pumpkin apple streusel muffins

I know it's now November and I said that I only bake with pumpkin in October, but this recipe is just too good not to share!

Many years ago, I made these so often that we actually got totally sick of it. It took a few years before I could make it again, and I swore that I would only make it in the fall. So now I totally look forward to the cooler weather so I can bake these.

Although I usually bake this batter in muffin tins, this time around, I baked it in a 9x13 pan. A round pan works too... very forgiving recipe!

Pumpkin Apple Streusel Muffins
recipe source: allrecipe.com

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

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. 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.
3. 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.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

These are insanely moist and flavorful. It is a sweet cake, especially the streusel, but I still enjoy it for breakfast one in a while. And the perfect recipe to use up leftover pumpkin puree, as it calls for only a cup of the stuff. So if you buy a big can, make the whoopie pies, you'll get just enough leftover to make this recipe!