Apple Pumpkin Muffins with Streusel

Apple Pumpkin Muffins with Streusel


1/4 cup brown sugar
2 tbsp all-purpose flour
1/2 tsp cinnamon
2 tbsp chilled butter, cut into small pieces.

Blend all ingredients with pastry cutter or fingers. Chill in refridgerator.


2 apples, peeled, small dice
1/4 cup brown sugar
1/2 tsp cinnamon

Toss together.


1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

1 cup pumpkin puree
1/3 cup vegetable oil
1/2 cup unsweetened apple juice
1 tsp vanilla

1/2 cup sugar
1/2 cup brown sugar
2 large eggs

Preheat oven to 350 and line a muffin tin with paper or foil liners.

Mix flour through nutmeg together.  Set aside. Mix pumpkin puree, vegetable oil, and apple juice.  Set aside.

Whip the eggs and sugar until tripled in volume and thick and ribbony.  This will take a few minutes on medium in a stand mixer or with an electric mixer.

Proceed by hand gently fold in 1/3 of the flour mixture.

Then work in half of the wet ingredients.  Add another 1/3 of the dry ingredients.  Add the rest of the wet ingredients. Finish with the last of the dry ingredients, scraping up the bottom of the bowl carefully, and stopping as soon as all the flour disappears.  Gently fold in apples.

Scoop into muffin tin and sprinkle with streusel.

Bake at 350 for 15-18 minutes, until they spring back to the touch.


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