 | | Directions | - Preheat oven to 350ºF.
- Prepare muffin tin with liners or lightly grease each muffin cup.
- In a large mixing bowl stir together flour, sugar, cinnamon, nutmeg, cloves, baking soda and salt.
- In a separate bowl slightly beat eggs. Add vanilla, oil, pumpkin and milk. Stir to combine. Fold in apples and nuts.
- Combine egg mixture and dry ingredients. Stir just until blended.
- Spoon into muffin cups.
TOPPING
- Combine 2 tablespoons flour, white sugar, brown sugar and cinnamon.
- *Cut in 1 tablespoon of butter until mixture appears slightly crumbly. Sprinkle topping on top of muffins.
- Bake 25 minutes or until a toothpick comes out clean.
- Remove from oven. Leave muffins in pan 5 minutes before transferring to a cooling rack.
*Cut In: In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient. A pastry-blending tool is most often used for this process. The ingredients must not be over blended or a paste will form which will create poor results in the finished pastry.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Container: muffin tin, large mixing bowl
Servings: 12
Serving Size: 1 each
|  | | Ingredients | | | |
| - | | 1 3/4 cups all purpose flour |
| - | | 1 1/2 cups white sugar |
| - | | 1 1/2 teaspoons cinnamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/4 teaspoon cloves |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 2 eggs |
| - | | 1/3 cup vegetable oil |
| - | | 2 tablespoons milk |
| - | | 1 teaspoon vanilla |
| - | | 1 cup pumpkin, packed |
| - | | 1 cup apple, peeled and grated |
| - | | 1/2 cup walnuts, coarsely chopped |
| - | | TOPPING: |
| - | | 2 tablespoons flour |
| - | | 1 tablespoon white sugar |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon butter or margarine |
| - | | 1/2 teaspoon cinnamon |
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