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Wednesday, October 27, 1993 - Page updated at 12:00 AM

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Times Kitchen

Reader's Pumpkin Recipes -- Pumpkin-Apple Muffins

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

PUMPKIN-APPLE MUFFINS 24 muffins

2 1/2 cups flour

2 cups sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup vegetable oil

1 (16-ounce) can pumpkin

2 cups chopped apples

1/2 cup chopped walnuts

1. Grease 24 muffin pan cups or line with paper baking cups. In a large bowl combine the flour, sugar, pumpkin pie spice, baking soda and salt. In a medium bowl combine the eggs and oil with a whisk until blended. Whisk in the pumpkin until smooth. Stir in the apples and walnuts.

2. Add the pumpkin mixture to the flour mixture; stir just until moistened. Spoon into the prepared muffin cups, filling each about 3/4 full.

3. Bake in a preheated 350-degree oven 35-40 minutes, or until a toothpick inserted in the center comes out clean. Unmold onto a wire rack and let cool a few minutes before serving.

Data per serving Calories 180 Protein 2g Fat 7g Carbohydrates 29g Sodium 74mg Saturated fat 1g Monounsaturated fat 2g Polyunsaturated fat 4g Cholesterol 17mg

Recipe from "Colonial Homes Magazine" was submitted by Eileen Clark of Seattle.

Copyright (c) 1993 Seattle Times Company, All Rights Reserved.

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