Pumpkin Apple Strudel Muffins.

 

These muffins are so easy to make.

I made a batch of these for church tomorrow. The recipe says they make one and a half dozen but I actually got 23 average size muffins. 

I hope you give these a try come back and let me know what you think. The original recipe called for one cup of canned pumpkin but I was in a hurry I thought it said one can of pumpkin. So I added a full can minus a quarter of a cup because I had used a quarter of a cup for something else earlier, that's the real reason behind me making these muffins for tomorrow for Sunday School. I didn't want to waste the can that I had opened and just took some out since pumpkin so expensive now.

2.5 cups all-purpose flour

2 cups sugar

1 T  pumpkin pie spice

1 t baking soda

.5 t salt

2 large eggs, lightly beaten

One small can pumpkin. Make sure it is solid pumpkin not pumpkin pie mix.

1/2 cup vegetable oil

2 cups finely chopped and peeled apples.

Topping

1/2 cup sugar

4 T all purpose flour

1 t cinnamon

3 T cold butter

In a large bowl, combine flour, sugar, pumpkins pie spice, baking soda and salt. Combine eggs, pumpkin, and oil; stir into dry ingredients just until moisten. Folding apples. Phil paper line muffin cups 3/4 away full.

Topping

Combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; divide evenly over each muffin.

Bake muffins at 350 until a toothpick comes out clean, 30 to 35 minutes. Cool in pan for 10 minutes before removing to a wire rack.