Pumpkin Apple Muffins

BABY LED WEANING (and husband) APPROVED

 

I tend to skim over what people write in the beginning of recipes, they get soooo loooong….so here is a haiku instead.

I always look for
this recipe from my Mom
Most scrumdiddlyumptious

2 ¼ cups all purpose flour

2 tsp. cinnamon (you can never add too much in my opinion I add an extra 1/2 tsp.)

½ tsp ginger

¼ tsp nutmeg

¼ tsp cloves

—if you prefer, use 2 tsp pumpkin pie spice—

1 ½ tsp baking soda

1 ¼ tsp salt

¼ tsp baking powder

1 large (2 small) apple – peeled, cored, diced ~ 1 2/3 cups

1/3 cup raisins (I use golden – they bake up softer)

½ – 1 cup coarsely chopped pecans (or walnuts)

½ cup butter (1 stick softened at room temperature)

1 ½ cups light brown sugar

3 eggs

1 ½ cups pumpkin

1/3 cup milk

For Muffins Preheat at 375º for 15 minutes – spray with cooking spray
For a Bread Loaf Preheat at 350º Bake 1 hour and 20 minutes

or until a toothpick inserted into the center comes out clean.

In a small bowl, combine flour, spices, baking soda, salt, and powder.

In another small bowl combine the chopped apple and raisins; toss with 2 Tbsp. of the flour mixture. (This helps the fruit to stay suspended in the loaf and not just sink to the bottom.)

–On medium speed, beat butter and brown sugar until combined. On medium-low, beat in eggs and pumpkin until blended. The mixture will look curdled.)

–On low, alternately beat in the flour blend with the milk until all are blended. Stir in the apple/raisin mixture and pecans. Transfer the thick batter to the pan or muffin tins. Cool on a rack for 10 minutes in the pan. Slip the muffins or bread out and let it cool some more on the rack. You can drizzle a powder sugar/milk icing on if you like it sweeter, but I like it plain.