Show Subscription Form




Apple Streusel Pumpkin Muffins Recipe

Publisher Photo
If you like pumpkin, you'll love these moist muffins from Mary Ann Taylor of Rockwell, Iowa. With an appealing streusel topping and tender apple bits throughout, they make a great accompaniment to a harvest meal or a handy breakfast on the run.
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 18 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 cups finely chopped peeled apples
  • TOPPING:
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold butter, cubed

Nutritional Facts

1 serving (1 each) equals 245 calories, 8 g fat (2 g saturated fat), 26 mg cholesterol, 152 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Originally published as Apple Pumpkin Muffins in Quick Cooking September/October 1999, p47

Nutritional Facts

1 serving (1 each) equals 245 calories, 8 g fat (2 g saturated fat), 26 mg cholesterol, 152 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Apple Streusel Pumpkin Muffins

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 14, 2012

These muffins are amazing! I used tart, Granny Smith apples for a more distinctive taste. They're the best straight out of the oven! A lot of oil, though. I'm going to try my next batch with the applesauce substitution.

MY REVIEW
Reviewed Jan. 22, 2012

Made this as a bread. Delicious. I used fresh pumpkin. This recipe is a keeper, very moist and flavorful. YUM!

MY REVIEW
Reviewed Jul. 16, 2011

very good!

MY REVIEW
Reviewed Oct. 26, 2010

Deliciously different. Would not change a thing!

MY REVIEW
Reviewed Aug. 23, 2010

The crumb topping wasn't at all crumbly - more of a paste. I broke it up with my hands and put it on top of the batter. It sort of just melted over the top. Tasted fine, just hard to work with. Less butter and more flour or oatmeal would make it better I think. Muffins (actually I made some muffins and some mini loaves of bread) were very tasty and moist. 2 other things I changed were substituting 1/4c applesauce for 1/4c of the oil (to cut the fat), and added chopped pecans on the top of the crumb topping on some of the muffins.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT