Served at the 2013 Holiday Fare Wine Trail

2 ½ cups flour
2 cups sugar
1 T. pumpkin pie spice
1 t. baking soda
½ t. salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
½ cup vegetable oil
2 cups peeled, cored, chopped apple

Streusel Topping:
2 T. flour
¼ cup white sugar
½ t. ground cinnamon
4 t. butter

Preheat oven to 350 degrees.  Lightly grease 18 muffin cups or use paper lines. In a large bowl, sift together flour, 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 streusel ingredients.  Cut in butter till mixture resembles coarse crumbs.  Sprinkle topping evenly over muffin batter.  Bake in preheated oven for 35-45 minutes, or until a toothpick comes out clean.  Serve warm or cold, refrigerate leftovers.  Yield:  1 ½ dozen.

Serve with warm Spiced Apple Weisser Flieder!

Pumpkin Apple Streusel Muffin Bias Winery Holiday Fare 2013

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