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! |