the semi-frugal life: pumpkin apple streusel muffins

Last fall the hubster and I had this great idea to bake some sort of pumpkiny treat together. We found a recipe for pumpkin apple muffins in an Allrecipes cookbook I was given. The mixture of pumpkin, apples, and streusel sounded perfect for a chilly October Saturday afternoon. In a strange twist when we tasted what we thought was a brand new recipe, we discovered it tasted just like my mom's pumpkin apple muffins we've been devouring for years! Mom was pretty sure she'd found the recipe on the back of the Libby's can many years ago. I did some research, and sure enough here's the recipe on Libby's site.

The recipe as it stands is quite good, but mom's changed the recipe slightly over the years and in doing so creating something even more delicious. She doubles the streusel topping and it takes these muffins from really good to a party of fall flavors in your mouth! I'm not exaggerating. Anytime these muffins show up at a get together they are gonnnee. I could go on and on about the moist crumb, the nuggets of apple, the pumpkiny flavor, the spices, and the wonderfully buttery streusel topping...but you're probably drooling and since that's generally frowned upon in our society - let's get baking!

Side note: these are not diet muffins, but they are sooo worth the splurge! If you're looking for a diet-friendly option, try my other go-to recipe for 100% Whole Wheat Blueberry Muffins from King Arthur Flour. It's also a crowd favorite!

Pumpkin Apple Streusel Muffins
Yields 16 muffins
Adapted from Libbys

Ingredients
For the muffins -
2 1/2 c. unbleached all purpose flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. canned pumpkin puree
1/2 c. canola or vegetable oil
2 c. chopped and peeled apples

For the streusel -
4 tbsp. flour
1/2 c. sugar
1 tsp. cinnamon
4 tbsp. butter

Directions
1. Preheat oven to 350 and prepare muffin tins with paper baking cups or grease.
2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin, and oil.

4. Pour wet ingredients into dry and mix until just combined.
5. Fold apples into batter.
6. Fill prepared muffin tins about 3/4 full with batter.

7. Prepare streusel by combining dry ingredients then cut in cold butter until crumbly.
8. Spread the streusel mixture evenly on the top of the muffins.

9. Bake in the preheated oven for 25-28 minutes or until a toothpick inserted in the middle comes out clean.
10. Allow muffins to cool on a cooling rack.