In a seasonal mood? These pumpkin-based muffins will absolutely satisfy your autumn-craving palette. I’m not certain where the recipe originated, but it’s been one of my mom’s Fall staples for years. She makes it in a 9×5 loaf pan. I prefer muffin cups for an easy grab-and-go breakfast.
1 1/2 cup of flour
1 tablespoon of cinnamon
1 tablespoon of baking soda
3/4 teaspoon of salt
1 1/2 cup of granulated sugar
7.5 oz of canned pure pumpkin
1/2 cup of canola oil
1/4 cup of apple cider (the original recipe calls for water or apple juice)
1 large baking apple (I prefer Granny Smith)
Combine the flour, cinnamon, baking soda, and salt in a medium bowl.
In a second medium bowl, combine sugar, pumpkin, eggs, oil, and cider. Beat the mixture until it is just blended.
Combine the two bowls and mix until moistened.
Peel and chop the apple into tiny cubes. Fold into mixture.
Pour into 12 lined muffin cups. I like to sprinkle the tops with a cinnamon and sugar mixture.
Bake at 350 degrees for 35-40 minutes.