Pumpkin apple pecan muffins

Fall is on its way, and apples are all around. I’ve been making every variety of applesauce for baby food, but I wanted something for me. I love apples all kinds. So when I received apples in my share this week I decided to make these muffins. They are super moist and delicious. They are not overly sweet but are almost like thanksgiving in muffin form. The pecans are a new addition this past time and I really enjoy the texture they bring to the muffin, but they are easily left out, or switched for nuts you have in your pantry.

 

Pumpkin Apple Pecan muffins

 

1 1/2 cups all-purpose flour

      1 1/2 cup self-rising flour (if unavailable substitute for all-purpose)
      2 cups sugar
      1/2 cup brown sugar
      1 tsp. baking soda
      1 tsp. ground cinnamon
      1/2 tsp. ground ginger
      1/2 tsp. allspice
      1/2 tsp. salt
      1/4 tsp. fresh ground nutmeg
      2 eggs
      1 29 oz. canned pumpkin
      1/2 cup vegetable oil
      2-3 apples peeled and chopped
      1 cup chopped toasted pecans

Preheat oven to 350 degrees. Mix together flours, sugars, baking soda, cinnamon, ginger, allspice, salt, and nutmeg. Whisk together to combine. In another bowl, combine eggs, pumpkin and oil and whisk. Add the wet ingredients into dry ingredients and whisk together until moistened. Fold in apples and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake 30-35 minutes or until toothpick comes out clean. Move to cooling rack.

To Freeze- Cool Completely then place in a Ziploc bag and freeze flat, when frozen you may stack to store. If making in bread instead of muffins, slice bread before freezing. Then place in a Ziploc bag and freeze flat.

To reheat- simply take out the night before to thaw and enjoy. I put in the toaster oven and spread some honey butter on top.