Pumpkin Apple Muffins with Cinnamon Streusel

Shared by: Maria Litchy - Two Peas and Their Pod

Find it with photos here.

*

DIRECTIONS

1 ½ c all purpose flour

1 c. wheat flour

¾ c. white sugar

¾ c. brown sugar

½ Tablespoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

½ teaspoon nutmeg

1 teaspoon baking soda

½ teaspoon salt

2 eggs, lightly beaten

1 cup canned pumpkin puree

1 teaspoon vanilla

¼ cup canola oil

¼ cup applesauce

2 cups peeled, cored and chopped apples, I used Granny Smith apples

*

Streusel topping:

2 Tablespoons all purpose flour

¼ cup sugar

1 teaspoon cinnamon

Sprinkle of nutmeg

4 teaspoons butter, softened

2 Tablespoons oats

*

DIRECTIONS

Preheat oven to 350 degrees. Lightly grease muffin cups or use paper liners. I used regular and mini muffin tins.

*

In a large bowl, sift together 2 ½ cups flour, 1 ½ cups sugar, spices, baking soda and salt. In a separate bowl, mix together eggs, pumpkin, vanilla, oil, and applesauce. Add pumpkin mixture to flour mixture; stirring just enough to moisten. Do not over mix. Fold in apples. Spoon batter into prepared muffin cups.

*

In a small bowl, mix together 2 T. flour, ¼ cup sugar, 1 teaspoon ground cinnamon, nutmeg, and 2 tablespoons oats. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

*

Bake in pre-heated oven for about 20 minutes for the regular muffins and about 12-15 for the mini muffins. Check on them frequently. Use the toothpick trick! Let cool and enjoy!