Kim’s Fall Muffins: Cranberry, Apple, Pumpkin, & Walnut

I just love fall an I love muffins so I decided to incorporate a few of my favorite fall foods apples, cranberry, walnuts  and pumpkins.  I am going to make Cranberry, Apple,  Pumpkin, Walnut Muffins with a Carmel Icing (dulce le leche).  The icing might be a bit overboard but it is optional.

For starters you will have to make up the apple sauce from scratch and the pumpkin cooked and squeezed.  When you have these made I took 2 cups apple sauce and 2 cups pumpkin and added 1 cup of dried cranberries to soften.

5 cups Flour 0 or all purpose flour
3/4 cup wheat germ (Germe di Grano, I found at Natura Si here)
1 tsp salt
2 tsp Baking soda (Bicarbonato di sodio)
1 whole package of Lievito per i dolci or 2 1/2 tsp Baking powder
2 tbsp of pumpkin spices (cinnamon, cloves, nutmeg) *this is if you like a lot of spices (cannella, chiodi di garofano, noce moscata)
2 1/2 cups sugar
4 eggs
1 tsp vanilla
1 cup chopped walnuts (optional)

Preheat the oven to 200 C or 325 F and line your muffin tin with wrappers or grease them

Mix in a medium bowel the dry ingredients (flour, baking soda, baking powder, salt, wheat germ, spices) set aside.  Now mix up the liquid ingredients apple/pumpkin/cranberry with sugar, eggs, vanilla.  Beat until well combined.  Then add the flour mixture beat until combined.  Mix in the walnuts.  Pour into the muffin cups and bake for about 20 minutes or until a toothpick comes out dry.

They are good without, but when they are cool you can add the dulce le leche or dulce le leche mixed with some cream cheese (no added sugar).

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