These muffins are a wonderful fall treat. My mom was given this recipe years ago when she spent the day with her cousin Kathy. They made a few muffin recipes and other fun fall treats. This is probably my favorite. Not only do these freeze well, they are also good for a few days after baking and toast nicely.
You can use all purpose flour, but these are also great as a 50/50 mix with AP flour and 50% white whole wheat. We rarely use the full amount of sugar. They are good with or without the steusel. If you chose not to add the streusel, they are even less sweet, which is a nice change sometimes.
If you prefer to make a loaf of bread, pour into a greased and lightly floured pan and bake for about an hour.
Ingredients
- 2 1/4 c flour (replace with 1/2 c oatmeal or oat flour if desired)
- 1 1/4-2 c sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbl pumpkin spice
- 2 eggs
- 1 c pumpkin puree
- 1/2 c oil
- 2 c apples peeled and shredded or diced fine
Servings: muffins
Instructions
- Mix together flour, sugar, baking soda, salt and spices
- Add eggs, pumpkin and oil, combining until moist
- Stir in apples
- Fill greased or lined muffin pans 3/4 full of batter.
Topping
- Mix together topping ingredients
- Sprinkle evenly over muffins.
- Bake at 350 degrees for 30-40 minutes or until toothpick inserted in muffin comes out clean.
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