Pumpkin Apple Streusel Muffins

READY IN: 45mins
Top Review by Littleolmee

I've made these MANY times now and they are, bar none, our favorite muffin recipe. The only changes I make are: using 1 1/2 cups sugar (3/4 cup brown and 3/4 cup regular); doubling the streusel topping (my husband's favorite part); using olive oil instead of veggie oil; doubling the spices. I have found that doubling the spices and using some brown sugar adds a richness to these muffins. Baking them a second longer than 35 minutes tends to make them a bit overdone and stick to the pan. They are even better 2 or 3 days later...after they have been incubating in a tupperware for awhile, it makes them even more moist and yummified. I only wish I could take credit for this recipe myself when I give them away to people, but alas, I cannot tell a lie and I tell them where I got the recipe, hee hee. Thanks! :)

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease 18 muffin cups or use paper liners.
  3. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.
  4. In a separate bowl, mix together eggs, pumpkin and oil.
  5. Add pumpkin mixture to flour mixture; stirring just to moisten.
  6. Fold in apples.
  7. Spoon batter into prepared muffin cups.
  8. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon.
  9. Cut in butter until mixture resembles coarse crumbs.
  10. Sprinkle topping evenly over muffin batter.
  11. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.

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