Gotta love muffins! I used this recipe after I remembered that my favorite one for harvest muffins had already been neatly packed up somewhere in the pile of boxes. They were definitely worth trying! Dan will be taking them to the lovely ladies at Dow that saved countless boxes for our packing. I used some of the fresh apples that I picked and had frozen from Landon's farm in Cameron, MO. The house smelled lovely with a combination of pumpkin, cinnamon and apple. They're intensely wonderful and makes quite a batch so I get to keep some-yum!
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APPLE PUMPKIN MUFFINS
(fantastico's)
2 1/2 c. flour
2 c. sugar
1 T. pumpkin spice
1 t. baking soda
1/2 t. salt
2 eggs (slightly beaten)
1 c. pumpkin
1/2 c. oil or 1/2 c. applesauce
2 c. chopped apples
TOPPING:
1/4 c. sugar
2 T. flour
1/2 t. cinnamon
1 T. butter
Here we go...combine flour, sugar & spices together. Next in seperate bowl combine the eggs, pumpkin and oil. When smooth add to the dry ingredients and then gently fold in apples. Fill muffin cups (greased or lined) 3/4 of the way full. For topping, combine the ingredients and cut in the butter til coarse (not smooth). Then sprinkle some of the topping on each. Bake in a 350 for 30-35 minutes. Allow to cool for 10 minutes before transferring to a cooling rack.
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