If fall had a taste, this would be it.
This is the epitome of fall baking. Perfect for an after-school snack, or a ready-made breakfast, or when you need a moment to yourself with a cup of coffee.
These soft pumpkin muffins are studded with chunks of baked apple and blanketed with a buttery, cinnamon-streusel topping. It’s just exactly what you want right now.
Don’t let the number of ingredients intimidate you. It’s probably all stuff you have in your pantry. And, I promise, the effort is well worth it. They’re super moist and this recipe makes 18-24 muffins, depending on how big you like your muffins, so there are plenty to go around.
Begin by preheating your oven to 425 degrees.
Next, grease 18 muffin cups with softened butter and sprinkle each cup with cinnamon-sugar or use paper liners.
In a mixing bowl, add 2 1/2 cups of unbleached flour,
1 1/2 c. sugar,
1 tsp. cinnamon (heaped at my house because it’s always yummier with more cinnamon!),
1/2 tsp. cloves
and 1/2 tsp nutmeg,
1 tsp. baking soda
1/2 tsp. salt and mix well.
Make a well in the center of the dry ingredients. Add two eggs and carefully beat them with a fork without disturbing the dry mixture.
To your well, add 1 cup canned pumpkin (not pumpkin pie mix–just plain pumpkin),
and 1/2 c. melted coconut oil.
Mix the well ingredients together. And then gently stir into the dry ingredients. just until combined. Be gentle with muffins. They don’t like too much stirring.
Add 2 cups of chopped apple.
Fill muffin tins 1/2-2/3 full depending on how many muffins you want to end up with.
Now for the streusel…
In a small bowl combine 2 T. flour,
1/4 c. brown sugar,
1/2 tsp. cinnamon (again, I heap that spoon!)
and 4 T. cold butter.
Using 2 knives or a pastry blender blend the streusel ingredients until the mixture is crumbly. I’m not gonna lie, I use my hands. It’s just easier.
Sprinkle the crumbs over the top of the batter, and bake for about 5 minutes at 425 degrees and then lower the oven temperature to 350 degrees and bake another 15-20 or until toothpick comes out clean and the top of the muffin springs back when lightly pressed. Remove and cool on a wire rack.
This post was updated from it’s original (2014) bake time and temperature to improve the height of the muffins. Please note this if you’ve previously printed this recipe. :o)
- 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
- 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.
This is adapted from an allrecipes.com recipe entitled Pumpkin Apple Streusel Muffins.
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