Pumpkin and Apple Struesel Muffins

 
 

 
Pumpkins and apples are two things that help spell fall to me. Baking is an event that I can remember taking place more in the fall and winter months. When I was a kid a/c was not something that was expected but rather something that some families had and others did without. So keeping the house cool in the summer was something that had to happen. But as soon as the days got cooler you could bet that smells of baked goods would roll out of the house. When I found this great recipe on a site that I visit often I just had to try them and share hope you enjoy them













2 1/2 cups all-purpose flour


2 cups white sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 cups peeled, cored and chopped apple



2 tablespoons all-purpose flour

1/4 cup white sugar

1/2 teaspoon ground cinnamon

4 teaspoons butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.