Oct 17, 2011

Fall Muffins

Pumpkin-Apple Crisp Muffins
These are a combination of two fall-favorites: pumpkins and apples. This is an excellent way to start off anyone's day! These are dairy free, soy free, nut free, and can be made gluten free. 

1 1/2 cups whole wheat flour
1 cup all purpose flour
1 cup sucanat (or sugar)
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
15 oz can Libby's Pumpkin
1/4 cup vegetable oil
2 cups peeled, cored and chopped apple
1/4 cup water (if needed)


1/4 cup all purpose flour
1/4 cup oats
1/4 cup brown sugar
2 tbsp butter


1.Preheat oven to 350 degrees F. Lightly grease 18 muffin cups or use paper liners.

2.In a large bowl, sift together flour, sugar, spices, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

3.In a small bowl, mix together oats, flour and brown sugar for topping. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

4.Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

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