Description
Delight in these small batch muffins featuring apple pumpkin topped with a crunchy streusel for the perfect fall treat Easy delicious
1 cup all-purpose flour
½ cup pumpkin puree
¼ cup shredded apple
½ cup sugar
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅓ cup oil (vegetable or canola)
Pinch of salt
¼ cup rolled oats
2 tablespoons brown sugar
2 tablespoons cold butter, cut into small pieces
2 tablespoons all-purpose flour
¼ teaspoon cinnamon
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, spices, and salt. Whisk together.
In another bowl, whisk together pumpkin puree, shredded apple, sugar, and oil. Add in the egg and mix thoroughly.
Gradually fold the wet mixture into the dry ingredients. Do not overmix; a few lumps are fine.
In a separate bowl, mix oats, flour, brown sugar, and cinnamon. Add the cold butter and cut into the mixture until crumbly.
Fill muffin cups with batter about two-thirds full and sprinkle with streusel topping.
Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 150-200 calories
- Sugar: 8 g
- Fat: 7 g
- Saturated Fat: 7 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
