Pumpkin Apple Muffins with Cinnamon Streusel

Find it with photos here.
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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
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Streusel topping:
2 Tablespoons all purpose flour
¼ cup sugar
1 teaspoon cinnamon
Sprinkle of nutmeg
4 teaspoons butter, softened
2 Tablespoons oats
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DIRECTIONS
Preheat oven to 350 degrees. Lightly grease muffin cups or use paper liners. I used regular and mini muffin tins.
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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.
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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.
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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!

1 comments:

Maria said...

thanks for including my recipes. You are the best!

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