 | | 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 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 |
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| - | | 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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