The combination of apples and pumpkin makes this recipe a perfect treat for cool fall day. The muffins are great for breakfast, dessert or an after-school snack. —Beth Knapp, Littleton, New Hampshire
Category: Bread
Cuisine: not set
2-1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled tart apples
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