This is the first of many pumpkin recipes for this season. I must say that I started with the best one! These muffins are SOO delicious!! I like these because while they are bursting with flavor, I don’t feel guilty because they are not loaded with fat. The applesauce, whole wheat flour, and freshly cut apples all make this a healthy treat.
- 1 ½ c all purpose flour
- 1 c. wheat flour
- ¾ c. white sugar
- ¾ c. brown sugar
- ½ Tablespoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla
- ¼ cup canola oil
- ¼ cup applesauce
- 2 cups peeled, cored and chopped apples (I used Granny Smith apples)
- 2 Tablespoons all purpose flour
- ¼ cup sugar
- 1 teaspoon cinnamon
- Sprinkle of nutmeg
- 4 teaspoons butter, softened
- 2 Tablespoons oats
- Preheat oven to 350 degrees. Lightly grease muffin cups or use paper liners. I used regular and mini muffin tins.
- In a large bowl, sift together 2 ½ cups flour, 1 ½ cups sugar, spices, baking soda and salt. In a separate bowl, mix together eggs, pumpkin, vanilla, oil, and applesauce. Add pumpkin mixture to flour mixture; stirring just enough to moisten. Do not over mix. Fold in apples. Spoon batter into prepared muffin cups.
- In a small bowl, mix together 2 T. flour, ¼ cup sugar, 1 teaspoon ground cinnamon, nutmeg, and 2 tablespoons oats. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
- Bake in pre-heated oven for about 20 minutes for the regular muffins and about 12-15 for the mini muffins. Check on them frequently. Use the toothpick trick!
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