Pumpkin Apple Muffins with Cinnamon Streusel

Ok, I promise this is my last pumpkin recipe. I am all out of pumpkin, so this is it folks!! I think I am going out with a bang too…these pumpkin apple muffins are super scrumptious and good for you too!!

The recipe has applesauce and pumpkin so you know they are going to be super moist. I used half whole wheat and half all purpose flour so they are nice and hearty. I also love the diced apples that are inside, they too keep the muffins moist and bursting with fall flavor. And the finishing touch is a cinnamon streusel that brings everything together!!

I made 12 regular size muffins and 32 mini muffins…this recipe makes a ton, but I promise you they won’t go to waste. They are perfect for breakfast or snacking. And remember, they are good for you, so eat up!! There is only ¼ cup of oil in the entire recipe…and a smidge of butter for the streusel. Plus you are getting fiber, whole grains, your fruit, etc!! I really think these are the perfect muffin!







Pumpkin Apple Muffins with Cinnamon Streusel

(Print Recipe)

1 ½ c all purpose flour
1 c. wheat flour
¾ c. white sugar
¾ c. brown sugar
½ Tablespoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1 teaspoon vanilla
¼ cup canola oil
¼ cup applesauce
2 cups peeled, cored and chopped apples (I used Granny Smith apples)

Streusel topping:
2 Tablespoons all purpose flour
¼ cup sugar
1 teaspoon cinnamon
Sprinkle of nutmeg
4 teaspoons butter, softened
2 Tablespoons oats

Directions:

Preheat oven to 350 degrees. Lightly grease muffin cups or use paper liners. I used regular and mini muffin tins.

In a large bowl, sift together 2 ½ cups flour, 1 ½ cups sugar, spices, baking soda and salt. In a separate bowl, mix together eggs, pumpkin, vanilla, oil, and applesauce. Add pumpkin mixture to flour mixture; stirring just enough to moisten. Do not over mix. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 T. flour, ¼ cup sugar, 1 teaspoon ground cinnamon, nutmeg, and 2 tablespoons oats. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in pre-heated oven for about 20 minutes for the regular muffins and about 12-15 for the mini muffins. Check on them frequently. Use the toothpick trick!
Let cool and enjoy!

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Delicious and really nutritious! I used a little extra apple and pumpkin and left out the white sugar. I didn’t have applesauce so I subbed unsweetened soy milk. They are moist, delicate, fluffy, and so tasty! Very fall!

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