Circle B Kitchen
For topping:
2Tbs all-purpose flour
10 Tbs sugar
2 tsp ground cinnamon
2 Tbs unsalted butter, softened
For the muffins
1 1/2 cups all-purpose flour (I used white whole wheat flour)
1/2 tsp salt
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
1 1/4 cups of canned solid-pack pumpkin
3 oz vegetable oil
1 1/8 cups sugar
2 large eggs, lightly beaten
1 golden delicious apple, peeled, cored, and chopped into small-ish pieces (1 cup)
1 cup raisins
Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
Preheat oven to 350F. Grease muffin pan with cooking spray.
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples and the raisins.
Fill muffin tins with batter and sprinkle with topping mix.
Bake until a wooden pick or skewer inserted in center of muffin comes out clean, about 20 minutes.