What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.

JES55

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

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  • In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

  • In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

  • Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts

249 calories; protein 2.8g 6% DV; carbohydrates 42.6g 14% DV; fat 8g 12% DV; cholesterol 23.1mg 8% DV; sodium 182mg 7% DV. Full Nutrition

Reviews (954)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2003
Bed & Breakfast quality - moist, tender and sweet! I followed recipe as written. Be sure to allow 30 minutes prep time. Also, if you do not have the 1 Tbls. pumpkin pie spice, substitute: 1 1/2 t. cinnamon, 3/4 t. ginger, scant 1/2 t. allspice, scant 1/2 t. nutmeg. Read More
(693)

Most helpful critical review

Rating: 3 stars
12/29/2010
I substituted 1/2 c. melted butter for oil sugar in the raw for white sugar and made just 12 really big muffins. I didn't do the topping. These were just okay. Read More
(8)
1200 Ratings
  • 5 star values: 870
  • 4 star values: 268
  • 3 star values: 51
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
12/24/2003
Bed & Breakfast quality - moist, tender and sweet! I followed recipe as written. Be sure to allow 30 minutes prep time. Also, if you do not have the 1 Tbls. pumpkin pie spice, substitute: 1 1/2 t. cinnamon, 3/4 t. ginger, scant 1/2 t. allspice, scant 1/2 t. nutmeg. Read More
(693)
Rating: 5 stars
05/17/2006
Don’t use the streusel topping. The muffins are already very sweet. In fact, I may cut ½ cup of the sugar out next time. But they were great and everybody at work gobbled them up. I used all whole wheat flour instead of all-purpose flour and I also used a full can of pumpkin puree because I didn’t want to waste any. I used ½ cup applesauce instead of ½ cup vegetable oil. I didn't have any pumpkin pie spice so I used 2 tsp. cinnamon, ½ tsp. ginger, and ½ tsp. nutmeg as one review suggested. The end result was fantastic! Read More
(409)
Rating: 5 stars
11/08/2003
We made ours into a 9 x 13 coffee cake & it was very moist. We used other suggestions given about the use of brown sugar instead of white sugar for topping & used suggested portion of spices for the pumpkin pie spice (cinnamon, ginger, all spice, & nutmeg). Read More
(222)
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Rating: 5 stars
11/08/2003
I loved these muffins! I added extra pumpkin and substituted applesauce for the oil, which made them low fat a delicious! I will be making them again soon. Read More
(151)
Rating: 5 stars
04/11/2003
This is a fabulous recipe! The only substitution I made was using brown sugar whenever it called for while sugar. I do this with most of my dessert recipes and I think they taste better. I also doubled the recipe for the streusel. My family absolutely loved these muffins. Read More
(111)
Rating: 5 stars
11/08/2003
One of the best muffin recipes I've ever made. I used cinnamon and nutmeg instead of pumpkin pie spice, and I used half white/half brown sugar. I also added vanilla and nuts. This recipe is already in my recipe folder at home, and I am planning on making them again over thanksgiving for my whole family. Read More
(101)
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Rating: 5 stars
12/03/2003
This is a fantastic muffin recipe that holds up well when 1/2 whole wheat flour and some wheat germ are used. Really nutritious and tasty. Thanks! Read More
(96)
Rating: 5 stars
01/22/2004
I substituted 1/2 cup of melted butter for the oil and prepared these in 8 baby loaf pans. I gave them out as gifts and got rave reviews. A great recipe! Read More
(78)
Rating: 5 stars
11/08/2003
Wonderful! I admit I also added the rest of the can of pumpkin puree it didn't hurt the muffins at all. I made different types of mini muffins for holiday gift trays and they were the favorite! I will be making these lots! Read More
(64)
Rating: 3 stars
12/29/2010
I substituted 1/2 c. melted butter for oil sugar in the raw for white sugar and made just 12 really big muffins. I didn't do the topping. These were just okay. Read More
(8)