Pumpkin Apple Streusel Muffins
2 1/2 c. all-purpose flour
2 c. white sugar
1/4 Tbsp each of allspice, ground ginger, cinnamon, and nutmeg
1 tsp. baking soda
2 eggs, lightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. peeled, corred, and chopped apple
2 tbsp. all-purpose flour
1/4 c. white sugar
1/2 tsp. ground cinnamon
4 tbsp. butter
- Preheat oven to 350. Lightly grease a muffin pan or line with 24 muffin papers.
- In a large bowl, sife together 2 1/2 c. flour, 2 cups sugar, spices, baking soda, and salt. In a separate bowl, mix together eggs, pumpkin, and oil. Add pumpkin mixture to flour mixture, stirring just to moisten. Fold in apples. Spoom the batter into prepared muffin cups.
- In a small bowl, mix together 2 tbsp flour, 1/4 cup sugar, and cinnamon. Cut in butter with a fork until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
- Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
- Makes about 24 muffins.
I actually made 12 big muffins and used the rest of the batter for mini-muffins, which were ready in about 15 minutes. They're a big hit with the toddler set.