Recipe - Pumpkin-Apple Muffins

1 One half cup Whole wheat flour
1 cup All purpose flour
1 tablespoon Pumpkin pie spice
1 One fourth teaspoon Baking powder
2 cup Sugar
1 cup Canned solid pack pumpkin
One half cup Vegetable oil
2 Eggs
1 cup Chopped peeled cored apples
1 cup Raisins
One half cup Chopped walnuts

TOPPING
One half cup Packed brown sugar
2 tablespoon All purpose flour
One half teaspoon Ground cumin
One fourth cup Chilled butter; (One half stick)

Preheat oven to 350F. Grease eighteen 1/2cup muffin cups or line with
muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar,
pumpkin, oil and eggs in large bowl until well mixed. Mix in dry
ingredients, apples, raisins and walnuts. Place equal amounts of batter
into prepared cups.

For Topping:

Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with
fingers or pastry blender until mixture is crumbly.

Sprinkle topping over muffins. Bake until muffins are golden brown and
tester inserted into centers of muffins comes out clean, about 30 minutes.
Cool. Serve muffins warm or at room temperature.

Makes 18.

Bon Appetit December 1991

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