If you didn't make pumpkin muffins, but still want to make this recipe see note at the bottom of the page!
4 medium-large Granny Smith apples
3 pumpkin muffins, cut into small cubes
3/4 C milk
1/4 C pumpkin puree
1/4 C brown sugar, lightly packed
1 tsp vanilla
1/3 C raisins
Lightly toast muffin cubes in a 300 deg F preheated oven for 10-15 minutes.
Combine egg, milk, pumpkin, brown sugar, and vanilla. Soak toasted muffin pieces in mixture until all the liquid is absorbed. This will take about 15 minutes. (If mixture seems a little too dry, add an extra 1/4 C milk.) Fold in raisins.
Cut off the tops of the apples. Using a melon baller or small, sturdy spoon hollow out the core of the apple. Do not go all the way through the bottom of the apples.
Hollowed out apple
Cut 4 slices down the sides of the apple in an "X" formation. Do not cut thought the center of the bottom of the apple.
My attempt at being instructional
Stuff apple with bread pudding mixture. Lightly pack pudding in, be careful not to break off pieces of apple.
Bake 350 deg F for 45 minutes.
NOTE: Don't have pumpkin muffins? Use about 4 C stale French bread cubes (lightly toasted) and up pumpkin puree amount to 1/2 C.