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Festival Pumpkin Apple Muffins


Pumpkin Apple Muffins recipe













Trans-fat Free, Good source of fiber


2 ½ cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
lightly beaten
1 cup canne pumpkin purée
½ cup vegetable oil
2 cups apples
peeled finely chopped
Streusel topping
2 tablespoons all-purpose flour
¼ cup sugar
½ teaspoon cinnamon
4 Teaspoons butter


Combine eggs, pumpkin and oil.

Add in flour, sugar, spice, soda and salt.

Stir until moistened.

Stir in apples.

Spoon batter into greased or paper-lined muffin cups, filling ¾ full.

Mix together last 4 ingredients, cutting butter until crumbly.

Sprinkle on top of batter.

Bake at 350℉ (180℃) for 35 to 40 minutes or until toothpick comes out clean.

Note: If you have no pumpkin pie spice use 1½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves and ½ teaspoon allspice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 103327% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 472mg 20%
Total Carbohydrate 60g 60%
Dietary Fiber 4g 17%
Sugars g
Protein 25g
Vitamin A 193% Vitamin C 5%
Calcium 5% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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