What’s better than pumpkin muffins? Pumpkin-apple-streusel-muffins. You read that right.
Okay, this is THE ultimate fall muffin recipe. One of my absolute favorite holiday go-tos. Of all time. They are sweet, moist, dense, and topped with sugary, streusely goodness.
They also make great gifts if baked in loaf form though cooking times will vary. These types of lovely dense bread recipes tend to take a little longer for the centers to cook.
You know it’s good by how dirty the recipe page is.
Now set that oven to 350 and get ready for . . .
Pumpkin Apple Muffin Ingredients!
2 1/2 cups Flour
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup of oil
2 cups peeled and chopped apples
Pumpkin egg, and oil! Remember, we’re pro mess around here.
And I used part coconut and part olive oil.
Push past the gross looking stage.
Until it’s beautiful mush.
Now dump the mush in the dry stuff and mix until it’s all moistened.
Now fold in the apples.
Until it’s beautiful.
Then fill your muffin pans.
And set them aside to mix the streusel topping ingredients.
2 teaspoons flour
1/4 cup sugar
1/2 teaspoon cinnamon
4 teaspoons butter
Use cold butter, and a metal whisk or pastry cutter to combine the ingredients until it resembles pea sized chunks.
Now, I made the mistake of getting out 4 tablespoons instead of teaspoons. Which forced me to add a lot more sugar and flour and cinnamon to make it crumble instead of mush.
I refuse to see this as a bad thing.
Now sprinkle on top and put in the oven for 30 to 40 minutes for regular sized muffins.
Ooh and Ahh.
Cool on racks.
Be thankful for taste-testable failures.
And grateful for crusty streusel topped successes.