Pumpkin Apple Muffins with Brown Sugar Cream Cheese Frosting
When I was in the middle of my POM Series of recipes using pomegranate juice, I had a request for recipe using pumpkin. I know I’ve been a little slow, but I have finally gotten around to a recipe using pumpkin AND apples! I started with the recipe for Pumpkin-Apple Muffins with Streusel Topping at allrecipes.com (a Taste of Home recipe).
These are moist and delicious, and I personally love the pumpkin and apple combination. In addition, the uses of apples in the recipe is like an invitation to replace some of the oil with applesauce.
2 1/2 c. flour
2 c. sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 c. pumpkin
1/4 c. applesauce
1/4 c. oil
2 c. finely chopped peeled apples
In large bowl stir together all dry ingredients. In a separate bowl slightly beat eggs. Stir in pumpkin, applesauce, oil and apples. Stir into dry ingredients until just moistened. Fill greased or paper-lined muffin cups ~3/4 full.
Bake for about 30 minutes in preheated 350 degree oven. Remove from oven and let cool.
Brown Sugar Cream Cheese Frosting
4 oz. cream cheese
2 Tbsp. butter
3/4 c. brown sugar
1 tsp. vanilla
Beat all ingredients until well blended. Spread on top of cooled muffins.
The muffins themselves have little fat in them, to make these healthier use reduced-fat or fat-free cream cheese if desired.