-
-
My review
Pumpkin Apple Streusel Muffins
6
JES55
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 249Original recipe yields 18 servings (18 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 9231166 Ratings
-
-
-
-
-
Most helpful positive review
9/14/2002
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/...
Most helpful critical review
12/28/2010
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.
Most helpful
Most positive
Least positive
Newest
9/14/2002
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/...
5/16/2006
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...
12/28/2002
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...
1/1/2002
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.
10/16/2002
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 al...
10/9/2002
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!
11/20/2002
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 alre...
2/25/2002
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!
1/3/2003
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!...