Dayrecipe Food Community

This recipe pairs the classics of Fall, apple and pumpkin. We like them made as the jumbo sized muffins but you may also use standard size muffin pans (will make 12-14) or use a 9×13 cake pan. They come out moist and full of good flavor. The men seen to especially love them.

MAKES: 6 jumbo muffins

INGREDIENTS:

• 1 1/4 cups all purpose flour
• 1 1/4 cup whole wheat flour
• 1 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 extra lg eggs, lightly beaten
• 1 cup fresh pumpkin puree or canned pumpkin
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1 lg Fuji apple, peeled and chopped small

TOPPING (OPTIONAL):

• 3 tablespoons flour
• 3 tablespoons quick oats
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup chopped walnuts
• 4 tablespoons cold sweet butter, cut into cubes

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Lightly grease and flour 1 mini angel food cake pan (the 6 cake sized one), a standard muffin pan or one 9×13 cake pan.
3. Mix together first 6 ingredients in a bowl.
4. In an other bowl mix eggs, pumpkin, and oil.
5. Add to dry ingredients stirring till just mixed.
6. Fold in apples and pour into prepared pan.

OPTIONAL TOPPING:

1. In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.
2. Sprinkle over the batter.
3. Bake for 35-40 minutes or until toothpick come out clean for jumbo muffins or cake, 20 -25 minutes for smaller muffins