Purely Pumpkin Recipe Collection

Batter:
2 1/2 cups flour
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups all purpose apples, peeled and chopped
1/2 cup finely chopped nuts

Topping:
1/4 cup sugar
2 tablespoons flour
1 tablespoon butter or margarine
1/2 teaspoon cinnamon

Heat oven to 375 degrees F. Combine flour, sugar, cinnamon, baking soda, ginger, salt and nutmeg in a large bowl. Mix well.

In a medium bowl, combine the eggs, pumpkin and oil. Add to dry ingredient and stir just until moistened. Add apples and nuts. Fill paper-lined or greased muffin cups 3/4 full.

Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes. Cool five minutes in pans and then remove.

Suggestions: Since pumpkin usually comes in 16 ounce cans, use half the can now and freeze the rest for another batch of muffins at a later date.

Next: Purely Pumpkin Recipe Collection Pumpkin Recipe: Chocolate Pumpkin Muffins

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