It’s simple to make and everyone likes it. Add raisins, Craisins®, apple pieces, blueberries, chocolate chips, pecans, or raspberries to the mixture to vary things up.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, lightly beaten
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 cups peeled, cored and chopped apple
- 2 tablespoons all-purpose flour
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- 4 teaspoons butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
- In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 182 mg |
| Sugars | 27 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Love these muffins!! I may add extra apple pieces next time. I did a 1/2 cup of chopped pecans to the batter, and used cinnamon sugar topping rather than the struesal topping.
Yummy! I actually subbed squash for the pumpkin (to use it up) but kept everything else the same. Loved the apple chunks, and while it was a bit oversweet, loved the streusel topping. May decrease the sugar next time and keep the topping.
I’ve made these multiple times and they are amazing! One time, I reduced the sugar in the muffins, no streusel and made them into cupcakes with cream cheese frosting. So so yummy
I halved the recipe because I only have one muffin pan. I still used 2 eggs because they were small. I used olive oil instead of vegetable oil. I dusted the tops with cinnamon and sugar instead of the streusel. The muffins were excellent. I will try again with the streusel and also try with a cream cheese light drizzle. I think this is a recipe I will use again and again.
I made a “healthier” version (waaaaay less sugar) and it was really delicious, so I imagine as is, the recipe is also good! I subbed: – whole wheat for half of the flour – only 1/2 c. sugar instead of 2c. (pumpkin puree I had was sweetened) – 1/4 c. oil instead of 1/2 c. – 3x apples lol – swapped the streusel topping for a slice of apple and a pecan half Delish!
Great! Everyone loved the crunchy topping. I added a few pecans to the top too, yummy. I also subbed 1/2 c of stevia for 1/2 c of sugar in the batter.
Definitely not a bad muffin. The pumpkin doesn’t stand out enough, in my opinion. It just tastes like a spice muffin. I always follow a recipe exactly the first time, and tweak from there. I am going to add some molasses and increase the apple, adjusting the flour accordingly.
I have never made these with the streusel topping and I always use 3/4c white and 3/4c brown sugar, never the full amount and they are still plenty sweet. I usually make some minis (bake for 8 mins) and some regular size (bake for 22 mins)
Mine only needed 30 minutes to be perfect
Excellent! I cut oil in half, added 1/2 cup applesauce, 1/2 tsp cinnamon, subbed 1/2 c WW for AP flour, cut sugar in half in batter and streusel. Still tasted like a treat!
Loved it, it’s a keeper! Will become a fall tradition. To lighten it I cut the oil in half and replaced the removed half with applesauce. I cut the sugar in half in streusel and batter. Added a little fiber by exchanging a half cup of all-purpose flour for whole wheat.
This was so good! I want to make it again! I did make a couple of changes based on what I had and a tip from the comments. 1)Rather than canned pumpkin I used fresh. It’s what I had on hand. It helped give it less of a pumpkin flavor which I though was disappointing, however people who had it that did like pumpkin thought it was perfect. 2)For the strudel part, rather than white sugar I used brown. 3) my muffin tin only holds 6 at a time and I didn’t want to bake 18 muffins 6 at a time. So I instead poured the batter into a loaf pan, and had enough to make 4 muffins. So good both ways! The loaf took longer but tasted just as good!
Fantastic fall goodness. I added 1/4 more oil and baked as a cake.
I read the reviews first. Used some suggestions. First these muffins are done in my oven in 25min. I imagine if I had used the suggested time they would have been dry and overly brown. I did sub brown sugar for the white as I tend to do that with alot of my baking. I have a family of 6 and had my nephews over so I doubled the batch and quadrupled the topping. I used a 3tbl spoon cookie scoop and made overflowing scoops. I got 24 muffins and put the rest in a 9in round pan. The 9in took around 35min to bake. I also don’t use pumpkin pie spice so I did a tbl spoon of cinnamon, and a 1/2 tsp of ginger, nutmeg, cloves, and allspice. Everyone loved them. Definitely will use again. Thanks for the great recipe!
I read a number of the reviews and substituted white sugar for brown sugar, added a whole can of pumpkin puree and tried out the streusel on some and some without. Muffins turned out fabulous! Received rave reviews, moist muffins and great pumpkin taste. Only bake for 18 minutes at 350.
I used half white and half light brown sugar in this recipe and purée from our garden pumpkins. Making a half batch of these to test with Cortland fine diced apples yielded the “arm squeeze” seal of approval from my elderly neighbor.
Followed the directions but did my own off the cuff mix of pumpkin pie spices. Turned out great!
So good. I used one cup white sugar and a half-cup brown sugar, and since I had some that needed to be used, I substituted the oil with applesauce.
Cut the sugar in half and it was moist and enjoyable
Great recipe & flexible for those who like to tinker with recipes (like me!). Replaced 1 cup of flour with oat flour, Reduced the sugar by half and used 2 1/2cups chopped apple. Also added walnuts for extra crunch. Super
Baked this today as a 13×9, very happy with it. drizzled on a maple glaze instead of the streusel. Very good recipe that you can tweak in different ways for variety