This combination of flavors is a perfect way to celebrate the fall season or even the ending of it. Use fresh ingredients, you can really tell the difference! When I originally made this recipe, I used the pumpkin “guts” after carving and pureed them with a tablespoon of sugar. You can easily use what you have on hand though if you don’t have any real pumpkin. Either way this recipe tastes like fall and would be a treat any morning or for a mid-day snack!
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This recipe was one that a friend passed along to me after I begged for the recipe! She actually lives on an apple orchard (I know, I’m jealous too) so she sees apples everyday! We go up and visit them every fall season so we can watch the colors changes on the leaves and get a bag full of fresh apples. If you’ve never been to an orchard, take some time to visit! Especially during the fall season.
- 2½ cups all purpose flour
- 1 cup white sugar
- 1 cup brown sugar
- 1 tbs pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs, lightly beaten
- 1½ cups pumpkin puree
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 cups peeled, cored and chopped apple
- 4 tbs flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ cup cold butter
- Preheat oven to 350 degrees, grease muffin pan.
- In large bowl, mix flour, sugars, pumpkin pie spice, baking soda and salt. In separate bowl, mix eggs, pumpkin puree, oil and vanilla. Add wet mixture to dry mixture. Fold in apples. Spoon into muffin cups (about ⅔ full).
- For topping, mix dry ingredients. Add butter until it looks like coarse crumbs. Sprinkle evenly on top of muffin mixture. (I made the mistake of melting my butter a little too much, it turned out okay, but would have been better if I hadn't.)
- Bake for 30-35 minutes, let cool and ENJOY!