All the fall flavors come to life in these pillowy soft pumpkin muffins studded with chunks of baked apple and blanketed with a drool-worthy streusel topping.
Alison: That Which Nourishes
Recipe type: Muffins, Bread, Pumpkin
Cuisine: American
Serves: 12-18 muffins
Grocery List
2½ c. flour
1½ c. sugar
1 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
2 eggs
1 c. pumpkin puree
½ c. melted coconut oil
2 c. chopped apples
Streusel topping:
2 T. unbleached flour
¼ c. brown sugar
½ tsp. cinnamon
4 T. butter
Here's how...
Preheat oven to 425 degrees.
Grease 18 muffin cups with softened butter and sprinkle with cinnamon sugar.
In a mixing bowl, add the flour,sugar, cinnamon, cloves, nutmeg, baking soda, and salt and mix well.
Make a well in the center of the dry ingredients. Add the eggs and beat them with a fork. To the well, add the pumpkin and oil or oil+applesauce. Mix the well ingredients carefully and then gently stir the wet ingredients into the dry. Do not over-mix.
Add the chopped apple.
Fill muffin tins ½-2/3 full depending on the number of muffins you'd like to end up with.
Make the streusel by combining the flour, brown sugar, cinnamon, and 4 T. of cold butter. Use 2 knives or a pastry cutter to blend until the mixture is crumbly. Sprinkle the crumbs over the top of the batter and bake for 5 minutes at 425 degrees and then lower the temperature to 350 and continue to bake for 15-20 minutes or until a toothpick comes out clean and the top of the muffin springs back when lightly pressed.
Cool on wire rack.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/pumpkin-apple-streusel-muffins/