Pumpkin-Apple Muffins

  • 2½ cups all-purpose flour (substitute 1 cup traditional or white whole wheat flour for 1 cup of the all-purpose, if desired)
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup vegetable oil
  • 1 (15-ounce) can pumpkin
  • 2 cups chopped apples (Granny Smith are a good choice)
  • ½ cup chopped walnuts

Preheat oven to 350°.  Lightly grease muffin pan(s) or line with paper cups.  In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda and salt.  In a medium bowl, whisk together the eggs and oil until blended.  Whisk in the pumpkin until smooth.  Stir in the apples and walnuts.

Add the pumpkin mixture to the flour mixture and stir until just moistened.  Spoon into the prepared muffin tins, filling each cup about ¾ full.

Bake for 30 – 40 minutes, or until a toothpick inserted into the center comes out clean.  Turn out onto a wire rack and cool a bit before serving.

Makes 24 muffins.