Reviewed: Nov. 20, 2008

i have made this twice now, both times w/o the streusel. still delicious! very moist and flavorful. i don't have pumpkin pie spice so i substitute 1 1/2 t cinnamon, 3/4 t ginger, and 3/8 nutmeg and 3/8 ginger. for 2 C. of apple, i used one large apple. it was slightly less than 2 C. but still worked just fine. also, i used cooking spray instead of liners the second time and they didn't stick, so you can save yourself some liners if you need.

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Gina

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 18, 2008

These were delicious muffins! Very moist, and the strusel topping makes them so tasty. Perfect fall dessert!

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Sarah

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Reviewed: Nov. 16, 2008

These were great! I even substituted half whole-wheat flour and they were still delicious!

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cathyannh86

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

it was good, my daughter used some of the batter in her easy bake oven also,, turned out delicious

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BSGIRL125

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Reviewed: Nov. 13, 2008

i couldn't find my muffin pan so i made it in a 9in. round pan. its great!! i would add walnuts to it for some crunch...mmmm

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abherrera

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 12, 2008

These were wonderfully moist and fragrant and disappeared in half a day. I did cut the sugar in half (used brown instead of white), didn't peel the apples, and used whole wheat flour. Afterall, there is also a struesel topping with sugar! I was looking for more of a healthy treat for breakfast.

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shecancook

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

I'm going to be trying this recipe over the holiday season. It sounds very good and very easy.

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kyladee

Cooking Level: Expert

Living In: Henderson, Kentucky, USA

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Reviewed: Nov. 11, 2008

These are so good and easy to make, I will be making these again.

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sniehoff

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Reviewed: Nov. 7, 2008

Awesome!!! I didn't have 'pumpkin pie spice" I used 3/4 tsp. of cinnamon, 1/4 tsp. of nutmeg and a dash of cloves. I used 1(ish) cup of pumpkin (pureed-not from a can). Yummy!!!

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Stephany

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Reviewed: Nov. 7, 2008

These muffins are fantastic. My entire family loved these muffins. I have made them with the topping and with cream cheese frosting. Both ways are simply great.

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NSFEVER

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Reviewed: Nov. 4, 2008

Have made three batches of this recipe to rave reviews from all taste testers at my work. I too replaced the oil with unsweetened apple sauce and these muffins were absolutely awesome. I have also passed on the recipe to six people so far.

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adcap69

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Reviewed: Nov. 4, 2008

I used egg whites for the eggs and applesauce for the oil and they turned out great, the apples were nice and soft! A great recipe to use up extra pumpkin.

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JEWLEIGH

Home Town: Kingfisher, Oklahoma, USA

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Reviewed: Oct. 31, 2008

Also very good without the topping.

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cathyt

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Essexville, Michigan, USA

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Reviewed: Oct. 28, 2008

Wonderful recipie! I received lots of compliments. Substituted sweetened applesauce for the oil and used 1/2 Splenda 1/2 sugar.

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Joelle

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

I LOVE this. I couldn't stop eating the batter! I used a little more apple (2.5 or 3 cups), and egg substitute, and they turned out perfectly. Excellent recipe!

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Paichka

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Oct. 26, 2008

Try baking this into two loaves rather than muffins!

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dlcharest

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Reviewed: Oct. 20, 2008

I had enough batter to make 12 muffins and a bread, and while the bread came out delicious the muffins were slightly overcooked (they were in the oven about 30 minutes). Making the streusel was kind of annoying and for some reason it didn't melt right on the muffins so the finished product looked dusted with powder. If I make this again I'll add more butter to the streusel and be sure to take the muffins out earlier. I did love the moist pumpkin/chunky apple combo!

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Jess13dc

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Reviewed: Oct. 20, 2008

Great recipe! I did not put the topping on it and I made the muffins slightly smaller and they were great!! Highly recommend!!

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Mom2AL

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Reviewed: Oct. 16, 2008

Not too sweet. Just perfect! Everyone LOVED these. It was a fantastic use of leftover fresh pumpkin! I used Splenda instead of sugar, reducing it by half; applesauce instead of oil; and omitted the baking soda (because i didn't have any on hand).

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