An old friend from high school sent me this recipe months and months ago.
I finally tried it out last week and oh my. Oh my.
These are by far some of the best muffins that have ever graced my home.
I have to confess I’m not a huge muffin maker – I think it is because I always have high hopes for the outcome and it is generally a disappointment (either in overflowage or flavor) so when these turned out to be incredible, I was thrilled.
My family and I honestly ate the whole batch in less than 24 hours.
I am making them again this afternoon.
The tart granny smith apple (be sure to finely chop the apple!) adds great texture to the smooth spice of the pumpkin.
These are fabulous. Thanks, Melissa!
- 1 2/3 cups all purpose flour
- 1 cup sugar
- 1 tablespoon pumpkin pie spice**
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup canned pumpkin
- 1/2 cup butter or margarine, melted
- 2 large eggs, lightly beaten
- 1 Granny Smith apple, peeled and finely chopped
- 1 teaspoon pumpkin pie spice**
- 3 tablespoons sugar
- Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins.
- Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
**My tip: if you don’t have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! – you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade).
Recipe Source: from Melissa F.