Ingredients for Pumpkin Harvest Muffins
- Unsalted Butter
- 2 1/2 cups all-purpose flour
- Ground Cinnamon
- 1 1/2 cups granulated sugar
- 1/2 cup wheat germ
- 1 teaspoon salt
- 1 teaspoon baking soda
- Ground Nutmeg
- Ground Cloves
- Ground Allspice
- 1 (15 ounce) can pumpkin puree
- Vegetable Oil
- 2 large eggs
- Granny Smith Apples
- 1/2 cup raisins (optional)
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How to Make Pumpkin Harvest Muffins
- Preheat oven to 400°F (200°C).
- Line a 24-cup muffin tin with paper liners.
- In a small bowl, combine 1/2 cup (1 stick) unsalted butter, 2 tablespoons ground cinnamon, 1/2 cup granulated sugar, and 2 tablespoons all-purpose flour.
- Mix until crumbly; set aside.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup wheat germ, 1 cup granulated sugar, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
- In a separate bowl, combine 1 (15 ounce) can pumpkin puree, 1/2 cup vegetable oil, and 2 large eggs.
- Whisk the wet ingredients until well combined.
- Add the dry ingredients to the wet ingredients and stir gently until just combined.
- Stir in 1 cup peeled and chopped apples and 1/2 cup raisins (optional).
- Spoon batter into prepared muffin cups, filling each about 2/3 full.
- Sprinkle the crumb topping evenly over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
86g
Fat
13g
Carbs
12g
