Apple Pumpkin Muffins with Crumb Topping
Apple Pumpkin Muffins with Crumb Topping
Ingredients
- 2-1/2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs lightly beaten
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 2 cups finely chopped peeled apples Granny Smith, preferred
Crumb Topping
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 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.
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