Pumpkin Apple Streusel Muffins

I love my mom’s Blueberry Crumb Muffins, but since it’s fall I wanted something with pumpkin.  I found a recipe on http://www.verybestbaking.com and LOVE it… maybe even more than my mom’s blueberry crumb muffins!


  • 2 1/2 c. all-purpose flour
  • 2 c. granulated sugar
  • 1 T. pumpkin pie spice (1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 3/8 tsp. allspice and nutmeg)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 c. canned pumpkin
  • 2 eggs32233lrg
  • 1/4 c. oil
  • 2 c. apples (peeled, cored and diced)


  • 1/4 c. sugar
  • 2 T. all-purpose flour
  • 1/2 tsp. cinnamon
  • 2 T. butter, softened

I used Ida Red apples because I wanted to get the texture of the apple and was worried that Jonathans or Macintoshes would get too soft.  I also tripled the streusel recipe simply because it didn’t seem like enough and I like crumb topping.

Preheat oven to 350 degrees.

Combine flour, sugar, pumpkin pie spice, baking soda and salt in a large bowl.  In separate bowl, combine pumpkin, eggs, and oil; mix well.  Slowly add dry mixture until well combine.  Fold in chopped apples.

Place paper liners in muffin tins and fill about 3/4 way full and sprinkle with streusel topping.

Bake for 30-35 minutes.


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