Pumpkin Apple Muffins with Streusel Topping

These muffins combine all the roadside fruit and vegetable stand sights into the quintessential harvest muffin.  While high in satisfaction and flavor, they are low in fat insuring that you don’t begin to look like Charlie Brown’s “Great Pumpkin”.

• 1 2/3 cups all purpose flour
• 1 1/3 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoons ginger
• 1/8 teaspoon cloves
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cups pumpkin puree
• 1/3 cup vegetable oil 1 1/3 cups apples, peeled and finely chopped; one egg.

Streusel Topping

• 3 tablespoons brown sugar
• 1 tablespoon and 1 teaspoon flour
• 1 teaspoon cinnamon
• 1 tablespoon butter

In a large bowl, combine all dry ingredients. In another bowl, combine egg, pumpkin puree and oil, stir into dry ingredients until just moistened. Fold in apples. Fill greased or paper lined muffin cups 3/4 full. For topping, combine sugar, flour and cinnamon. Cut butter into sugar mixture until mixture resembles coarse crumbs. Sprinkle each muffin with 1 teaspoon of streusel mixture.

Bake in a 350 degree oven for 30 – 35 minutes or until muffins test done. Cool in pan 10 minutes. Remove from pan and cool  muffins completely on a wire rack.

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