"The combination of flavors makes this recipe a perfect treat for a cool fall day. These apple and pumpkin muffins are great for breakfast, dessert or an after-school snack. —Beth Knapp, Littleton, New Hampshire..."
INGREDIENTS
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2-1/2 cups all-purpose flour
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2 cups sugar
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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2 Nellie’s Free Range Eggs
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1 cup canned pumpkin
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1/2 cup vegetable oil
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2 cups finely chopped peeled tart apples