Spiced Apple Pumpkin Muffins

Here is the second pumpkin puree inspired recipe!  These muffins are absolutely fantastic!  I over processed the streusel a little bit too much, so it wasn't as crumbly as I wish it'd be.  But it still baked well and firmed up nicely.  A tip for baking muffins - don't ever beat the batter!  Fold in the ingredients lightly until their just combined.  This will ensure that the muffins come out light and fluffy.  While that is a general tip for all muffins, for these muffins I fill the tins 3/4 of the way full.


2 & 1/2 cups all-purpose flour2 cups sugar1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon salt1/4 teaspoon ground nutmeg2 eggs1 cup cooked or canned pumpkin1/2 cups canola oil2 cups peeled apples, finely chopped
½ cup sugar¼ cup and 1 tsp. flour4 tbsp. butter, cubed1 ½ tsp. cinnamon
In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients until just moistened, taking care not to over-mix. Gently fold in apples. To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.Fill well-greased or paper-lined muffin cups two-thirds full. Sprinkle the streusel topping over the top of the batter.Bake at 350 degrees F for 30-35 minutes, or until muffins test done (toothpick inserted near center comes out clean). Cool for 10 minutes before removing muffins from pan.