My toddler daughter is not a huge fan of breakfast foods, and she definitely inherited that trait from me. She (like me) would rather have leftover rice + beans, soup, or pasta for breakfast, instead of eggs, pancakes, waffles, or cereal. I am *exactly* the same way, so I get it! There is one breakfast food that she consistently loves, though — muffins! So I’m always experimenting with different muffin flavors, particularly ones that highlight the fresh flavors/produce of the season. And the most popular muffins in our house these days? These Pumpkin-Apple Streusel Muffins.
These muffins are perfect — full of wonderful autumn-spiced pumpkin flavor, stuffed with little bites of fresh apple, and topped with the most scrumptious, sweet, crunchy streusel. They are delicious, soft, moist, and just sweet enough. I’ve been making a big batches to freeze, which has been a life-saver for those busy mornings when the toddler asks, “Can I have muffin, please?” It’s nice to be able to say, “Of course you can! Let me just grab one from the freezer + heat it up.”
Do y’all freeze muffins? For those who don’t know, most muffins freeze (and thaw) beautifully. What I do is bake a big batch of muffins, let them cool completely, then store them in a ziplock bag in the freezer. When I’m ready for one, I pull it out of the freezer, microwave it for 20-30 seconds until warmed, and enjoy. You can’t beat a quick, delicious, ready-in-seconds homemade breakfast!
Pumpkin-Apple Streusel Muffins
makes 24 muffins, adapted from Very Best Baking by Nestle
For the muffins:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 large eggs
1/4 cup vegetable oil
2 cups apples, peeled, cored and finely chopped
For the streusel topping:
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter
Preheat oven to 350º F. Grease or paper-line 24 muffin cups.
Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin puree, eggs and oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling three-fourths full.
For streusel topping:
Combine sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter.
Bake for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.