Pumpkin Apple Muffins with Cinnamon Streusel

Ok, I promise this is my last pumpkin recipe. I am all out of pumpkin, so this is it folks!! I think I am going out with a bang too…these pumpkin apple muffins are super scrumptious and good for you too!!

The recipe has applesauce and pumpkin so you know they are going to be super moist. I used half whole wheat and half all purpose flour so they are nice and hearty. I also love the diced apples that are inside, they too keep the muffins moist and bursting with fall flavor. And the finishing touch is a cinnamon streusel that brings everything together!!

I made 12 regular size muffins and 32 mini muffins…this recipe makes a ton, but I promise you they won't go to waste. They are perfect for breakfast or snacking. And remember, they are good for you, so eat up!! There is only ¼ cup of oil in the entire recipe…and a smidge of butter for the streusel. Plus you are getting fiber, whole grains, your fruit, etc!! I really think these are the perfect muffin!

Pumpkin Apple Muffins with Cinnamon Streusel

(Print Recipe)

1 ½ c all purpose flour 1 c. wheat flour ¾ c. white sugar ¾ c. brown sugar ½ Tablespoon cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground ginger ½ teaspoon nutmeg 1 teaspoon baking soda ½ teaspoon salt 2 eggs, lightly beaten 1 cup canned pumpkin puree 1 teaspoon vanilla ¼ cup canola oil ¼ cup applesauce 2 cups peeled, cored and chopped apples (I used Granny Smith apples)

Streusel topping: 2 Tablespoons all purpose flour ¼ cup sugar 1 teaspoon cinnamon Sprinkle of nutmeg 4 teaspoons butter, softened 2 Tablespoons oats Directions: Preheat oven to 350 degrees. Lightly grease muffin cups or use paper liners. I used regular and mini muffin tins.

In a large bowl, sift together 2 ½ cups flour, 1 ½ cups sugar, spices, baking soda and salt. In a separate bowl, mix together eggs, pumpkin, vanilla, oil, and applesauce. Add pumpkin mixture to flour mixture; stirring just enough to moisten. Do not over mix. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 T. flour, ¼ cup sugar, 1 teaspoon ground cinnamon, nutmeg, and 2 tablespoons oats. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in pre-heated oven for about 20 minutes for the regular muffins and about 12-15 for the mini muffins. Check on them frequently. Use the toothpick trick! Let cool and enjoy!