You know the feeling. When you see a gorgeous Pintrest pin, read the recipe, then realize you can pop into the kitchen and make it this very second.
That happened to me with this pumpkin apple muffin recipe. It was a way for me to use up leftover pumpkin purée and to use some of the Winesap apples we picked.
The result was better than anticipated. The pumpkin keeps the muffins moist, and the apples provide a tart surprise when you take that first bite. And the streusel topping is the perfect sugary touch. (I threw those apple slices on top as a cute garnish, but they didn't mix too well with the streusel topping. I will use one or the other next time.)
Pumpkin Apple Muffinsadapted from Allrecipes
Makes 18 muffins
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
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.
PS. Happy Veteran's Day (yesterday)! For my husband it means he gets a free lunch today ;) Thank you to all those that serve or have served for our country!