Great minds think a like! I went to Mel’s Kitchen Cafe last night and saw that Melanie had just posted a recipe for a fettuccine and her post before that was for a pumpkin muffin with apples in it. It’s just too funny we are both posting the same type of recipes. I think I am going to have to try Melanie’s muffin recipe and compare it to this pumpkin apple streusel muffins. They are both very similar, but her recipe uses less flour and sugar. Her recipe also uses butter instead of oil.
The recipe I made comes from a cookbook I checked out from my local library called Simple Recipes Using Food Storage. I thought the combo of pumpkin and apples sounded intriguing. Could two fall favorites work together in one muffin? Absolutely! They were terrific.
My husband found them “surprisingly good”. It was the perfect combination. I also love the streusel topping. It gave the top a nice sugary coating. I glad I found another great fall recipe to add to my collection.
- 2 1/2 cups flour
- 2 cups sugar
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 2 eggs, lightly beaten
- 1/2 tsp salt
- 1/2 cup vegetable oil (I used canola)
- 1 cup canned pumpkin puree
- 2 cups finely chopped peeled apples (I used golden delicious)
- 2 Tbsp flour
- 1/4 cup sugar
- 4 Tbsp butter or margarine softened
- 1/2 tsp cinnamon
- Preheat oven 400 degrees.
- In a large bowl, combine flour, sugar, pumpkin pie spice, soda and salt; set aside.
- In another bowl, combine eggs, pumpkin, and oil. Stir pumpkin mixture into dry ingredients just until moistened (Now this batter turns out very thick. I couldn’t get all of it combined at this point. I then add one cup of apples and mix it in. Then I chop up the next cup of apples and added that in. MaKe sure at this point all the dry ingredients are now moistened). Spoon batter into greased muffin tins, filling 3/4 full.
- Combine streusel ingredients in a bowl and sprinkle over batter. Bake at 400 degrees for 20-22 minutes or until a toothpick comes out clean. Makes 2 dozen.