2 1/2 c flour
2 c sugar
1 Tbs pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 c canned pumpkin
1/2 c vegetable oil
2 c finely chopped peeled apples

TOPPING:
1/4 c sugar
2 Tbs flour
1/2 tsp cinnamon
1 Tbs butter

Mix flour, sugar, pumpkin pie spice, baking soda and salt.
Combine eggs, pumpkin and oil and stir into dry ingredients just til moistened.
Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full.

Topping_
Mix sugar, flour and cinnamon. Cut in butter til it resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.

Bake at 350 30-35 or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

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bumping for seasonal.......

these are REALLY good!!!

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Thanks for this recipe. I had apples left from the orchard to use up and these sounded good. It is a struggle to get my ds (2 1/2) to eat any fruit or veggie and he had two of these mini muffins at breakfast! The muffins were easy to make and released beautifully from the tins with no liners. I did sub apple sauce for oil, but they tasted good to me. Thanks again.

These sound great. I've got to try them.

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~Jeweled

Made these for Thanksgiving breakfast and they were awesome!! My kids loved them so I might make them often now!! Very healthy with the pumpkin and apples. Thank you!

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Married to DH since 2003, Mom to Tanner (4)
Braden (3) Olivia (9 months)

made these yesterday!! DH LOVED them!!! great recipe, thank you!

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My choices yesterday create my today. My choices today create my tomorrow.

Forget the Joneses Boot Camp Blog

glad everyone liked them...I do alot of seasonal stuff and fall is our favorite...I do a TON of stuff w/pumpkin and we love muffins!!!

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bump

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