Pumpkin Apple Muffins

I love muffins: they're warm, comforting, make the kitchen smell great and have no equal in terms of sheer, instant baked-goods gratification. In case you haven't noticed, it's now full-blown autumn, in all it's multi-hued, Octobertastic glory, which means that pumpkins, squashes, pears and apples are to be found in abundance, begging to be cooked and eaten as the chilly evenings draw in. That being the case, I looked at the big bowl of apples on my kitchen table this afternoon and thought, "Hmmm, I bet I know what you'd like to be." These muffins are not only full of yummy fall flavors like nutmeg, ginger, vanilla, etc., they're also really (dare I say it?) healthy, with a mere 2 tbsp. of canola oil and the same amount of maple syrup in a whole dozen, so you can sprinkle a little extra cinnamon sugar on top and feel virtuous! (Please excuse the crummy photo; I'm a cook, not Cecil bloody Beaton, dammit!)

Pumpkin Apple Muffins

Ingredients
Dry:
~2 cups whole wheat pastry flour
~1 tbsp. baking powder
~1 tsp. cinnamon
~1/2 tsp. each: nutmeg, ginger, salt
Wet:
~1 cup cooked, mashed pumpkin, canned or fresh
~1/2 cup unsweetened applesauce
~1/2 cup plain, unsweetened soymilk
~2 tbsp. canola oil
~2 tbsp. maple syrup
~1 tsp. vanilla extract
~1 1/2 cups chopped apple (this was about 2 small Macs)
~1/2 tsp. each sugar and cinnamon, mixed (optional)

Directions
~Preheat the oven to 400 degrees fahrenheit, and grease a 12 cup muffin tin.
~In a large bowl, combine all the dry ingredients and sift together thoroughly. Add the chopped apples and toss to coat; this will keep them from sinking to the bottom of the muffins.
~In a separate container, mix the wet ingredients.
~Make a well in the center of the dry ingredients, add the wet mixture, and mix with a wooden spoon. (Be careful not to overmix, just make sure things are combined!)
~Spoon the batter into your prepared muffin tin; if using, this is the time to sprinkle your cinnamon/sugar mixture over the top.
~Bake at 400 degrees for 20-25 minutes, until a knife or toothpick comes out clean.
~Allow to cool for at least 20 minutes before turning out.