Pumpkin Apple Muffins

I was slammed with a bad cold this week that set me back quite a few days. The cold combined with the fact that it is still winter here (lots of snow) in Utah, left me craving comfort food like hot tea and muffins. Here is my favorite muffin recipe, adapted from a Pumpkin Apple Streusel version. I leave off the topping (too messy and extra work). The muffins are rich enough without it.



Pumpkin Apple Muffins

» 2 1/2 cups all-purpose flour
» 2 cups granulated sugar
» 1 tablespoon pumpkin pie spice
» 1 teaspoon baking soda
» 1/2 teaspoon salt
» 1 1/4 cups Libby’s canned pumpkin (not pie mix)
» 2 large eggs
» 1/2 cup vegetable oil
» 2 cups apples, peeled, cored and finely chopped
Chocolate Chip Variation:

» Instead of apples use 1 cup chocolate chips
Low Fat Variation:

» Substitute 1/2 cup applesauce for the oil.
PREHEAT oven to 350º F. Grease or paper-line 24 muffin cups.

COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples or chocolate chips. Spoon batter into prepared muffin cups, filling three-fourths full.

BAKE for 25-30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.