Serves: 5
Total Calories: 1,035
Yield: 18 - 24 muffins

Batter:
2 1/2 cups all-purpose flour
3 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs, slightly beaten
1 cup canned pumpkin *
1/2 cup vegetable oil
2 cups peeled, cored, grated all-purpose apples
1/2 cup finely chopped nuts
------------------------------
Topping:
2 tablespoons flour
1 tablespoon butter or margarine, softened
1/4 cup sugar
1/2 teaspoon cinnamon

Batter:
Preheat oven to 375°. In large bowl, combine flour, sugar, cinnamon, baking soda, ginger, salt, and nutmeg. In medium bowl, combine eggs, pumpkin, and oil; add to dry ingredients, stir until just moistened. Add apples and nuts. Fill paper-lined or greased muffin cups 3/4 full.

Topping:
Combine ingredients; sprinkle evenly over muffins. Bake 20–25 minutes, or until golden brown. Cool 5 minutes; remove from pans.

*Since pumpkin usually comes packed in 16-ounce cans, use half the can and freeze the remainder for another batch of muffins at a later date. You’ll need it, and not much later, either.

Nutritional Facts:

Serves: 5
Total Calories: 1,035
Calories from Fat: 288

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