Apple Pumpkin Muffins

I made this recipe for some friends and everyone really liked it, so I thought I'd pass it on. It's a great fall breakfast. (The recipe is from allrecipes.com.)

I used Granny Smith Apples in mine and the only change I made was to make 12 big muffins with the batter instead of 18. By overfilling the muffin tins it gives you more of the "top o' the muffin" that everyone loves.

To make the recipe healthier you could use wheat flour and replace the oil with applesauce.

For light muffins, make sure you don't over-stir the batter or you'll get gummy, hard results.

Alright, here's the recipe. Happy Baking!

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned or cooked pumpkin
• 1/2 cup vegetable oil
  
• 2 cups finely chopped peeled apples
• STREUSEL:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 teaspoons cold butter or margarine

Directions

1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
2. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks