Pumpkin Muffins

Dan and Katie planted pumpkin seeds in the backyard earlier this year and we got our first pumpkin last week.  We were going to save it for Halloween.  To get ready for the baby shower I put it on top of the TV and accidentally cooked it a little so we decided we had to use it ASAP.  We baked it in the over for about 45 minutes at 350 degrees with dinner one night and tried to figure out what to do with it after that.  While they were out playing I decided to whip up some pumpkin-apple muffins- oh so good.  I love everything pumpkin for Fall.  We even managed to freeze 6 of them for when Levi comes.

The Recipe:

• 2-1/2 cups all-purpose flour 
• 1 ½ cups sugar  
• ½ cup brown sugar
• 1 teaspoon baking soda
• 2 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• Several sprinkles all spice
• 2 eggs
• 1 1/2 cups fresh baked pumpkin (I guess you could use canned stuff too)
• 1/2 cup vegetable oil
• 1 sweet apple finely chopped and peeled

 

Directions

• In a large bowl, combine all ingredients. Fold in apples.  (I put the eggs in last so I can taste the mix and make sure I like the spices before baking).  Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 28 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Yield: 1-1/2 dozen.