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.