I’ve just eaten one warm from the oven..I was patient just long enough to photograph them and then I HAD to have one. Oh,Boy, are they good! Fall spices, apple and pumpkin married together, not too sweet, a tender crumb, and a crunchy crumb topping. What else could you do to these to make them any better? I think these are perfect anytime you want to have one. At breakfast with coffee? Mid-morning coffee break? For Lunch with yogurt or cottage cheese perhaps? For dessert after dinner—as I said, anytime at all. You must make these now, before there’s no more pumpkin left on the store shelves. You’ll be sorry if you don’t.
The recipe makes a batch of 18 muffins. I thought that was a lot for just two of us, so I made half a recipe and got nine muffins. Now I wish I had made the whole thing and froze some. Guess I’ll just have to make more to have on hand for Thanksgiving morning.
PUMPKIN-APPLE STREUSEL MUFFINS
YIELD 18 MUFFINS
- 2 1/2 cups all purpose flour ( I used half white flour and half whole wheat)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 cups apple finely chopped
- 2 Tablespoons flour
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 4 teaspoons butter
1. Preheat oven to 350 degrees. Lightly grease 18 muffin cups, or line with paper liners.
2. Mix all dry ingredients together in a large bowl. ( flour through salt)
3. Mix wet ingredients together in a medium bowl. ( eggs, oil and pumpkin puree)
4. Add wet ingredients to dry ingredients and mix just to moisten. Fold in apples.
5. Fill muffin cups about 3/4 full.
6. Mix together the streusel ingredients to form coarse crumbs, and sprinkle on batter. Pat lightly to adhere.
7. Bake at 350 degrees for 35 – 40 minutes. Test for doneness with a toothpick. Cool slightly in pans and then transfer to cooling racks to cool completely. Ha! if you can wait that long!
SOURCE: adapted from all recipes.com