Pumpkin-Apple Muffins with Streusel Topping Recipe

5 29 31
Pumpkin-Apple Muffins with Streusel Topping Recipe
Pumpkin-Apple Muffins with Streusel Topping Recipe photo by Taste of Home
Publisher Photo

Pumpkin-Apple Muffins with Streusel Topping Recipe

Read Reviews
5 29 31
Publisher Photo
My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

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 large eggs, lightly beaten
  • 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
  • 1 tablespoon butter or margarine

Directions

In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.
Originally published as Pumpkin-Apple Muffins with Streusel Topping in Cookin' Up Country Breakfasts Cookbook 1994, p71

Nutritional Facts

1 each: 243 calories, 8g fat (1g saturated fat), 25mg cholesterol, 150mg sodium, 42g carbohydrate (27g sugars, 1g fiber), 3g protein.

  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 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
  • 1 tablespoon butter or margarine
  1. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.
Originally published as Pumpkin-Apple Muffins with Streusel Topping in Cookin' Up Country Breakfasts Cookbook 1994, p71

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Reviews forPumpkin-Apple Muffins with Streusel Topping

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Janlee User ID: 9297979 276882
Reviewed Oct. 28, 2017

"I've been making these for many years and it's a family favorite. I often add nuts and substitute the oil with applesauce."

MY REVIEW
robbrd User ID: 1292786 274732
Reviewed Oct. 1, 2017

"A nice moist, light muffin. I followed the recipe exactly except that I baked them in a mini muffin pan baking for 11 minutes. Definitely keeping this recipe!"

MY REVIEW
bar88 User ID: 7460793 274473
Reviewed Sep. 25, 2017

"I've been making these muffins for over 20 years and my family loves them. I cut the sugar in half, I use 1 cup and leave the streusel topping as is. These are one of my favorites."

MY REVIEW
Sunshinebakerpa User ID: 7360500 259212
Reviewed Jan. 4, 2017 Edited Jan. 22, 2017

"These are very moist. Everyone loves them. I reduced the sugar to 1 1/2 cup. I used a little less pumpkin pie spice. For regular size muffins, they take 20 minutes to bake. For the minis, it takes 11 minutes."

MY REVIEW
Grammy5 User ID: 994532 258830
Reviewed Dec. 30, 2016

"These were really good. Will definitely make again"

MY REVIEW
KristiBenshoof User ID: 4930503 255408
Reviewed Oct. 13, 2016

"These were very good. I made the recipe as written."

MY REVIEW
Lstrange User ID: 5890429 255344
Reviewed Oct. 12, 2016

"This muffin is identical to my decades old stand by recipe {from Dysart's Truck Stop in northern Maine} with noted exception; their recipe uses the whole 15 ounce can of pumpkin puree. Increase baking by 5 minutes.

These are a fall/winter tradition with my family. They are moist and delectable. I'll continue to use the whole can of pumpkin. What would I do with the other 3/4 cup anyways?
So here I am, I've broken two of my cardinal rules;
1. Only review recipes you've actually MADE.
2. Don't say "I changed this, that, and , oh that too... We loved it".
So, having made full disclosure, I submit my review :)
."

MY REVIEW
bschuck User ID: 3529989 254773
Reviewed Sep. 28, 2016

"Excellent muffins! Not overly sweet, just right. The pumpkin & apples go great together."

MY REVIEW
carvedquilts User ID: 8394121 254757
Reviewed Sep. 28, 2016

"The delightful topping is essential as these are quite mildly flavored. I baked them in cupcake pans with paper liners and all 24 were burned on the bottom. I can only assume the pans crowded the shelf and the smaller volume ba ked them faster. I think I'd like theapples grated not choppe"

MY REVIEW
erinshea1982 User ID: 7151030 254455
Reviewed Sep. 22, 2016

"The streusel topping on these is my favorite part! It absolutely makes these muffins!"

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