Sweet Potato And Apple Muffins

1 cup of flour
1 cup of wheat flour
1-1/2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
2 teaspoons of pumpkin pie spice
1 – 15 ounce can of sweet potatoes, drained
1 egg
1/2 cup of evaporated milk
1/3 cup of vegetable oil
1 cup of finely chopped, peeled apple

For the topping:

2 tablespoons of flour
1/4 cup of packed brown sugar
1/2 teaspoon of ground cinnamon
2 tablespoons of butter
3 tablespoons of finely chopped pecans

Preheat oven to 350 degrees.
In a medium bowl, combine the flours, sugar, baking soda, baking powder, salt and pumpkin pie spice.
In a large bowl, beat the sweet potatoes until mashed.
Add the egg and beat until well blended and the mixture is smooth.
Stir in the evaporated milk, vegetable oil and apples.
Next, stir in the flour mixture and mix until just combined and moistened.
Evenly spoon batter into greased or paper-lined muffin tins.

For topping, combine the 2 tablespoons of flour, brown sugar and cinnamon.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in pecans.
Sprinkle topping over the muffin batter and bake for 18 to 20 minutes or until done.

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