Saturday, November 8, 2014

Apple Pumpkin Muffins with Streusel Topping

 2-1/2 cups all-purpose flour

2 cups sugar

1 tablespoon pumpkin pie spice (OR 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cloves)

1 teaspoon baking soda

1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup butter, softened
2 cups finely chopped (or shredded) peeled apples


1/4 cup sugar

pinch salt
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine

1/2 cup pecans, chopped (optional)

In a large bowl, combine flour, pumpkin pie spice, baking soda and salt. Combine sugar and butter, whipping until fluffy; add one egg at a time, incorporating fully before adding the next one.  Add pumpkin to wet ingredients.  stir in dry ingredients just until moistened. Fold in apples. Fill greased & floured or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle chopped pecans over muffins, then sprinkle 1 teaspoon of topping mixture 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.
Originally published as Pumpkin-Apple Muffins with Streusel Topping in Cookin' Up Country Breakfasts Cookbook 1994, p71

*minor alterations by Jaynee :)