Pumpkin Apple Streusel Muffins

www.delightfulemade.com

Arrow

– 1 1/2 C. ALL PURPOSE FLOUR – 1/2 C. BROWN SUGAR – 1 TSP. BAKING POWDER – 1/2 TSP. SALT – 1/2 TSP. BAKING SODA – 1 TSP. CINNAMON – 1/4 TSP. NUTMEG – 1/4 TSP. GROUND CLOVES – 3/4 C. CANNED PUMPKIN PUREE – 1/2 C. PLAIN GREEK YOGURT – 2 EGGS – 1 PEELED, DICED APPLE, ABOUT 1 CUP

INGREDIENTS

Step 1

PREHEAT OVEN TO 350 DEGREES. LINE A CUPCAKE TIN WITH CUPCAKE LINERS.

Step 2

IN A MEDIUM BOWL MIX TOGETHER THE DRY INGREDIENTS: FLOUR, BROWN SUGAR, BAKING POWDER, SODA, SALT, CINNAMON, NUTMEG AND CLOVES. WHISK TOGETHER TO COMBINE. SET ASIDE.

Step 3

IN A LARGE MIXING BOWL, COMBINE THE PUMPKIN PUREE, YOGURT AND EGGS. GRADUALLY ADD THE DRY INGREDIENTS TO THE WET UNTIL ALL ARE WELL INCORPORATED AND COMBINED. FOLD IN THE APPLES.

Step 4

PREPARE THE STREUSEL BY COMBINING THE FLOUR, CINNAMON AND BROWN SUGAR. DRIZZLE THE MELTED BUTTER OVER THE MIXTURE AND STIR UNTIL CRUMBLY. ADD THE CHOPPED PECANS AND STIR TO COMBINE.

Step 5

SPOON OR LADLE THE BATTER INTO THE PREPARED CUPCAKE PAN. EACH CUP WITH BE NEARLY FULL. TOP EACH MUFFIN WITH A GENEROUS AMOUNT OF THE STREUSEL TOPPING, DIVIDED EVENLY OVER EACH CUP. BAKE AT 350 FOR 24-26 MINUTES OR UNTIL A TOOTHPICK INSERTED COMES OUT CLEAN AND CRUMB-FREE.

Step 6

LET COOL FOR 5-10 MINUTES BEFORE REMOVING MUFFINS FROM PAN. LET COOL COMPLETELY ON A RACK. MIX TOGETHER THE POWDERED SUGAR AND MILK FOR THE GLAZE AND DRIZZLE OVER THE COOLED MUFFINS. ENJOY RIGHT AWAY. FREEZE OR REFRIGERATE ANY LEFTOVERS IN AN AIRTIGHT CONTAINER.

Check out a couple of our other pumpkin recipes below!