Apple Streusel Pumpkin Muffins
Total TimePrep: 20 min. Bake: 35 min.
- 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
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold butter, cubed
- 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.
Nutrition Facts1 each: 245 calories, 8g fat (2g saturated fat), 26mg cholesterol, 152mg sodium, 42g carbohydrate (27g sugars, 1g fiber), 3g protein.
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Nov 28, 2015
My family liked these at the Thanksgiving dinner party, of course they mostly preferred the pumpkin
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.
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.
Jan 22, 2012
Made this as a bread. Delicious. I used fresh pumpkin. This recipe is a keeper, very moist and flavorful. YUM!
Jul 16, 2011
Oct 26, 2010
Deliciously different. Would not change a thing!
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.