Pumpkin Apple Muffins with Streusel Topping

Let’s all just take a second and enjoy this wonderful time of year. The Summer is slowly making way to be replaced by a colorful Autumn. This also means that the pumpkins are ripening and that we can finally use them in recipes. So, I’ve decided to share my simple recipe for pumpkin apple muffins with streusel topping. I know you’re going to love it!

I really love autumn for its’ beautiful colors and various fruits and veggies. And when it comes to squashes and pumpkins, there are two types of people – those who LOVE them, and those who hate them. I belong to those who loooove pumpkin, and everything related to them.

I love the orange color of pumpkin and all the other colors that all the squashes come in.

I love the taste of pumpkins no matter if it’s in a savory or sweet dish.

I love the sweetness and silkiness that the pumpkins are giving to every dish.

What can I say? I just LOVE pumpkin!

But no matter what type you belong to (lover or hater of pumpkin), I know that you’ll be amazed by these pumpkin apple muffins with streusel topping. I know it because Vesely doesn’t like pumpkins at all, yet he still asks when I’ll be making pumpkin muffins again. That’s how GOOD they are.

These pumpkin apple muffins are the perfect way to start your day. They are so soft and flavorful, and also full of “healthy” that will help you start off your day. And don’t let me start on the streusel topping – its’ crumbly texture gives another dimension to the muffins.

Honestly, what’s there not to love about them? Just go to your kitchen and make them straight away. I know you want it to. So, why wait!

Are you a pumpkin lover or hater? How do you like to prepare your pumpkins/squashes? Share your thoughts in the comments below. 

Other muffin recipes that you’ll LOVE:

• Banana Bread Muffins with Chocolate Chips
• Zucchini Savory Muffins | Perfect Breakfast On-The-Go

Anchy

Yields 18 muffins

Pumpkin Apple Muffins with Streusel Topping

These pumpkin apple muffins are THE BEST way to start your day. They are so soft and flavorful, and probably the most delicious muffins you'll ever try.

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

• 2 cups all purpose flour
• ¾ cup sugar
• 1 ½ tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground dried ginger
• Pinch of salt
• 1 tsp baking powder
• 2 eggs
• 1/3 cup melted ghee or butter*
• 1 cup of water**
For the filling
• 1 cup mashed roasted butternut squash***
• 1 cup chopped fresh apples (Granny Smith or other sour apples)
For the Streusel topping
• ¼ cup sugar
• 2 Tbsp all purpose flour
• 1 Tbsp ghee or butter, room temperature
• ¼ tsp ground cinnamon

Directions

1. Preheat your oven to 200°C (400°F) and line muffin tins with 18 paper muffin cups. Set aside.
2. In a large bowl combine all purpose flour, sugar, spices, salt, and baking powder. Mix to combine.
3. In a smaller bowl combine the eggs, melted ghee and water. Whisk until well combined.
4. Pour the wet into dry ingredients, and mix with a wood spoon or silicone spatula until just combined. Don’t worry about the lumps.
5. Mix together butternut squash and chopped apples, add them to the batter, and incorporate them with the wooden spoon.
6. Using a ice-cream scoop, transfer the batter into lined muffin tins.
7. To make streusel topping, add all the ingredients to the small bowl, then mix and crumble them with your fingers until you get them all well incorporated. It should be soft and crumbly mixture.
8. Top the muffins with the streusel and place them in the preheated oven and bake for 30-35 minutes until the streusel is golden and the tester inserted into middle of the muffin comes out clean.
9. Let them cool down completely on the cooling rack, then serve. Enjoy!

Notes

*I like using melted ghee because of its’ wonderful nutty flavor, and since it’s made out of butter, it will give you soft muffins at the end. You can also use any type of neutral flavored vegetable oil, like sunflower, safflower or light olive oil.

**I am always using water since Vesely is lactose intolerant (yes, he can eat ghee), but sometimes I use almond or rice milk. You can also use any other type of milk you want.

***You can use canned pumpkin puree if you want. Just make sure to adjust the water amount, if the puree is more liquid.

***To roast the whole butternut squash, all you have to do is preheat the oven to 225°C (440°F). In the meantime half the butternut squash and place it on the baking sheet lined with parchment paper. You can season it with salt and pepper, and any other additional (pumpkin) spices if you want. I personally like to roast it unflavored. Roast the butternut squash in the preheated oven for 1 hour, or until the juices start to drain beneath the squash, and it is very soft. Let it cool down completely, and then store it in the airtight container in the fridge for up to a week.

Nutrition

Calories

2552 cal

Fat

79 g

Carbs

430 g

Protein

37 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

100

https://simplyanchy.com/pumpkin-apple-muffins-with-streusel-topping/

Ana Veselinović | Simply Anchy

Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.