I had leftover canned pumpkin after making the pumpkin chocolate chip cookies, so I looked through allrecipes.com for a good recipe that would help me use up the pumpkin. The pumpkin apple streusel muffin recipe looked promising, so I made two batches of it. I ended up with 2 small cakes and 30 muffins!
- 2 1/2 cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 cups peeled, cored and chopped apple
For the streusel:
- 2 tablespoons all-purpose flour
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 4 teaspoons butter
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. 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.
3. 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.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
Notes: I reduced the white sugar amount to 1 1/2 cups for the muffins and used brown sugar for the streusel topping. These muffins taste better when warmed in the microwave for 15-20 seconds. Chopping the apples will take time regardless, but one way is to peel the apple, use an apple wedge slicer to remove the core, and dice.
The streusel is the hardest for me to make. I used a pastry blender to cut in the butter into the cinnmon, brown sugar, and flour. Use firm butter when making streusel.