Pumpkin Apple Muffins
2-1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups chopped apples
Pre-heat oven to 350 F. Grease muffin tins or line with paper muffin cups. In a large mixing bowl, combine flour, sugar, spice, baking soda and salt. In another mixing bowl, combine eggs, pumpkin and oil. Stir liquid ingredients into dry ingredients until just combined. Do not overmix. Stir in apples. Fill each muffin cavity 3/4 full with batter. Bake 35 to 40 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Pumpkin Waffles
2-1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
additional melted butter for brushing waffle iron
additional butter for serving with waffles
warm maple syrup
Pre-heat oven to 250?F and pre-heat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with melted butter and spoon batter into waffle iron according to manufacturer’s directions for quantity of batter. Cook according to manufacturer?s instructions. Transfer waffles to rack in oven to keep warm and crisp. Repeat until all batter is used. Transfer waffles to a large platter and serve with butter and warm maple syrup. Makes about 12 waffles.