Name: Apple Streusel Pumpkin Muffins
Yield: 4 servings
Ingredients: 2 tbsp (25 mL) all purpose flour; 1/4 cup (50 mL) granulated sugar; 1/2 tsp (2 mL) ground cinnamon; 4 tsp (20 mL) butter; 2 1/2 cups (625 mL) all purpose flour; 2 cups (500 mL) granulated sugar; 1 tsp (5 mL) baking soda; 1 tbsp (15 mL) pumpkin pie spice; 1/2 tsp (2 mL) salt; 2 eggs, beaten; 1 cup (250 mL) canned pumpkin puree (not pie filling); 1/2 cup (125 mL) vegetable oil; 2 cups (500 mL) finely chopped apples; Muffin tins, greased or paper-lined

Servings: 4 persons

2 tbsp (25 mL) all purpose flour
1/4 cup (50 mL) granulated sugar
1/2 tsp (2 mL) ground cinnamon
4 tsp (20 mL) butter
2 1/2 cups (625 mL) all purpose flour
2 cups (500 mL) granulated sugar
1 tsp (5 mL) baking soda
1 tbsp (15 mL) pumpkin pie spice
1/2 tsp (2 mL) salt
2 eggs, beaten
1 cup (250 mL) canned pumpkin puree (not pie filling)
1/2 cup (125 mL) vegetable oil
2 cups (500 mL) finely chopped apples
Muffin tins, greased or paper-lined

1
Preheat oven to 375F (190C).
2
Prepare the topping: In a bowl, combine flour, sugar and cinnamon.
3
Cut in butter; mix until coarse and crumbly.
4
Set aside.
5
Prepare the muffins: In another bowl, combine flour, sugar, baking soda, pumpkin pie spice and salt.
6
Make a well in the center.
7
In another bowl, combine eggs, pumpkin and oil; stir just until blended.
8
Add apples; blend well.
9
Add to dry ingredients; stir just until moist.
10
Spoon batter into prepared muffin tins.
11
Sprinkle with topping.
12
Bake in preheated oven for 25 to 30 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Apple Streusel Pumpkin Muffins

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