It is back to school time and if you are looking for sweet treat recipes to add to your child's lunch box. These mini apple pumpkin muffins can be made ahead and included as a treat.
Apple Pumpkin Muffins with Crumb Topping
Ingredients
- 2-½ cups all-purpose flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs lightly beaten
- 1 cup canned pumpkin
- ½ cup vegetable oil
- 2 cups finely chopped peeled apples Granny Smith, preferred
Crumb Topping
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 1 tablespoon butter or margarine
Instructions
- Preheat oven to 350°FIn a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 24-36 lined or greased muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
- Bake at 350°. Check for doneness at 20 - 30 minutes depending on size of muffins. Cool in pan 10 minutes before removing to a wire rack.
Notes
Using mini muffin tins, this recipe should yield 24-36 muffins. They can be stored in an airtight container for 5-7 days or frozen.
Tried this recipe?Let us know how it was!
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