Apple Pumpkin Muffins (Super Moist)

1 cup diced cooking apples or re hydrated dehydrated apples (to rehydrate, simmer apples in 1/2 cup apple cider, let sit for 1 or more hours)
2 cups white wheat flour (fine grind)
1 cup all purpose flour
1/2 cup brown sugar
1/2 cup honey
3 t. pumpkin pie spice
2 t. baking powder
1 t. baking soda
1 t. salt
1 1/2 c. pumpkin puree
1 cup applesauce
1 cup vanilla greek yogurt
4 large eggs, room temperature
chopped pecans

Preheat oven to 350 degrees
In a large bowl mix the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt and whisk till combined
Next, add the pumpkin puree, unsweetened apple sauce, vanilla greek yogurt and eggs.
Using a handheld electric mixer, mix until wet and dry ingredients are combined (scraping as needed)
Stir in apples
fill greased or lined cupcake tins 3/4 the way full.  Put pecans on top (optionsl)
Bake for 22 minutes until toothpick comes out clean when inserted into muffin
Remove from oven and let sit for 5-10 minutes before removing from the pan.

Preheat the oven to 350 degrees, line muffin pans with liners.
In one bowl, sift together: flour and spices
In another bowl, mix together the butter, eggs, milk and sugars
By hand, pour the wet mixture into the flour bowl and stir till combined
Fold in the apples, nuts and zest.
Scoop batter into the paper liners, filling each one to the top. 
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean