Celebrate autumn any time of the year with these muffins and a mug of hot spiced cider.

Ingredient list for 6 large muffins

• 1 ½ cups all-purpose flour - sifted
• ¼ cup sugar
• ¼ cup brown sugar - packed
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 large egg - slightly beaten
• ½ cup vegetable oil
• ½ cup milk
• 1 teaspoon vanilla extract
• ½ apple - peeled & chopped
• ¾ cup pecans - chopped

• Grease bottoms and sides of muffin tins or use paper liners.
• Sift together flour, baking powder, salt and cinnamon into mixing bowl; add white and brown sugar; stir in pecans.
• Combine egg, oil and milk and vanilla in small bowl, blend well.
• Add all at once to dry ingredients, stirring just enough to moisten; batter will be thick.
• Spoon batter into prepared muffin cups.
• Bake in 375°F oven about 20 minutes for 12 muffins (25 minutes for 8 muffins, or 30 minutes for 6 - 3 ½ inch muffin cups) or until tester comes out clean.

Note: These muffins freeze well. Defrost on the countertop for about 30 minutes before serving. If you prefer sweeter muffins, sprinkle more brown sugar on the top before baking.