Apple Pumpkin Walnut Muffins

Last month, in the height of pumpkin flavored everything, I was craving some pumpkin muffins. I wanted something with a little extra oomph though, and since apples were on sale, I decided to combine the two and bake up these Apple Pumpkin Walnut Muffins. When they came out, I immediately thought "These taste like Thanksgiving!" So, instead of traditional dinner rolls, we will be serving up these muffins at our Thanksgiving dinner this year. They are so moist, delicious, and make the house smell amazing while they are baking. They are definitely my new favorite muffin!

Ingredients:

1 2/3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tsp ground cinnamon
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup pumpkin puree (not whole pumpkin/pumpkin pie filling)
2 large eggs
1/2 cup vegetable oil
1 cup peeled, cored chopped apple (any sweet apple will do)
3/4 cup chopped walnuts
1 tsp pure vanilla extract

Directions:

• Preheat the oven to 375 degrees F. Grease muffin cups or line muffin pan with greased muffin liners.

• In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking powder, baking soda, ginger and cloves. 

• In a separate bowl, whisk together the pumpkin puree, eggs, oil apple, walnuts and vanilla.

• Add the wet ingredients to the dry, stirring to combine until just moistened. Pour the filling into the muffin cups until they are 3/4 full.

• Bake for 20 minutes, or until a toothpick inserted through the center comes out clean.

• Cool for 10 to 15 minutes. Serve.

What is your favorite kind of muffin? Do you serve muffins or dinner rolls for Thanksgiving?