Giant Fall Muffins Perfect for Fall

1 1/4 cups all purpose flour


1 1/4 cup whole wheat flour

1 1/2 cup white sugar

1/2 cup brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 extra lg eggs, lightly beaten

1 cup fresh pumpkin puree or canned pumpkin

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1 lg Fuji apple, peeled and chopped small

TOPPING (OPTIONAL):

3 tablespoons flour

3 tablespoons quick oats

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/3 cup chopped walnuts

4 tablespoons cold sweet butter, cut into cubes





1.Preheat oven to 350 degrees.

2.Lightly grease and flour 1 mini angel food cake pan (the 6 cake sized one), a standard muffin pan or one 9x13 cake pan.

3.Mix together first 6 ingredients in a bowl.

4.In an other bowl mix eggs, pumpkin, and oil.

5.Add to dry ingredients stirring till just mixed.

6.Fold in apples and pour into prepared pan.

OPTIONAL TOPPING:



1.In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly.

2.Sprinkle over the batter.

3.Bake for 35-40 minutes or until toothpick come out clean for jumbo muffins or cake, 20 -25 minutes for smaller muffins