* Exported from MasterCook *
Muffins, Pumpkin-Apple Muffins with Streusel Topping
Recipe By :Carolyn Riley
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Low Fat Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large 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
My mother always made these tasty muffins whenever our family got
together at her house. Now they're a family favorite at my house, and
my in-laws love them, too!
Prep: 20 min.
Bake: 30 min. + cooling
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 18 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 350F until a toothpick comes out clean, 30 to 35 minutes.
Cool in pan 10 minutes before removing to a wire rack.
Cal 243, Fat 8g, Carb 42g, Sod 150mg, Fiber 1g, Pro 3g
Review: These were really good. Had them available for guests for a
self-serve breakfast. Everyone commented on how good they are.
Followed the recipe as it was written. Making them again.
Review: I've been making these for many years and it's a family
favorite. I often add nuts and substitute the oil with applesauce.
Review: I just took my first bite. One word: yum! I will definitely
be serving these next Thanksgiving morning for breakfast. As others
have said I did cut down the sugar I used 1 1/4 cup and this is
sufficient. Next time I plan to add pecans to the batter. The balance
between pumpkin and apple is wonderful.
Review: These are very moist. Everyone loves them. I reduced the
sugar to 1 1/2 cup. I used a little less pumpkin pie spice. For
regular size muffins, they take 20 minutes to bake. For the minis, it
takes 11 minutes.
Review: I've been making these muffins for over 20 years and my
family loves them. I cut the sugar in half, I use 1 cup and leave the
streusel topping as is. These are one of my favorites.
Source:
"Originally published as Pumpkin-Apple Muffins with Streusel
Topping in Cookin' Up Country Breakfasts Cookbook"
S(Internet address):
https://www.tasteofhome.com/recipes/pumpkin-apple-muffins-with-streusel-topping/
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Per Serving (excluding unknown items): 244 Calories; 8g Fat (27.4%
calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber;
25mg Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 0911