You should probably know that this recipe changed my life. I know it sounds a bit dramatic, but it's true. You see, there were MANY years of my life that I thought I didn't like pumpkin...about 24 years in fact! Every year I would try a bite of someone's pumpkin pie at thanksgiving and never liked it. But then one year I tried these pumpkin apple muffins, and they were good. Only a hint of pumpkin, but it was alright. So then I tried some other pumpkin things and liked them all, and realized that maybe the only way I didn't care for pumpkin was in pumpkin pie. These muffins really are great though, but fair warning, they make a huge batch, I got 24 out of the recipe this time. I put a dozen in the freezer, gave a few to a friend, and we still had plenty to chow down on! The combination of pumpkin and apple make these a perfect compliment to many fall meals (and they make a pretty good breakfast too)!
Pumpkin Apple Muffins
2.5 c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
2 eggs (lightly beaten)
1 c. pumpkin
1/2 c. oil (I want to try this with applesauce sometime, if anybody tries it let me know how it turns out!)
2 c. peeled, finely chopped apples
Streusel Topping:
4 T. flour
1/2 c. sugar
1 t. cinnamon
4 T. butter
Directions: Combine dry ingredients In a medium bowl combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper lined muffin cups, about 3/4 full.
For the streusel topping, mix together flour, sugar and cinnamon. Cut in butter until mixture is crumbly.
Sprinkle streusel topping over batter. Bake at 350 degrees for 35-40 minutes or until done.
Recipe Source: Carey Hughes
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