This recipe is a breakfast delight when shared with a hot cup of coffee or a cold glass of milk. I hope you enjoy it as much as we do.
Course Baked Goods, Dessert, Snack
Cuisine American
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 22
Calories 172kcal
Ingredients
2 1/2cupsall purpose unbleached flour
2cupssugar
1well rounded tsp. cinnamon
1/2tsp.ginger
1/2tsp.nutmeg
1/4tsp.cloves
1tsp.baking soda
1/2tsp.Sea salt
2eggsslightly beaten (fresh farm organic eggs)
1cupof fresh pumpkin puree
1/2cuporganic canola oil
2cupsorganic applespeeled and chopped
Topping
2tbsp.all purpose unbleached flour
1/4cupsugar
1/2tsp.cinnamon
4tbsp.Unsalted real butter
Instructions
Preheat oven to 350 degrees. My batter made 20 muffins. I use paper liners in my muffin pans.
In a large bowl use a wire whisk to mix together all the dry ingredients. In a separate bowl mix the eggs, pumpkin, and oil. Add your pumpkin mixture to the dry ingredients, stirring just until well moistened. Fold in your apples.
Now you're ready to spoon the batter into your muffin cups.
To make the topping mix together in a small bowl all the ingredients. I use a fork and mix it until it is all crumbly. Sprinkle it on top of the batter evenly in each cup.
Baking time is around 35 to 40 minutes depending on your oven. Check it with a toothpick in the center to make sure it comes out clean.