Spiced Pumpkin Apple Muffins with Crumb Topping
Soft, spiced, and filled with juicy cinnamon apples and pumpkin under a buttery crumble topping.
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cup granulated sugar
- ½ cup brown sugar
- 1 Tbsp pumpkin pie spice
- ½ tsp salt
- 2 eggs slightly beaten
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- 1.5 cups finely diced peeled apples mixed with 1 tbsp sugar and 1 tsp cinnamon
- Streusel
- ⅓ cup packed light or dark brown sugar
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour spooned & leveled
Instructions
- CRUMB TOPPING
- Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
- In a large bowl, whisk flour, sugar, brown sugar, soda and salt and pumpkin pie spice
- In a medium mixing bowl, whisk eggs, pumpkin and oil
- Add wet ingredients to dry ingredients and stir until just moistened (don't over mix) then fold in apples
- Spoon batter into cups to the top, then sprinkle streusel over each muffin
- Cook at 400 degrees for 5 minutes, then lower temperature to 350 degrees and cook for another 20 minutes or until a toothpick comes out clean from the center.
- Cool in the pan 5 minutes, then transfer to a wire rack.
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