Two fall flavors are perfect together in these tender and tasty Pumpkin Apple Streusel Muffins.
It has been an absolutely beautiful fall week in North Carolina. Well, I guess I shouldn't speak for the entire state ... it is a rather large state ... so, let me rephrase to ... it's been an absolutely beautiful fall week in my part of North Carolina! And the leaves have really starting coming down in our back yard the past two days. I swear, like overnight they all just fell. Yesterday, a back yard of bright green grass ... today, a blanket of orange-and-yellow-and-brown oak leaves. Fall has fallen!
Which has led me to baking with fall flavors. I do believe fall flavors are my favorite.
To me, fall baking is pears ... and persimmon ... and pecans ... and maple ... and apples ... and pumpkins.
Especially, it's apples and pumpkins! So, why not put these two fall flavors together?
Why not, indeed! And while we're at it, let's add a nice crunch with streusel topping. You know, just because we can.
In these Pumpkin Apple Streusel Muffins, the pumpkin base is made just that much better by adding chunks of juicy, fresh fall apples. When you take a bite you get the wonderful combination of tender pumpkin muffin, crunchy-sweet streusel, and moist-and-juicy apple. Deeee-lish.
Pumpkin Apple Streusel Muffins are my all-time favorite muffins. I truly hope you enjoy them, too!
We invite you to follow The Kitchen is My Playground with Google+, Pinterest, Facebook, Twitter, Instagram, bloglovin', or subscribe by Email. We'd love to have you back soon!
Pumpkin Apple Streusel Muffins
Source: Adapted from a magazine whose name I can't remember, a very loooooongg time ago
2 1/2 c. all-purpose flour
2 c. granulated sugar
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. 100% solid-pack pumpkin (NOT pumpkin pie filling)
1/2 c. canola oil
2 c. peeled, finely chopped apple
2 T. all-purpose flour
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
2 T. butter
For the Streusel Topping:
1. In a small bowl, combine the 2 tablespoons flour, 1/4 cup sugar, and ground cinnamon. Cut in butter until mixture is crumbly. (You can use two knives, a pastry cutter, or your fingers ... I just use my fingers to crumble everything together.)
For the Muffins:
2. In a large bowl, combine the 2 1/2 cups flour, 2 cups sugar, pumpkin pie spice, baking soda, and salt. In a medium bowl, combine the eggs, pumpkin, and oil. Add the liquid ingredients to the dry ingredients; stir just until moistened. Stir in apples.
3. Spoon batter into lightly greased and paper-lined muffin cups, filling 3/4 full (there should be about 18 muffins). Sprinkle streusel topping evenly over the filled muffin cups.
4. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Please enjoy these other tasty muffins from The Kitchen is My Playground ...