Ready?
Ingredients:
2 1/2 cups all-purpose flour
2 cups of organic turbinado sugar (I used brown rice syrup and mixed in with wet ingredients)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten (veganize and add fiber and make a flax egg, 1 TB of ground flax in three TB of warm water, let sit for 15 min)
1 cup canned pumpkin
1/2 cup vegetable oil-safflower is my personal fav for desserts
2 cups finely chopped peeled apples
Topping:
1/4 cup organic turbinado sugar or maple sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine-I use Earth Balance non-soy
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full.
For topping, combine sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
I had to get them from every angle, so delightful! Enjoyed with this, a steeping cup of Sencha Green Tea.
Happy Harvest!
