Pumpkin Apple Streusel Muffins

This is a wonderful taste of fall!  A recipe shared with me by my friend Rachel.  Her four darling daughters were selling these muffins to send money to the World Wildlife Fund to save pandas.  A worthy cause and a delicious purchase.  A blend of pumpkin and apples with a streusel topping…heavenly, thanks Rachel and daughters!

Pumpkin Apple Muffin Batter:
2½ cups flour
2 cups sugar
1 Tbl pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1 cup canned pumpkin puree
1/2 cup oil
2 cups peeled, cored, and chopped apples

Streusel Topping:
2 Tbl flour
1/4 cup sugar
1/2 tsp cinnamon
4 tsp butter

Preheat oven to 350°.  Spray 12 muffin cups, use paper liners, or Demarle muffin tray (no spray needed).  In large bowl, stir together flour, sugar, pumpkin pie spice, baking soda, and salt.  In separate bowl, mix together eggs, pumpkin, and oil.  Add pumpkin mixture to flour mixture; stirring just to moisten.  Fold in apples.  Spoon batter into prepared muffin cups.

In a small bowl mix streusel ingredients; flour, sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.  Bake in preheated oven for 25-35 minutes, or until a toothpick inserted into a muffin comes out clean.  You can make 18 smaller muffins if desired (bake time will probably be less).

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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