pumpkin apple streusel muffins

pumpkin apple streusel muffins

After having a Mimi's Cafe muffin on Black Friday, I haven't been able to stop thinking about how warm, moist and perfect it was (the sign of a really good muffin). I scoured the internet for a the recipe, and the one I found may not be exact but if it's not, it's perfect on its own.

Shred the apples. Make the streusel. They are the perfect combination of a sweet, crispy top with a moist, flavorful inside. I also discovered that apple and pumpkin compliment one another really well. I'd never thought of it before, but both are pretty subtle flavors and they make the perfect pair.

crispy on top, moist inside
crispy streusel tops

pumpkin apple streusel muffins
adapted from the Cooking Light forum

1 1/2 cups flour
1 cup whole wheat flour
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 eggs
1/2 cup vegetable oil
1 cup pumpkin puree
2 cups shredded apple (I use 2-3 large apples, peeled)

streusel:
3 tablespoons flour
1/4 c sugar
1/2 teaspoon cinnamon
2 tablespoons room temperature butter

Mix dry ingredients and wet ingredients (minus apple) in separate bowls. Once mixed, add wet and dry ingredients together and fold in the apples. Evenly distribute in muffin tins. Combine dry streusel ingredients. Mix in butter (I like to use my hands) until well incorporated and there are no large butter chunks. Sprinkle onto muffins. Bake at 350° for 18-20, or until slightly crispy on top.

Serve fresh out of the oven for breakfast.

PS - Today I've got another pumpkin recipe featured over at sweet symphanie!