Monday, October 31, 2011

Pumpkins & Apples, Oh My...

I love pumpkin bread, and apple bread, but really wanted to try a bread that used both. I looked around, and ended up combining a few recipes to make these muffins, which turned out very moist and tasty. Perfect for breakfast or snacks. They didn't last long!

Apple Pumpkin Muffins

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 cup pure pumpkin (not pie filling)
1/2 c. vegetable oil
2 c. peeled, diced apples

1 tsp. cinnamon
3 tablespoons brown sugar

In large bowl, combine the flour, spices, soda and salt into a large bowl. In another bowl, combine the eggs, pumpkin, and oil with a whisk, or fork. Add this to the dry ingredients, stirring until JUST moistened. Stir in diced apples. Spoon the batter into greased/sprayed muffin tins or paper lined muffin cups filling almost to the top. In a small bowl mix the cinnamon with the brown sugar using a fork. Sprinkle a little of this mixture over the top of each muffin. Bake muffins at 350°F. for 35 or 40 minutes until done. This made 18 regular sized muffins.

On OFL you'll find these recipes:

Pumpkin Ginger Muffins

Pumpkin Maple Cheesecake

Apple Brunch Recipes