Pumpkin Apple Streusel Muffins
Pumpkin Apple Streusel Muffins
Prep 30 mins Bake 30 mins Eat 1 hour
My table is decorated for autumn and these Pumpkin Apple Streusel Muffins were a great way to use the can of Libby’s pumpkin leftover in my pantry from last year when we weren’t attending any events. We are now sharing a nibble with coffee after the Sunday church service and these Pumpkin Apple Streusel Muffins were the perfect thing to bake on a Sunday morning. My husband noticed the aroma wafting from our kitchen and it woke up his lazy morning senses. Soon he was surrounding me in the kitchen. Everyone loved the recognizable pumpkin spices and the chunks of soft warm apple hidden inside. A little sugary top invited your tastebuds in to enjoy a Sunday morning splurge.
Mix up the Pumpkin Apple batter in 15 minutes.
Muffins are in the “quick bread” category of bread baking. The Pumpkin Apple Streusel Muffins are not as quick as some, as we’re adding a couple steps with the chopping a couple apples and mixing the streusel topping, but it is worth the extra 10 minutes.
Pumpkin Apple Streusel Muffins are made from ingredients your probably have on hand.
These Pumpkin Apple Streusel Muffins can be made with mostly pantry ingredients you may already have on hand, making them an easy last minute splurge for guests or family.
The wet ingredients are mixed in a measuring container.
Super easy to make, fill your bowl with the dry ingredients. For the “wet ingredients, I use a large measuring container to measure first the oil, then the pumpkin and finally the eggs to mix.
The wet ingredients are added to the dry ingredients. Mix partially.
Add them to the bowl with the dry ingredients.
Remove the apple core with a melon baller.
Here’s a tip for chopping apples. Slice in half and use a melon baller to remove the core. Chopping them then is a real cinch.
Add the chopped apples.
Partially mix then add the chopped apples. If you can’t resist, throw in some walnuts.
Mix just until the flour disappears.
Mix just until the mixture comes together and no more. Overmixing makes the muffin crumb tough.
Use an ice cream scoop to fill the muffin liners.
Scoop out the mixture into paper-lined cupcake cups, filling 2/3 full.
Streusel topping is mashed together with a fork.
Mix up the streusel topping with flour, sugar, cinnamon and cold butter pieces. Use a fork to mash the mixture together.
Place the muffins in a preheated oven.
Top the muffin batter with the streusel topping. Your muffins are ready for the preheated oven.
Enjoy a fresh baked treat any old time.
The Pumpkin Apple Streusel muffins are ready in 25-30 minutes.
Bake the Pumpkin Apple Streusel Muffins for 25-30 minutes in a 350° oven or until a toothpick comes out clean from the muffin.
Warm Pumpkin Apple Streusel Muffins are the perfect autumn treat.
Serve the Pumpkin Apple Streusel Muffins immediately while they are still warm. You can rewarm them in a toaster oven for a perfect autumn anytime treat.
Pumpkin Apple Streusel Muffins
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree (like Libby’s)
1/2 cup vegetable oil
2 eggs
2 cups peeled, chopped apples
Streusel Topping
2 Tablespoons all-purpose flour
1/4 cup sugar
1/2 teaspooon ground cinnamon
1. Preheat oven to 350°. Combine flour, sugar, baking soda, salt, cinnamon, ginger, cloves in a large bowl.
2. In a large measuring cup, measure first the oil, then pumpkin, then mix in the eggs.
3. Add liquid ingredients to dry ingredients and partially mix. Add apples and stir until the flour disappears and no more.
4. Using an ice cream scoop, scoop the mixture into a paper-lined muffin cups, filling 2/3 full.
5. In a small bowl, combine Streusel ingredients and mash them together with a fork until crumbly.
6. Sprinkle Streusel topping over the batter. Bake in preheated oven for 25-30 minutes or until toothpick comes out clean.
Servings: 24 – 168 calories per serving
Oven Temperature: 350°F
Pumpkin Apple Streusel Muffins
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree like Libby's
- 1/2 cup vegetable oil
- 2 eggs
- 2 cups peeled, chopped apples
Streusel Topping
- 2 Tablespoons all-purpose flour
- 1/4 cup sugar
- 1/2 teaspooon ground cinnamon
- 1 1/2 Tablespoons cold butter
Instructions
- Preheat oven to 350°. Combine flour, sugar, baking soda, salt, cinnamon, ginger, cloves in a large bowl.
- In a large measuring cup, measure first the oil, then pumpkin, then mix in the eggs.
- Add liquid ingredients to dry ingredients and partially mix. Add apples and stir until the flour disappears and no more.
- Using an ice cream scoop, scoop the mixture into a paper-lined muffin tin, filling 2/3 full.
- In a small bowl, combine Streusel ingredients and mash them together with a fork until crumbly.
- Sprinkle Streusel topping over the batter. Bake in preheated oven for 25-30 minutes or until toothpick comes out clean.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
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