Muffins Case

Apple Pumpkin Muffins

1 1/2 cups all-purpose flour

1 cup wheat flour

1 cup sugar

1 tbsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup pumpkin puree (I used canned pumpkin)

1/4 vegetable oil

1/4 unsweetened apple sauce

1 1/2 cups finely chopped apples (about 3-4 apples)

1/2 cup finely chopped pecans

Preheat oven to 400 degrees. Spray 24 muffin cups with non-stick spray. Combine first six ingredients in a large bowl and set aside. Chop apples and pecans, place in small bowl and set aside. In another bowl, combine the eggs, pumpkin puree, vegetable oil and apple sauce. Mix well. Stir wet ingredients into large bowl with dry ingredients just until combined. Do not over mix. Fold in apple and nut mixture. Fill muffin cups 2/3 of the way full. Bake for about 18 minutes. Makes 24 muffins. Preheat oven to 400 degrees. Spray 24 muffin cups with non-stick spray. Combine first six ingredients in a large bowl and set aside. Chop apples and pecans, place in small bowl and set aside. In another bowl, combine the eggs, pumpkin puree, vegetable oil and apple sauce. Mix well. Stir wet ingredients into large bowl with dry ingredients just until combined. Do not over mix. Fold in apple and nut mixture. Fill muffin cups 2/3 of the way full. Bake for about 18 minutes. Makes 24 muffins.Preheat oven to 400 degrees. Spray 24 muffin cups with non-stick spray. Combine first six ingredients in a large bowl and set aside. Chop apples and pecans, place in small bowl and set aside. In another bowl, combine the