Perfect for this time of year, pumpkin and apple muffins make a great alternative to the pumpkin pie. This recipe is quick and easy! Add a pecan and a sprinkle of cinnamon sugar for that something extra.
3 cups flour
1 tbsp baking soda
1 tsp baking powder
1 tsp salt
2 tbsp pumpkin spice
1 30 oz can pumpkin puree
1 1/2 cup oil
1 cup brown sugar
3 medium sized apples, chopped (Granny smith work best. Use an apple peeler/corer/slicer device to make it easier).
A sprinkle of cinnamon sugar
In a bowl place flour, baking soda, baking powder, salt and pumpkin spice. Whisk and set aside.
In another bowl blend pumpkin puree, eggs, oil, brown sugar and chopped apples.
Stir dry ingredients into the pumpkin mixture being careful not to over mix, small lumps are ok.
Use an ice cream scoop to spoon the mixture into greased muffin molds (I used silicon, but you can also use paper cups to line the muffin molds instead of greasing).
Optional – place one pecan on top of each muffin and sprinkle lightly with a pinch of cinnamon sugar.
Bake muffins at 350F for 25-30 minutes, or until they spring back when lightly touched.