Title: Pumpkin-Apple Muffins
Categories: Muffins Bread
Yield: 18 Servings
| MUFFINS |
| 1 1/2 | c | Whole wheat flour |
| 1 | c | All-purpose flour |
| 1 | tb | Pumpkin pie spice |
| 1 1/4 | ts | Baking powder |
| 2 | c | Sugar |
| 1 | c | Canned solid-pack pumpkin |
| 1/2 | c | Vegetable oil |
| 2 | | Eggs |
| 1 | c | Chopped peeled cored apples |
| 1 | c | Raisins |
| 1/2 | c | Chopped walnuts |
| TOPPING |
| 1/2 | c | Packed brown sugar |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Ground cinnamon |
| 1/4 | c | (1/2 stick) chilled butter |
Preheat oven to 350 degrees. Grease eighteen 1/2-cup muffin cups or line
with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar,
pumpkin, oil and eggs in large bowl until well mixed. Mix in dry
ingredients, apples, raisins and walnuts. Place equal amounts of batter
into prepared cups. For topping: Combine brown sugar,flour and cinnamon in
small bowl. Cut in butter with fingers or pastry blender until mixture is
crumbly. Sprinkle topping over muffins. Bake until muffins are golden brown
and tester inserted into centers of muffins comes out clean, about 30
minutes. Cool. Serve muffins warm or at room temperature.