've got an instant winner! Times are based upon having the ingredients already prepared for mixing.
Top Review by kittycatmom
Delicious! Not too sweet, moist and flavorful! I did substitute 1 1/2 tsp cinnamon, 3/4 tsp ginger, 3/8 tsp allspice and 3/8 tsp nutmeg for the pumpkin pie spice. Otherwise made as directed. I ate one plain, and DH ate his with butter and apple butter! Thanks Fluff! I will use this recipe often! Made for KK Mini Cook a thon!
- 1 1⁄2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 1⁄4 teaspoons baking powder
- 2 cups sugar
- 1 cup solid-pack pumpkin (canned)
- 1⁄2 cup vegetable oil
- 2 eggs
- 1 cup apple, peeled, cored, and chopped
- 1 cup raisins
- 1⁄2 cup chopped walnuts
- 1⁄2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup chilled butter (1/2 stick)
Directions See How It's Made
- Preheat oven to 350°F.
- Grease 18 1/2 cup muffin cups or line with muffins papers.
- Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed.
- Mix in dry ingredients, apples, raisins and walnuts.
- Place equal amounts of batter into prepared cups.
- For topping:.
- Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.
- Sprinkle topping over muffins. Bake until muffins are golden brown, and tester inserted.
- into corners of muffins comes out clean, about 30 minutes.
- Serve pumpkin muffins warm or at room temperature.