Apple-Pumpkin Streusel Muffins–a specialty of Sarah!
2-1/2 cups flour
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs, slightly beaten
1 cup (8 ounces) canned pumpkin
1/2 cup vegetable oil
2 cups peeled, cored, and grated apples
1/2 cup finely chopped nuts (optional)
Preheat oven to 375 degrees. In large bowl, combine all dry ingredients and mix well. In medium bowl combine eggs, pumpkin, and oil; add to dry ingredients, stir until just moistened. Add apples and nuts. Fill well-greased muffin tins about 3/4 full.
Make streusel topping, mix:
1/4 cup sugar
2 tablespoons flour
1 tablespoon butter
1/2 teaspoon cinnamon
Sprinkle topping liberally over the tops of the muffins. (You can double the streusel topping if you want more for the muffins.) Bake 20-25 minutes, or until golden brown. Cool 5 minutes and remove from pans to wire racks. Makes 18-24 muffins.
Perfect for autumn!
I was hungry for Phyllis Stanley’s, but these look wonderful also.
I especially like the visual I now have after reading what you said in the email about we are being sifted! I had no idea how much worry holds one back. His mercies are new every morning…it’s a great day in the Lord.
These look delicious! I was just wondering what to do with the pumpkin I have
Happy autumn to the Clarkson girls!!
Sarah
I love the setting.
Thanks for the recipe!
We tried these in a heart shaped muffin tin. The children thought the heart shapes were fun, and we all thought they were tasty. Thank you for sharing.