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I have made these for many years. The recipe is based on one found in an old Bear Valley Elementary School cookbook: Bear Fare 1993-1994. The original recipe calls for a streusel topping, but I’ve never added that. Too much fuss. Mostly, I make these and toss them into the freezer to eat later. The other day I had about a cup of leftover sweet potatoes, a couple old wrinkled apples, and two leftover egg yolks. I’ll give you this substitute recipe at the end, but just know that’s what’s pictured here.

• Ingredients
• 2-1/2 cups flour
• 2 cups sugar
• 1 Tbsp. pumpkin pie spice (I used 1 tsp. cinnamon, 1/2 tsp. ground cloves, 1/4 tsp. allspice, 1/4 tsp. ground ginger, 1/4 tsp. ground cardamom)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 1 cup cooked and mashed or solid-pack canned pumpkin
• 1/2 cup vegetable oil
• 2 cups peeled and finely chopped apples
• Cinnamon for sprinkling (optional)

Prepare 18-24 muffin cups with paper liners or by greasing. Preheat oven to 350 degrees F.

Combine dry ingredients in a large bowl and set aside. In a smaller bowl combine the eggs, pumpkin, and vegetable oil. Add these liquid ingredients to the large bowl of dry ingredients and stir until just moistened. Fold in the apples. Spoon batter into prepared muffin tins. Sprinkle with cinnamon (optional). Bake 25-35 minutes until muffin tops spring back when lightly pressed with a finger.

Substituting sweet potatoes: I used approximately a cup of mashed sweet potato instead of pumpkin. I tried using 1 egg and 2 egg yolks, but the batter was not completely moistened, so I added a second whole egg. I’m not sure if this was because sweet potato is drier than pumpkin or what. Next time I’ll use 3 whole eggs.