Pumpkin Apple Muffin

Sorry for the uber-close shot (some ingredients are out of frame).  KC was going for the eggs.

Flexible, yummy recipe for breakfast, snack, or dessert. 

Pumpkin Apple Muffins

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    2 1/2 cups flour (whole wheat is great too)
    1 cup brown sugar
    1 T pumpkin pie spice
    1 t baking soda
    1/2 t salt
    2 large eggs
    1 cup canned pure pumpkin (I sometime have a bit leftover from making something else- you can add mashed banana to make a cup if needed)
    1/2 cup ricotta cheese (if using low fat do half veggie oil/half cheese)
    2 medium apples, peeled and diced (can also sub banana)

    
   Optional add-ins: raisins, nuts, chocolate chips . . .

    
   Optional toppings: streusel (1/2 c flour, 1/4 c brown sugar, 4 T butter, 1/2 t cinnamon, combined with fork), granola. OR ice them like cupcakes- cream cheese icing (1 pkg crm cheese, softened, 1/4 c butter softened, 1 c powdered sugar, 1 tsp vanilla extract)! 

Combine flour, sugar, spice, baking soda and salt.  In a large bowl, mix together the eggs, pumpkin, and ricotta.  Stir dry ingredients into wet; then add apples and any other add-ins.  The batter is thick but bakes up nice and  moist.  Spoon into 18 lined or greased muffin tins. Top with streusel or granola, if you'd like.  Bake at 375 degrees for 20-25 minutes.

Perfect.