Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

650 Reviews 42 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
JES55
Recipe by  JES55

“What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.”

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Ingredients

Adjust Servings

Original recipe yields 18 muffins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

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Reviews (650)

Rate This Recipe
Joyful Heart
491

Joyful Heart

Bed & Breakfast quality - moist, tender and sweet! I followed recipe as written. Be sure to allow 30 minutes prep time. Also, if you do not have the 1 Tbls. pumpkin pie spice, substitute: 1 1/2 t. cinnamon, 3/4 t. ginger, scant 1/2 t. allspice, scant 1/2 t. nutmeg.

Sandee
284

Sandee

Don’t use the streusel topping. The muffins are already very sweet. In fact, I may cut ½ cup of the sugar out next time. But they were great and everybody at work gobbled them up. I used all whole wheat flour instead of all-purpose flour and I also used a full can of pumpkin puree because I didn’t want to waste any. I used ½ cup applesauce instead of ½ cup vegetable oil. I didn't have any pumpkin pie spice so I used 2 tsp. cinnamon, ½ tsp. ginger, and ½ tsp. nutmeg as one review suggested. The end result was fantastic!

PPK
168

PPK

We made ours into a 9 x 13 coffee cake & it was very moist. We used other suggestions given about the use of brown sugar instead of white sugar for topping & used suggested portion of spices for the pumpkin pie spice (cinnamon, ginger, all spice, & nutmeg).

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 42.6 g
  • 14%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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