Pumpkin Apple Pie Muffins

I know we are moving into summer instead of fall, but I couldn't resist these Pumpkin apple pie muffins here.  I love a good muffin and if you throw the word pie in there, what's not to love? I will forget the walnuts (begrudgingly! They look so good) and use a gluten free flour blend instead of the coconut flour (The ratio: 1 cup brown rice to 2/3 potato starch to 1/3 tapioca starch).

This wonderful photo is from theunrefinedkitchen.com

Pumpkin-Apple Pie Muffins

1 cup chopped apples (about 1 apple)
1 cup pumpkin puree
4 eggs
1/2 cup applesauce
1/2 Tbsp. vanilla
1/3 cup honey
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup coconut flour, sifted
1/3 cup walnuts, chopped (sprinkle on top)

Directions:
1. Preheat oven to 350 degrees. Line regular-sized muffin pan with liners.
2. Combine chopped apple, pumpkin puree, eggs, applesauce, vanilla and honey. Mix well.
3. Add dry ingredients and mix until incorporated.
4. Divide batter among 12 muffin cups. Sprinkle chopped walnuts on top.
5. Bake at 350 degrees for 30-35 minutes.
6. Store in an airtight container in the fridge.