Pumpkin-Apple Muffins

As I was searching for a dessert I came across this recipe. I took other reviewers' suggestions and made it breakfast friendly. I reduced the sugar to 1 c. and substituted one cup of whole wheat flour for 1 cup of the white flour. I also used a little less oil. It was a lot of prep - especially the apples, but it was really good. The original title said there was a streusel topping - but it doesn't have nuts in it so technically it's not streusel, but it's still really good. Also I didn't have pumpkin pie spice, so I put in 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves and 1/4 tsp. nutmeg. I didn't fill them very full so I got 23 muffins, but really it makes 18 if you fill them 3/4 full.

Pumpkin-Apple Muffins

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 2 cups finely chopped peeled apples
• TOPPING:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter or margarine

In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.