Apple Pumpkin Muffins with Crumb Topping

apple pumpkin crumb muffins

Apple Pumpkin Muffins with Crumb Topping

Stacey Dohman, MS, RDN
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 servings

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°F
    In 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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