With temperatures hitting a high of 48 today it appears mother nature has finally decided it’s time for fall in our neck of the woods!
Although I do not like the colder temperatures, I do LOVE Fall.
I’ll be honest. When Fall comes knocking on our door, I can’t wait for cozy fires, hot chocolate, and the smell of Fall spices.
If you’ve been following along for a while then you know that I’m a huge collector of cookbooks. I have boxes and boxes of them that I’ve picked up at rummage sales or thrift stores. I haven’t even come close to going through every one, but I definitely have a few favorites.
I found the recipe for these moist-spicy muffins years ago in an old cookbook I picked up at a rummage sale entitled Treasures of Christmas. That book truly is a treasure because it is jam-packed with delicious recipes and not just for the holidays!
I hope you enjoy this recipe for Pumpkin Apple Streusel Muffins!
I’ll be sharing this recipe with these amazing blog parties!
Pumpkin-Apple Streusel Muffins
- 2 1/2 cups all purpose flour
- 2 cups white sugar
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 2 cups apple peeled, chopped finely
- 2 tbsp all purpose flour
- 1/4 cup white sugar
- 1/2 tsp ground cinnamon
- 4 teaspoons butter
Preheat oven to 350. In a large mixing bowl, combine flour, sugar, pumpkin spice, baking soda, and salt. Mix well. Set aside. Add eggs to a stand mixer. Beat for 2 minutes. Add in pumpkin and oil. Mix until combined. Add dry ingredients, mix until just combined. Fold in apples. Spoon batter into lightly greased or paper lined muffin tins. Fill about 3/4 full. Meanwhile, in combine flour, sugar and cinnamon for streusel in a small mixing bowl. Cut in butter until crumbly. Sprinkle streusel on top over muffins. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.