Yield: Makes 18
1 1/2 cups whole wheat flour
1 cup all purpose flour
1 tablespoon pumpkin pie spice
1 1/4 teaspoons baking powder
2 cups sugar
1 cup canned solid pack pumpkin
1/2 cup vegetable oil
2 eggs
1 cup chopped peeled cored apples
1 cup raisins
1/2 cup chopped walnuts
Topping
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled butter
1 cup all purpose flour
1 tablespoon pumpkin pie spice
1 1/4 teaspoons baking powder
2 cups sugar
1 cup canned solid pack pumpkin
1/2 cup vegetable oil
2 eggs
1 cup chopped peeled cored apples
1 cup raisins
1/2 cup chopped walnuts
Topping
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled butter
Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups
or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir
sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry
ingredients, apples, raisins and walnuts. Place equal amounts of batter into
prepared cups.
For Topping:
Combine brown sugar, flour and cinnamon in small bowl. Cut
in butter with fingers or pastry blender until mixture is crumbly.
Sprinkle topping over muffins. Bake until muffins are
golden brown and tester inserted into centers of muffins comes out clean, about
30 minutes. Cool. Serve muffins warm or at room temperature.
