Pumpkin Apple Muffins with Cinnamon Streusel
Updated April 28, 2011
Ok, I promise this is my last pumpkin recipe. I am all out of pumpkin, so this is it folks!! I think I am going out with a bang too…these pumpkin apple muffins are super scrumptious and good for you too!!
The recipe has applesauce and pumpkin so you know they are going to be super moist. I used half whole wheat and half all purpose flour so they are nice and hearty. I also love the diced apples that are inside, they too keep the muffins moist and bursting with fall flavor. And the finishing touch is a cinnamon streusel that brings everything together!!
I made 12 regular size muffins and 32 mini muffins…this recipe makes a ton, but I promise you they won’t go to waste. They are perfect for breakfast or snacking. And remember, they are good for you, so eat up!! There is only ¼ cup of oil in the entire recipe…and a smidge of butter for the streusel. Plus you are getting fiber, whole grains, your fruit, etc!! I really think these are the perfect muffin!
Pumpkin Apple Muffins with Cinnamon Streusel
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)
Streusel topping:
2 Tablespoons all purpose flour
¼ cup sugar
1 teaspoon cinnamon
Sprinkle of nutmeg
4 teaspoons butter, softened
2 Tablespoons oats
Directions:
Preheat oven to 350 degrees. Lightly grease muffin cups or use paper liners. I used regular and mini muffin tins.
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.
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.
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!
Delicious and really nutritious! I used a little extra apple and pumpkin and left out the white sugar. I didn’t have applesauce so I subbed unsweetened soy milk. They are moist, delicate, fluffy, and so tasty! Very fall!