Reviewed: Oct. 2, 2008

We really loved these! I used fresh pumpkin that I puree. I also used 1/2 brown and 1/2 white sugar. Other than that I followed the recipe. My picky 4 year old couldnt get enough of these. Wonderful way to kick off the fall season!

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LivinOurLuvSong

Cooking Level: Expert

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Reviewed: Oct. 1, 2008

I love baking pumpkin recipes in the fall and this one will definitely be on my list of favorites! The apples add such a great compliment to the pumpkin and the whole combo just screams autumn!

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rlpatriot

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Reviewed: Oct. 1, 2008

These were wonderful!! my husband and my daughter loved them... they were moist, flavorful, and yummy. i will definitly make them again. the only thing i did not care for was the topping i think i will modify it next time. but it might have been my fault it didn;t turn out right. i would definitly recomend it.

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alicia

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Reviewed: Sep. 30, 2008

these were wonderful!!! Used 1/2 white and 1/2 wheat flour because I had a bag of that, also used more apples(wanted to use them up). They turned out really really good!

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L

Cooking Level: Intermediate

Home Town: Port Credit, Ontario, Canada

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 28, 2008

oh my gosh it looks soooooooooo good

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catieabby

Home Town: Branchville, New Jersey, USA

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Reviewed: Sep. 24, 2008

Delicious! These are the first muffins I've ever baked and I loved them. The recipe was easy to follow and they turned out perfectly!

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Adrianne

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

If I used a different apple, these would've gotten the fourth star... My Mods: Full can o' pumpkin, lots more pumpkin pie spice, a bit of apple pie spice, Shredded ONE FUJI apple, chopped up another 1.5 apples, Unsweetened apple sauce instead of oil, Cut the white sugar to just under 1.5 cups. For the topping, I doubled it using BROWN sugar (a touch less), 2 tbs oats, 1 tbs less flour, and more cinnamon. Baked for 22 minutes. They were good, but not quite what I was expecting...I think next time, I'll use a more tart apple, than a sweet, as the Fuji flavor got a bit "lost" in the pumpkin. And, I must've over-mixed because they were just a teeny bit tough.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 15, 2008

Kids loved them! Especially the apples!

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sundby24

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Sep. 8, 2008

this is the best! needed something to send to the school teachers, they loved it. I did tweek it a bit. To make it healthier I substituted the oil for applesauce, did not peel the apple and add a 1/4 crasins.

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auntifries

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

I did not care for this recipe. I followed it exactly except that I used 1 and 1/2 cups of pumpkin puree and only used 1 cup of apples instead of 2 cups. 2 cups would have been way too much. This recipe was not sweet and not tasty at all. The muffin batter was really thick, so I don't know if I could have done something wrong-but like I said I followed it exactly. The streusel topping was a disaster! It never turned into crumbs. I'm so disappointed and mad, because now I have to stay up half the night making something else to take to the playdate tomorrow.

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Dee

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Reviewed: Sep. 6, 2008

my whole family loved these, including picky husband who hates fruits and veggies. Left out pumpkin pie spice, did add cinnamon, nutmeg. can't wait to make again!

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AKSTAFFORD

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 5, 2008

These are delicious muffins! I love the unique combination of apples and pumpkins. I used Granny Smith apples, and it was the perfect taste. I followed the recipe exactly, and my family was very pleased with the results! Thanks for sharing.

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cookiemonster

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Reviewed: Aug. 8, 2008

These muffins were very good especially with the streusel topping. Good mix of apple and pumpkin combo. Will definately make again!

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buttercup82381

Cooking Level: Intermediate

Home Town: Attica, New York, USA

Living In: Hamburg, New York, USA

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Reviewed: Apr. 30, 2008

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.

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SHORTCUTCOOK

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Reviewed: Apr. 1, 2008

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.

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Shandeen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Bellingham, Washington, USA

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Reviewed: Mar. 28, 2008

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.

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BECC1

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Reviewed: Feb. 22, 2008

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!

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Marie

Cooking Level: Intermediate

Home Town: Goffstown, New Hampshire, USA

Living In: East Northport, New York, USA

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Reviewed: Feb. 3, 2008

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.

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: Jan. 14, 2008

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.

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SPRING1ONU

Cooking Level: Intermediate

Home Town: Byron, Georgia, USA

Living In: Guilford, Connecticut, USA

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Reviewed: Jan. 2, 2008

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.

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Krista

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Pumpkin Apple Streusel Muffins

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