Pumpkin-Apple-Streusel Muffins

I have to admit, the pumpkin-apple muffins that we bought at Bishop's today were the best muffins I've ever eaten. So much so that I was left with a ridiculous craving for more, more, more muffins. Dozens, at least. But since I'm not actually crazy enough to turn back around and drive back to the farm for more (though it would only take about 20 minutes!), I decided to whip up a batch of my own.

I think that with some farm-fresh apples (and not my Safeway-fresh ones) and some real canned pumpkin (all I had in the cupboard to use was canned pumpkin pie mix) this recipe would be off-the-charts good. For now, I'm going to give it a 9.0, mostly because Bishop's spoiled us this morning. I'm pretty sure you're still going to find this one amazingly moist and delicious though :)

INGREDIENTS:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup applesauce
2 cups finely chopped peeled apples

TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine

In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and applesauce; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full.

For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done.


Apple-Pumpkin Heaven...Yummm.