"What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra." — JES55
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2 1/2 cups
pumpkin pie spice
eggs, lightly beaten
canned pumpkin puree
peeled, cored and chopped apple
Bed & Breakfast quality - moist, tender and sweet! I followed recipe as written. Be sure to allow 30 minutes prep time. Also, if you do not have the 1 Tbls. pumpkin pie spice, substitute: 1 1/2 t. cinnamon, 3/4 t. ginger, scant 1/2 t. allspice, scant 1/2 t. nutmeg.
I substituted 1/2 c. melted butter for oil, sugar in the raw for white sugar and made just 12 really big muffins. I didn't do the topping. These were just okay.
Don’t use the streusel topping. The muffins are already very sweet. In fact, I may cut ½ cup of the sugar out next time. But they were great and everybody at work gobbled them up. I used all whole wheat flour instead of all-purpose flour and I also used a full can of pumpkin puree because I didn’t want to waste any. I used ½ cup applesauce instead of ½ cup vegetable oil. I didn't have any pumpkin pie spice so I used 2 tsp. cinnamon, ½ tsp. ginger, and ½ tsp. nutmeg as one review suggested. The end result was fantastic!
We made ours into a 9 x 13 coffee cake & it was very moist. We used other suggestions given about the use of brown sugar instead of white sugar for topping & used suggested portion of spices for the pumpkin pie spice (cinnamon, ginger, all spice, & nutmeg).
I loved these muffins! I added extra pumpkin and substituted applesauce for the oil, which made them low fat a delicious! I will be making them again soon.
This is a fabulous recipe! The only substitution I made was using brown sugar whenever it called for while sugar. I do this with most of my dessert recipes and I think they taste better. I also doubled the recipe for the streusel. My family absolutely loved these muffins.
This is a fantastic muffin recipe that holds up well when 1/2 whole wheat flour and some wheat germ are used. Really nutritious and tasty.
One of the best muffin recipes I've ever made. I used cinnamon and nutmeg instead of pumpkin pie spice, and I used half white/half brown sugar. I also added vanilla and nuts. This recipe is already in my recipe folder at home, and I am planning on making them again over thanksgiving for my whole family.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Apple Streusel Muffins
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 72
These muffins are moist and tasty, and freeze well.
These moist muffins are bursting with spice and pumpkin flavor.
These delicious muffins are a low-fat version of a pumpkin bread recipe.