Community Pick
Pumpkin Apple Streusel Muffins
photo by Lots of TLC
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
18
ingredients
- 2 1⁄2 cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin puree
- 1⁄2 cup vegetable oil
- 2 cups peeled cored and chopped apples
- 2 tablespoons all-purpose flour (optional)
- 1⁄4 cup white sugar
- 1⁄2 teaspoon ground cinnamon
- 4 teaspoons butter
directions
- Preheat oven to 350°F (175°C).
- Lightly grease 18 muffin cups or use paper liners.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, 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.
- Spoon batter into prepared muffin cups.
- In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- Sprinkle topping evenly over muffin batter.
- Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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! :)
-
These muffins were nothing short of excellent.I am making them this weekend for a fund raiser. I also did a batch changing it to one cup of pureed bananas (on the ripe side instead of pumpkin, and cinnamon instead of pumpkin pie spice, and 2 cups of cut up bananas(slightly on the green side). These were also good.
see 20 more reviews
Tweaks
-
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! :)
-
These muffins were nothing short of excellent.I am making them this weekend for a fund raiser. I also did a batch changing it to one cup of pureed bananas (on the ripe side instead of pumpkin, and cinnamon instead of pumpkin pie spice, and 2 cups of cut up bananas(slightly on the green side). These were also good.
RECIPE SUBMITTED BY
LikeItLoveIt
United States