The week before last I had a recipe for pumpkin pancakes and if you make those, you have enough pumpkin left in the can that you need to do something else. This muffin recipe, which I believe came from Southern Living originally, but has been through a few alterations by me, uses up the rest of the can quite nicely.

Pumpkin Apple Muffins
makes 24

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter, melted
2 large eggs, lightly beaten
1 Granny Smith apple,
peeled and finely chopped

Topping
3 tablespoons sugar
1 teaspoon pumpkin pie spice
1 tablespoon oatmeal
1 tablespoon butter, melted

Preheat oven to 350°. Combine first 6 ingredients (flour through sugar) in a large bowl; make a well in the center of mixture.

Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, spoon into greased or paper-lined muffin tins, filling two-thirds full.

For the topping, combine sugar, pumpkin pie spice, oatmeal and butter; crumble over muffins.

Bake for 20 minutes. Remove from pans immediately, and cool on wire racks.