Apple Pumpkin Muffins

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups whole wheat flour
• 1 cup unbleached all-purpose flour
• 1 1/2 cups raw sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 2 cups peeled and chopped apples
• 3 tablespoons butter, softened
• 1/2 cup raw sugar
• 1/4 cup whole wheat flour
• 1 teaspoon ground cinnamon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Lightly grease two 12-cup muffin tins.

2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, 1 1/2 cups raw sugar, pumpkin pie spice, baking soda and salt.

3. In a separate bowl, beat the eggs, then stir in the canned pumpkin and vegetable oil until smooth.

4. Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the chopped apples without overmixing.

5. To make the topping, combine 1/2 cup raw sugar, 1/4 cup whole wheat flour, the ground cinnamon and the softened butter with your fingers until crumbly.

6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full, then sprinkle the topping over each muffin.

7. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly.

8. Cool the muffins in the tins for 5 minutes, then transfer them to a wire rack to finish cooling.