Substitute 1/4 of oil with pumpkin - except put in another 1/4 cup by mistake. Decrease sugar to 1/2 cup Splenda and 1 cup sugar. Added flax seeds and oat bran. To make it healthier. :) Next time around, I'm going to reduce the sugar to 1 cup. Was still a bit sweet.

These were excellent! The only change I made were substituting half of the flour with whole wheat flour, and I added finely chopped walnuts to the streusel. Next time I will use more pumpkin and cut back on sugar as suggested by other reviewers.

I have added wheat germ, cut back on sugar to 1 1/4 cups, using a mix of white and brown sugar, reduced the oil to 1/4 cup and increased the pumpkin by 1/4 cup, and increased the butter used in the struesel. I used 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp ground cloves and a bit of fresh nutmeg.

These are absolutely delicious. So moist that it's hard to eat only one. You can also definitely taste the spices. They give it a great flavor without being overpowering. The only modifications I made were to substitute 1/2 of the oil for applesauce (to make them a bit healthier) and to add 1/2 tablespoon more butter to the streusel (it wasn't crumbly enough). I don't think you can notice the change in oil but next time I make them I'll do it with the full amount and update. They keep well and can be put in the freezer for future use. I like to defrost them in the fridge then toast them, yummy! Also, just so you don't go crazy peeling/cutting apples then realizing that you have too many, 2 cups is approximately equal to 2 medium/large apples. Also this recipe makes more than it says it does. I got 12 good sized texas size muffins (about the equivalent of 24 muffins). Enjoy. Thanks Jan for the recipe!

I made this into a loaf instead of muffins, and except for the struesel topping being a bit hard to cut through, it turned out very well. A nice change from my usual banana and pumpkin breads.

Yummy! I used a 15 oz. can of pumpkin instead of 1C listed & cut back sugar to 1.5C but will go with 1C next time because they were plenty sweet. I skipped the topping and they were excellent as is! I will definitely be making these often.

Loved these muffins. I also substituted the applesauce for oil, cut back on the sugar, and used cooked squash that I had on hand instead of pumpkin, and they turned out great.

Very easy - they come out fabulous.

Yummy! I made a mini muffins and they were delicious

This was an amazing recipe as the muffins were moist and tasty. I wanted them to taste more like pumpkin than apple based on the other reviews, so I added only one cup of chopped apples and I thought the pumpkin taste was prominant. Delicious recipe.

I made the muffins in the mini muffin tin. They were a hit at work... they are asking for more.

If you like pumpkin and apples, this is the recipe for you. I made a couple of changes - I only used 1 cup of white sugar and 1/2 cup of brown sugar. I used the whole can of pumpkin puree and about 3 cups of apple, partially shredded and partially chopped. I also used brown sugar in the streusel. Instead of muffins, I made this into a bundt cake with the streusel in the middle and baked for about an hour at 350 degrees. I then drizzled a glaze of 1/2 cup powdered sugar, 1/2 tsp. vanilla and 2 tbsp. milk over the baked cake. This was a very autumnal recipe and it was quite popular at my afternoon tea.

These are the yummiest muffins I have ever made. I did substitute apple sauce for the oil. They were so moist. I will be making these again...and often. Thanks for a great recipe.

I made this for a Harvest Party at school (aka Halloween) and they were a hit!

These are really nice muffins. I made them exactly as listed, except used brown sugar for the topping instead of white. They're a little on the sweet side, and not too strong of a pumpkin flavor, but everyone who had them loved them. The recipe made 24 muffins for me, and they took about 22 minutes to cook. I'll definitely make them again, probaby again at Thanksgiving time.

This is a wonderful recipe! It takes like the fall harvest. Made them in a the mini baby-loaf pans (approximately the size of 1-1/2 muffins), and they came out soft, moist and very good! I didn't have pumpkin pie spice, but enjoyed them with just a dash of all spice, cinnamon and all spice.

Wonderful! I made them exactly according to the recipe and they were fantastic.

When figuring how much sugar to use, you have to consider any sugars already added to the pumpkin (if using canned pie filling and not just puree), the type of apple used, whether the applesauce is sweetened (if using), and the sugars present in any other ingredients, e.g., raisins, which are very sweet. I made the following changes: used applesauce instead of oil; added rolled oats to the streusel; folded golden raisins with the apple; used 1/2 whole wheat flour; used brown sugar instead of white in the streusel; substituted white sugar with Splenda (0.5 cup per cup); cinnamon and nutmeg instead of pumpkin spice. With these changes, the muffins were close to being too sweet, so I think that next time I would use still less Splenda.

Really good. I didn't have enough apple so I added some raisins along with what apple I did have. We liked them:)

I omitted the topping. They were still good.