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Debra Wallace

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Years ago, this recipe could be found on the label of Libby’s canned pumpkin.  I’ve been making them each fall ever since. I cut back the sugar to only one cup, and there’s no noticeable difference in taste. I prefer muffins without an overwhelming pumpkin spice and these are just right! The pumpkin and apples keep them moist and the streusel topping is cinnamon-y and crunchy.  Perfect for the cooler weather! Of course, always best when eaten warm. I hope you like them as much as I do!

(Makes 12 large or 18 regular-sized muffins.)


2 1/2 cups all-purpose flour                                              

2 cups sugar                                                                  

1 Tbsp. pumpkin pie spice                                                

1 tsp. baking soda                                                             

1/2 tsp. salt                                                                        

2 eggs, lightly beaten

1 can Libby’s Solid Pack Pumpkin                                    

1/2 cup vegetable oil                                                                            

2 cups peeled, finely chopped apples                                 

In large bowl, combine first five ingredients; set aside.  In medium bowl, combine eggs, pumpkin, and oil.  Add liquid ingredients to dry ingredients; stir just until moistened.  Stir in apples. Spoon batter into greased or paper-lined muffin cups, filling full for 12 muffins.  Sprinkle streusel topping (see ingredients below) over batter. Bake in a pre-heated 350˚F oven for 35 to 40 minutes, or until an inserted  toothpick comes out clean.  Enjoy!

Streusel Topping: 2 Tbsp. all purpose flour, 1/4 cup sugar, 1/2 tsp. ground cinnamon, 4 tsp. cold butter. Mix all the dry ingredients together. Cut in the cold butter until mixture is crumbly. Sprinkle on top of batter.

2 comments on “Pumpkin-Apple Streusel Muffins

  1. Sarah Kelsey says:

    Ohhhh yes! I remember these muffins that you made! Have you ever tried it as a Bundt cake? I am thinking I could double the recipe and take the Bundt to small group…thoughts?

    Liked by 1 person

    1. I don’t think you would need to double the recipe. It should work for a bundt cake with the same amount of batter the recipe calls for.
      However, once you invert the cake, the streusel topping would be on the bottom! (Maybe just try a regular cake.) I hope it turns out, Sarah!


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