Ok, so it is May and I am making pumpkin muffins. It seems sad to make that lonely can of pumpkin wait until October. Besides, there was a lovely sour apple in the basket with a slight blush on its cheek. Now, the gorgeous statuesque can of pumpkin and sweet delightful apple are happily-ever-after in a match made in heaven. Yes, it felt like we should be sipping on apple cider while carving jack-o-lanterns as the little goblins were devouring every last crumb of these scrumptious muffins.

Source: Melissa F.
1 2/3 cups all purpose flour
1 cup sugar
1 1/2 tsp cinnamon
3/4 tsp ginger
3/8 tsp nutmeg
3/8 tsp cloves
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped

1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
3 tbsp sugar

In a medium bowl combine the flour, sugar, spices, salt, soda and powder. In a small bowl combine the pumpkin, butter, and eggs. Make a well in center of flour mixture; add the pumpkin mixture to the dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full.

Combine 3 tablespoons sugar and the spices; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

Variations:
Use 1 tablespoon pumpkin pie spice in the place of the cinnamon, ginger, nutmeg and cloves in the batter. Use 1 teaspoon pumpkin pie spice in the place of the spices in the topping.
Streusel Topping: 1/4 cup sugar + 1 heaping tbsp flour + 4 tsp cold butter, 1 tsp cinnamon.
Mix in some raisins or oatmeal.