Fall Muffins

Recipe by Lily Heaney

Pumpkin apple fall muffins with streusel topping

Ingredients

• 2 ½ cups all-purpose flour

• 2 cups white sugar

• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 eggs, lightly beaten

• 1 cup canned pumpkin puree

• ½ cup vegetable oil

• 2 cups peeled, cored and chopped apple

• 2 tablespoons all-purpose flo

• ¼ cup white sugar

• ½ teaspoon ground cinnamon

• 4 teaspoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
   

2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
   

3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
   

4. Bake in preheated Oven for 35 minute or until toothpick come out clean.