It is fall so that means apples and pumpkin everything. This recipe is awesome because it combines both for a great breakfast muffin.
Pumpkin-Apple Muffins with Streusel Topping
3 ¾ Cups all-purpose flour
2 Cups sugar
1 Cup Brown Sugar, packed
1 teaspoon salt
1 ½ teaspoon baking soda
2 Tablespoons Pumpkin Pie Spice
3 large eggs, beaten
14 oz. canned pumpkin puree
1/4 Cup vegetable oil
½ Cup applesauce
3 Cups shredded apples (no need to peel)
Topping
1/3 Cup Brown Sugar
3 Tablespoons all-purpose flour
1 teaspoon cinnamon
2 Tablespoon butter or margarine
In a large bowl, combine flour, sugars, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin, oil, and applesauce. Stir together and stir just until combined. Fold in apples. Fill 24 greased or paper-lined muffin cups three-fourths full.
Topping
Combine brown sugar, flour and cinnamon. Cut in butter with pastry blender or food processor until mixture resembles coarse crumbs. Sprinkle 1 teaspoon over each muffin.
Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Remove from muffin tin and allow to cool, if you can wait that long.
These muffins freeze great, just pop your frozen muffin into the microwave for a breakfast out the door.
*To make Gluten Free use Gluten Free Flour and ¼ teaspoon xanthium gum. To make Dairy Free use dairy free margarine.