Pumpkin Apple Muffins
  • 2 cups cake flour (260g)
  • 3/4 cup sugar (150g)
  • 1 1/2 cup cooked pumpkin, pureed (325g)
  • 2 eggs (110g)
  • 1/2 cup water (125g)
  • 1/4 cup oil (40g)
  • 1 tsp baking soda "cow brand" (5.3g)
  • 1 tsp finely chopped fresh ginger (4g)
  • 1 tsp cinnamon (4g)
  • 3/4 tsp allspice (2g)
  • 2 small Cortland apples, chopped and coated in flour (140g)
SPECIAL CONSIDERATIONS:
I like to sprinkle the muffins with decorating sugar before baking for a crunchy top. Makes twelve.
 Nutritional information 
1 muffin
 Phosphorus (mg) 51 
 Potassium (mg) 120 
 Sodium (mg) 13 
 Protein (g) 3.7 
 Sugar (g) 14.4 
 Carbohydrates (g) 39 
 Water (mL) 56 
 Fibre (g) 1.2 
 Calories 184 
STEP 1: Beat the oil and sugar together.
STEP 2: Add the eggs and continue beating.
STEP 3: Stop the mixer, add all remaining ingredients except the flour and mix at medium/high speed for about 20-30 seconds.
STEP 4: Fold in the apple bits with a spatula.
STEP 5: Scoop in muffin mold and bake at 350F for 25 minutes.
STEP 6: Delicious reheated in the microwave, too!