Pumpkin Apple Cupcakes

By maiah03

Sweet but not overly so, these pumpkin apple cupcakes are perfect: moist, rich and packed with granny smith apples.

Ingredients

• TOPPING:
• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 cup sugar
• 1/2 cup light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 2 large eggs or 4 egg whites
• 1-1/4 cups canned pumpkin
• 1/2 cup vegetable or canola oil
• 1 teaspoon pure vanilla extract
• 3 cups granny smith apples, peeled and diced
• 1/4 cup light brown sugar, packed
• 2 1/2 tablespoons all purpose flour
• 1 teaspoon cinnamon
• 1 tablespoon unsalted butter, cold and diced

Preparation

Step 1

Preheat the oven to 350°F and spray muffin pan with nonstick cooking spray.
In a medium bowl, combine all the dry ingredients including sugars.

In a larger bowl, whisk eggs, pumpkin, oil and vanilla extract. Slowly blend the dry ingredients into the wet, mixing until incorporated. Fold in apples.

Fill greased muffin tins about 7/8 full-almost to the top, and sprinkle with the topping if desired. Bake for about 20 to 24 minutes or until a toothpick inserted into the muffins comes out clean. Let cool for a few minutes, remove muffins from pan, and enjoy warm or cold! These muffins keep well and taste even better the second day. Makes about 15 muffins.