I love fall food (who doesn't?) and this recipe combines two of everyones fall favorites. I usually like to keep my apples in September and my pumpkins in October, but sometimes I just can't wait that long so I cheat and prepare this recipe.
These flavorful muffins are deliciously moist balancing the crispy streusel topping. Definitely a family favorite! In fact I doubled this tonight hoping we could all snack on one after supper, have one with our breakfast, and then freeze the other half, but pigs that we are, there are none left for breakfast! My gang is pretty ticked about it too. They felt that the freezer ones should be sacrificed for breakfast. I think it serves the little gluttons right, now I have to think of something else for in the morning. They had better not complain either or I'll serve them cold oatmeal!
Pumpkin Apple Streusel Muffins
1 1/4 c. flour
1 c. sugar
1 heaping t. pumpkin pie spice
1/2 t. baking soda
1/4 t. salt
3/4 c. canned pumpkin
2 T. oil
1 c. apple, peeled and diced
*Streusel topping lovers: Feel free to double. This recipe makes only just enough. ;)
1 T. flour
3 T. sugar
1/4 t. cinnamon
1 T. butter, room temperature
Preheat the oven to 350.
Line a 12 cup muffin tin. In a bowl, whisk together all of the dry muffin ingredients.
Stir in the remaining in ingredients until they are just combined.
Spoon into the muffin tin cups to about 3/4 full.
To prepare the topping, whisk together the flour, cinnamon, and sugar.
Add the butter, mixing until crumbly.
Sprinkle over the batter.
Bake for 20 minutes testing with a toothpick for doneness.
Cool in the pan for 5 minutes before transferring to a wire rack to cool.