These muffins are perfect for fall, filled with apples, and great to share – just don’t forget to add the streusel.
By Katherine Ingui
Let me just say that I’ve found a million pumpkin muffin recipes over the past few weeks and I couldn’t decide on one to make. It’s been a busy past few months, and honestly, I didn’t have time (or motivation) to make anything. It wasn’t until I went home to visit my parents for a night that I allowed myself to indulge in some culinary therapy- inspired by the new fall weather that’s approaching Georgia.
My mom found this recipe (guided by a friend of hers) and encouraged me to go ahead and make it. So I did. And they were fantastic. Fresh apples, pumpkin puree, cinnamon, sugar… all the delicious fall treats that make my house smell amazing when they’re being baked together in the oven. So here’s the thing. I made these muffins without the streusel on top. Let me stop there and say: DO NOT OPT OUT ON THE STREUSEL. Why did I do this? I have no idea. I either, 1. forgot or 2. thought they’d be fine without. Boy was I mistaken. The muffins were amazing and I can’t imagine how much better they could have been with streusel generously placed on top.
- 1½ cups (5¼ oz) all-purpose flour
- ½ cup (1¾ oz) whole wheat flour
- 1 tbsp pumpkin pie spice (or 1 tbsp cinnamon)
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs (lightly beaten)
- 1 cup (3½ oz) pumpkin puree
- ½ cup (1¾ oz) vegetable oil
- 2 large apples (peeled and chopped)
- ¼ cup (1 oz) sugar
- 2 tbsp all purpose flour
- ½ tsp cinnamon
- 1 tbsp butter
- Turn oven on to 350 degrees F and prepare muffin tins with paper wrappers or grease tins.
- In a large bowl, combine the first five (dry) ingredients.
- In a separate bowl, combine eggs, puree, and oil.
- Stir the wet ingredients into the dry until moistened; Fold in apples; Pour into muffin tins.
- For the streusel, combine the remaining ingredients, cutting the butter into the sugar mixture until small crumbles form.
- Sprinkle those on top and place tins in oven.