Pumpkin Apple Muffins

These pumpkin apple muffins pack a little something extra with a streusel topping. Serve them for breakfast or take them along for a snack.

4.50 from 6 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Author: Kris Bordessa, National Geographic author

Combine brown sugar, white sugar, and flour with fork. Stir in melted (cooled) butter and mix with fork until clumps form. Set aside.
2 tablespoons brown sugar, 2 tablespoons white sugar, ¼ cup plus 2 tablespoons flour, 2 tablespoons butter

Preheat oven to 350 degrees. Line muffin tin with liners. Combine flour, cinnamon, nutmeg, ginger, allspice (or cloves), baking soda, and salt in a mixing bowl; set aside.
2 ½ cups flour, 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ⅛ teaspoon allspice or cloves, 1 teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl, whisk eggs well. Add applesauce, then whisk in sugar and pumpkin until combined. Add dry ingredients to pumpkin mixture. Stir just until combined. Fold in apples. Do not overmix.
2 large eggs, 4 ounces apple sauce, 1 cup pumpkin puree, 1 ½ cup apple, 1/2 cup brown sugar
Fill muffin tin with batter almost to the top. Sprinkle with streusel mixture. Bake 20-25 minutes or until a toothpick inserted into middle comes out clean.

You can substitute 1 tablespoon pumpkin pie spice for cinnamon, nutmeg, ginger, and allspice.
If you'd like to amp up the fiber in these apple pumpkin muffins, you can safely replace up to half of the all purpose flour with whole wheat flour.
If you prefer a less chunky muffin, you can shred the apples instead of cutting into small cubes.
Store muffins covered at room temperature for up to 3 days or freeze up to 3 months. To freeze, place in a freezer safe container. To defrost, just bring to room temperature.