I know that it’s not the fall anymore but nothing cheers me up in the dead, cold, gray of winter like some nice warm spices. And, you know, a nice big mug of hot chocolate.
Anyway, these muffins can be made into a bread loaf as well if you just adjust the timing slightly. Either way, super tasty and not all that bad for you as far as treats go!
INGREDIENTS
2 1/2 cups flour (I prefer using spelt)
2 cups sugar (feel free to substitute here…I like real sugar over chemicals)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
TOPPING:
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
DIRECTIONS
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
