Apple Pumpkin Muffins

These muffins are so moist and sweet their is no need for butter or anything else. Serve them warm or at room temperature. Both are delicious.

2 1/2 c flour
2 c sugar
1/2 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground cloves
1 t baking soda
1/2 t salt
2 eggs, lightly beaten
1 c canned pumpkin
1/2 c vegetable oil
2 c finely chopped peeled apples

TOPPING:
1/4 c sugar
2 T flour
1/2 t ground cinnamon
1 T butter or margarine (or coconut oil)

1. In a large bowl, combine flour, sugar, cinnamon, nutmeg, cloves, baking soda and salt. In another bowl combine eggs, pumpkin and oil; stir into dry ingredients just until moistened.
Fold in apples. Fill greased or paper-lined muffin cups three-fourths full.

2. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 t over each muffin. Bake at 350 for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

These are even better the second day as their flavors meld and the moisture of the apples penetrates the muffins.

TOTAL COST: $2.95 or less
Apples $.50 (Aldi's or less from orchard)
Pumpkin $.50 (Aldi's)
Flour $.75 (Aldi's)
Eggs $.20 (Aldi's)
Sugar $.75 (Aldi's)
Oil $. 25 (Costco)
Spices - from stock