Pumpkin-Apple Muffins with Streusel Topping
Total TimePrep: 20 min. Bake: 30 min. + cooling
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!
Besides the pumpkin spice, I added extra cinnamon. I made these in 8 mini loaves. These will make great gifts.
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?
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!
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.
Delicious! A Fall favorite for sure with pumpkin and apple. Tender and super moist. The addition of chopped pecans would be great.
I've been making these for many years and it's a family favorite. I often add nuts and substitute the oil with applesauce.
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!
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.
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.