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Apple Streusel Pumpkin Muffins Recipe

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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 each: 245 calories, 8g fat (2g saturated fat), 26mg cholesterol, 152mg sodium, 42g carbohydrate (27g sugars, 1g fiber), 3g 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


Reviews for Apple Streusel Pumpkin Muffins

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
amiracle2012
Reviewed Nov. 28, 2015

"My family liked these at the Thanksgiving dinner party, of course they mostly preferred the pumpkin"

MY REVIEW
cathy.dean
Reviewed Nov. 7, 2015

"I made these following the recipe exactly and they were wonderful! Very moist and a nice blend of pumpkin and apple. I agree with the other comments as far as the streusel topping though, it pretty much melted on top of the muffin. Next time I will add more flour and use less butter."

MY REVIEW
Tuba4lfe
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
TheDix
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
sweetstar4
Reviewed Jul. 16, 2011

"very good!"

MY REVIEW
jho2003
Reviewed Oct. 26, 2010

"Deliciously different. Would not change a thing!"

MY REVIEW
CAKate
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."

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