Pumpkin-Apple Streusel Muffins

I’ve been married to Mark for close to 40 years now, and just when you think you really know a person, he says something like “maybe too much streusel”, which was followed by this eerie silence.  Shock.  Disbelief.  Heartbreak. Seriously?  Too much streusel?  Is that even possible?  In his defense, he really loved the muffins, but it seems he found the streusel distracting.  Or something.  Sigh.

Being married for, like, ever doesn’t mean you agree on everything, and I don’t think he was actually saying he didn’t like streusel in general, but just not on this muffin.   And, again, I have to say he has a point... the muffin itself really is the star here... one of the best I've ever had, actually. 

But I do love streusel on just about anything, anytime, anywhere, so imagine my joy upon the discovery of this wondrous little pumpkin muffin that wants to be topped with a crispy, sweet, crumbly, crunchy streusel topping.  It was definitely love at first bite.  The muffin itself is a joyous combination of moist pumpkin, little bites of apple, I threw in some raisins, and yes, that streusel.  Muffin love, I tell you.

The second time I brought out the muffins, I dusted off the streusel topping for him and served it naked.  Not me, the muffin.  Geeez.  He loved it.  So I guess the next time I make these (and, yes, there WILL be a next time), I’m going to have to make half without the streusel.  The other half will get double.

Pumpkin-Apple Streusel Muffins

For a printable recipe, click here

For topping:

2Tbs all-purpose flour

10 Tbs sugar

2 tsp ground cinnamon

2 Tbs unsalted butter, softened

For muffins:

1 1/2  cups all-purpose flour (I used white whole wheat flour)

1/2 tsp salt

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/8 tsp ground cloves

1/8 tsp ground allspice

1 1/4 cups of canned solid-pack pumpkin

3 oz vegetable oil

1 1/8 cups sugar

2 large eggs, lightly beaten

1 golden delicious apple, peeled, cored, and chopped into small-ish pieces (1 cup)

1 cup raisins

Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.

Preheat oven to 350F.  Grease muffin pan with cooking spray.

Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.

Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples and the raisins.

Fill muffin tins with batter and sprinkle with topping mix. (Note: I've been filling the muffin tins only about 2/3 or 3/4 full so they don't rise quite as tall and the streusel stays on better.  I use the leftover batter and streusel to make some mini muffins).

Bake until a wooden pick or skewer inserted in center of muffin comes out clean, about 20 minutes.