These muffins are dense, moist and full of fall flavor. I love the healthy addition of applesauce and grated apple.
2 1/2 c. flour
2 c. sugar
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. nutmeg
1/2 c. egg substitute (or 3 large eggs)
1 c. canned pumpkin
1/4 c. oil
1/4 c. Granny Smith apples, cored, peeled and grated
Mix the dry ingredients (flour, sugar, soda, salt, cinnamon & nutmeg) in a mixing bowl. In a separate bowl, mix the eggs, pumpkin, oil and grated apple. Add to dry ingredients and stir until just moistened. Spoon into paper-lined muffin cups until 2/3 full. Sprinkle with topping. Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. Makes about 2 dozen.
Topping:
1/2 c. flour
1/2 c. sugar
1/4 cup butter
1/2 t. cinnamon
Mix with fork or pastry blender until a crumbly mixture is formed. Sprinkle on top of muffins before baking.
2 1/2 c. flour
2 c. sugar
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. nutmeg
1/2 c. egg substitute (or 3 large eggs)
1 c. canned pumpkin
1/4 c. oil
1/4 c. Granny Smith apples, cored, peeled and grated
Mix the dry ingredients (flour, sugar, soda, salt, cinnamon & nutmeg) in a mixing bowl. In a separate bowl, mix the eggs, pumpkin, oil and grated apple. Add to dry ingredients and stir until just moistened. Spoon into paper-lined muffin cups until 2/3 full. Sprinkle with topping. Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. Makes about 2 dozen.
Topping:
1/2 c. flour
1/2 c. sugar
1/4 cup butter
1/2 t. cinnamon
Mix with fork or pastry blender until a crumbly mixture is formed. Sprinkle on top of muffins before baking.
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