Sun Oven Pumpkin-Apple Muffins
These super moist muffin have all the flavors and colors of fall. They’re a great way to use up any over ripe, slightly wrinkled apples you might have.
1 egg, room temperature, lightly beaten
1 cup canned pumpkin
2 teaspoons molasses
3/4 cup sugar
1/2 teaspoon pumpkin pie spice
3/4 cup evaporated milk
2 to 3 apples, peeled and chopped (about 2 cups)
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
Set Sun Oven out to preheat. Line the indentations of two 6-cup muffin pans with paper liners or spray with cooking spray, set aside.
In a large bowl, whisk together the egg, pumpkin, molasses, sugar, and pie spice. Stir in the milk. In a small bowl, whisk together the flour, baking powder, and salt. Using a wooden spoon, stir the dry ingredients into the pumpkin mixture. Fill each muffin cup two-thirds full with the batter. Use a rack to separate the pans, or place one pan in a metal baking dish, and cross stack them in the Sun Oven. Bake until lightly browned and a toothpick inserted into the center of a muffin comes out clean, 30 to 40 minutes.
Makes 12 muffins.