Mmmmuffins

Sunday morning I made some muffins. I had a half can of leftover pumpkin and since this recipe only needed one cup of pumpkin, I decided to give it a try. I was making dinner later in the day for extended family and needed to borrow some white vinegar (how could I not have any white vinegar? I had red wine, cider and rice wine, but no white) so I took four muffins to Cheryl's house in exchange for a tablespoon of white vinegar. She told me later that she was tempted to eat them all without sharing ("they never would have known" she said).

This recipe is brought to you courtesy of My Kitchen Cafe who got it from her high school friend.


Pumpkin Apple Spice Muffins
from Melissa F.
Yield: 2 dozen

1 2/3 cups all purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped

Topping:
1 teaspoon pumpkin pie spice
3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

Thanks Melanie and Melissa F for sharing this recipe.

P.S. If you don't have pumpkin pie spice you can make your own. Store the leftover mix in a ziploc baggie.
2 tbsp cinnamon
1 1/2 tsp ginger
1 1/2 tsp nutmeg
1 tsp ground cloves

For some reason, I didn't get 24 muffins from the batter. In fact, I had to stretch it to get 23 muffins. Then, because I felt my muffins were a little skimpy, I only baked them for 15 minutes, which turned out to be perfect.
Hope you love this one. It's really very delicous.