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MUFFINS: Pumpkin-Apple Muffins

Source of Recipe

Bon Appétit, Dec/91


List of Ingredients

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 canned pumpkin (solid packed)
1/2 cup oil
2 eggs
1 cup chopped apples, cored and peeled
1 cup raisins, or dried cranberries/cherries
1/2 cup chopped walnuts, or pecans

TOPPING
1/2 cup brown sugar, packed
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/4 cup butter, chilled


Recipe

Preheat oven to 350°. Grease eighteen 1/2-cup muffin cups or line with muffin 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.

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 centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature. makes 18 muffins