Pumpkin Apple Streusel Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease 24 muffin cups or use paper liners.
• In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, spices, 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.
• For the streusel: In a small bowl, mix together 1/4 cup flour, 1/2 cup sugar and 1/2 teaspoon cinnamon.
• Cut in butter until mixture resembles coarse crumbs.
• Sprinkle topping evenly over muffin batter.
• Bake in preheated oven for 35 minutes, or until a toothpick inserted into a muffin comes out clean.

Steps:

• In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 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 1 teaspoon over each muffin., Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
• 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.
• 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.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease 18 muffin cups or use paper liners.
• 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.
• 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.
• Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.

Steps:

• Heat oven to 350ºF.
• Reserve 1/4 cup flour and 1/2 cup sugar. Mix remaining flour, sugar, pumpkin spice, baking soda and salt in large bowl until blended. Whisk egg, pumpkin and oil in medium bowl until blended; stir in apples. Add to combined dry ingredients; stir just until moistened. (Batter will be lumpy.)
• Spoon batter into 12 muffin cups sprayed with cooking spray. Mix cream cheese and 1/4 cup of the reserved sugar until blended; spoon over muffin batter. Press lightly into batter with back of spoon.
• Mix reserved flour, remaining reserved sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; sprinkle over batter.
• Bake 28 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.

Steps:

• Combine first five ingredients in large mixing bowl and set aside. Blend eggs, pumpkin, and oil. Add to dry ingredients and stir in apple.
• Spoon into muffins cups 3/4 full and sprinkle with streusel topping. Bake at 350 degrees F 35-40 minutes.
• Streusel Topping:
• Combine flour, sugar, and cinnamon. Cut in butter until crumbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
• Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
• Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
• Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Steps:

• In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• In a large bowl, cream together the margarine and the sugars.
• Add the next 5 ingredients; stir to mix well.
• Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined.
• Fill greased or paper line muffin cups two-thirds full with batter.
• For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal.
• Sprinkle evenly over each cupcake batter.
• Bake at 375 degrees for 20-25 minutes or until tests done.
• Cool in pan for 5 minutes, then remove to a wire rack.

Steps:

• Mix together pumpkin, sugar, eggs and oil.
• Add flour, soda, salt and pumpkin pie spice.
• Mix until blended.
• Add apples and chocolate chips.
• Spoon into muffin tins.
• Bake at 350 degrees for 15-20 minutes.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Steps:

• Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
• For streusel, combine all ingredients in small bowl; mix well. Set aside.
• For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
• Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.