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Pumpkin-Apple Muffins with Streusel Topping

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
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    1-1/2 dozen

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 18 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° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts
1 muffin: 243 calories, 8g fat (1g saturated fat), 25mg cholesterol, 150mg sodium, 42g carbohydrate (27g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Kay
    Mar 21, 2020

    I made these a few times now. I actually didn't have any pumpkin on hand so I used canned sweet potatoes! Still very very delicious!

  • ms11145
    Nov 16, 2019

    Besides the pumpkin spice, I added extra cinnamon. I made these in 8 mini loaves. These will make great gifts.

  • Danielle
    Nov 8, 2019

    Made exactly as the recipe stated (except I didn’t quite have enough apples) but these were delicious! I rated them as a 4 only because they were a lot of work for me with little kids but wild make again. Was wondering if these muffins would be ok to freeze?

  • Rellierae
    Oct 31, 2019

    I used the whole can of pumpkin, 2 c. of white whole wheat flour along with ½ c. all purpose, and did not peel the apples. Instead of the topping I used cinnamon sugar and chopped pecans. Having the pecans on top toasted them as the muffins baked. Yum!

  • map81341
    Nov 4, 2018

    These were really good. Had them available for guests for a self-serve breakfast. Everyone commented on how good they are. Followed the recipe as it was written. Making them again.

  • suefalk
    Oct 1, 2018

    Delicious! A Fall favorite for sure with pumpkin and apple. Tender and super moist. The addition of chopped pecans would be great.

  • Janlee
    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.

  • robbrd
    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!

  • bar88
    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.

  • Sunshinebakerpa
    Jan 4, 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.