Back to the Cutting Board

Pumpkin Apple Streusel Muffins

adapted from Allrecipes.com ^[1]

Breakfast | Yield: 18 regular sized muffins or 72 mini-muffins
Prep time: 15 min | Cook time: 20 min | Total time: 35 min

Ingredients

• 1 1/4 cup all-purpose flour
• 1 1/4 cup whole wheat flour
• 1 cup brown sugar
• 1 cup white sugar
• 1 tbsp. pumpkin pie spice*
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 1 1/4 cups canned pumpkin pie mix**
• 1/2 cup unsweetened applesauce
• 2 cups peeled, cored and chopped apple

*If you don’t have pumpkin pie spice, use the following instead: 1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. allspice and 1/2 tsp. nutmeg.

**You could use plain canned pumpkin instead, but increase the applesauce by about 1/4 cup and double the spices.

Streusel:

• 4 tbsp. all-purpose flour
• 1/2 cup brown sugar
• 1 tsp. cinnamon
• 2 tbsp. butter

Process

1. Preheat oven to 350 degrees (F). Lightly grease muffin tin(s).
2. In a large bowl, combine flours, sugars, spices, baking soda and salt.
3. In a separate bowl, mix together eggs, pumpkin and applesauce.
4. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples.
5. Spoon batter into prepared muffin tins, about 3/4 full. An ice cream scoop is perfect for this.
6. In a small bowl, mix together the flour, sugar and cinnamon for the streusel topping. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffins.
7. Bake regular sized muffins for 20-25 minutes, mini-muffins for 15-20 minutes, or until a toothpick comes out clean.

Store in air tight container for up to 3 days or freeze and microwave for 30-45 seconds to defrost individually.