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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