Pumpkin-Apple Muffins w/Streusel Topping

By srumbel

Ingredients

• TOPPING:
• 2-1/2 2-1/2 2-1/2 cups all-purpose flour
• 2 2 2 cups sugar
• 1 1 1 tablespoon pumpkin pie spice
• 1 1 1 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon salt
• 2 2 2 eggs, lightly beaten
• 1 1 1 cup canned pumpkin
• 1/2 1/2 1/2 cup vegetable oil
• 2 2 2 cups finely chopped peeled apples
• 1/4 1/4 1/4 cup sugar
• 2 2 2 tablespoons all-purpose flour
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 1 1 1 tablespoon butter or margarine
• 10 to 1-1/2 muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Details

Servings 18
Adapted from tasteofhome.com

Preparation

Step 1

1.
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Yield: about 1-1/2 dozen.

Nutritional Facts

1 each: 243 calories, 8g fat (1g saturated fat), 25mg cholesterol, 150mg sodium, 42g carbohydrate (27g sugars, 1g fiber), 3g protein