About this recipe:What better way to celebrate autumn than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple crumble topping gives them a little something extra.
300g plain flour
350g caster sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon bicarb of soda
1/2 teaspoon salt
2 eggs, lightly beaten
250g pumpkin puree
125ml vegetable oil
250g peeled, cored and chopped apple
2 tablespoons flour
4 tablespoons sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4. Lightly grease 18 muffin cups or use paper cases.
In a large bowl, sift together 300g flour, 350g sugar, spices, bicarb and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon muffin mixture into prepared muffin cups.
In a small bowl, mix together remaining flour, sugar and cinnamon. Rub in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffins.
Bake in preheated oven for 35 to 40 minutes, or until a skewer inserted into a muffin comes out clean.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.