Pumpkin Apple Streusel Muffins

Recipe from Nestle

This was one of those last minute recipes that I decided to make just because I had all the ingredients and they sounded like they would be good.

Oh. My. Goodness.

It almost saddens me to say that now, because these not only sound like they would be good, they are fabulous! I told myself I would just try half for breakfast, but there was no way I could just do half. I love pumpkin, and I love apples. And I really love streusel! These are so moist and delicious, and the flavors blend together perfectly. Since I bake so much I have been trying to cut recipes in half to have fewer temptations, and to use less ingredients, but I am already waiting for an opportunity to make these again. The major change I made to this recipe was to double the streusel since it just didn’t seem to be enough (you can never have too much streusel, right?). Enjoy!

Pumpkin Apple Streusel Muffins
Printer Friendly

2 1/2 cups flour
2 cups sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 1/4 cups canned pumpkin
2 eggs
1/4 cup vegetable oil
2 cups peeled, cored, and chopped apples

Streusel
1/2 cup sugar
4 Tbsp flour
1 tsp cinnamon
4 Tbsp butter, softened

Preheat oven to 350 degrees. In a large mixing bowl combine flour, sugar, baking soda, pumpkin pie spice and salt. In a separate bowl combine pumpkin, eggs, and oil. Add this mixture to the dry ingredients, then add in apples. Place in paper lined muffin cups, filling approximately 3/4 full.

For streusel, combine sugar, flour and cinnamon. Cut in butter using a pastry cutter. This works best if the butter is very soft, but not melted. Sprinkle over muffins. Bake approximately 30 minutes or until toothpick inserted into center comes out clean. Cool in pans for 5-10 minutes then remove and cool completely on a wire rack. Makes approximately 24.

~I’m sharing this recipe over at Recipe Swap Thursday~