Pumpkin-Apple Muffins with Streusel Topping
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 149.5
- Total Fat: 1.7 g
- Cholesterol: 18.9 mg
- Sodium: 110.6 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
View full nutritional breakdown of Pumpkin-Apple Muffins with Streusel Topping calories by ingredient
Introduction
These muffins are moist and delicious, and easy to make. But don't be fooled, they're lowfat too! These muffins are moist and delicious, and easy to make. But don't be fooled, they're lowfat too!Number of Servings: 24
Ingredients
-
2 1/2 Cups All-Purpose Flour
2 Cups Sugar
1/2 Tablespoon Allspice
1/2 Tablespoon Cinnamon
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Eggs
1 can Pumpkin (15 oz)
1 Tablespoon Vegetable Oil
1/2 Cup Applesauce
1 Cup Finely Chopped Peeled Apples
Topping:
1/4 Cup Sugar
2 Tablespoons All-Purpose Flour
1/2 teaspoon Cinnamon
1 Tablespoon Butter or Margarine
Directions
In a large bowl, combine Pumpkin, Eggs, Applesauce, and Vegetable Oil and 2 Cups Sugar. Mix until blended.
Sift together 2 1/2 Cups Flour, Allspice, 1/2 Tablespoon Cinnamon, Baking Soda, and Salt.
Add dry ingredients to pumpkin mixture, and blend just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. For topping, combine 1/4 Cup sugar, 2 Tablespoons flour, and 1/2 teaspooon cinnamon. Cut in butter/margarine until mixture resembles coarse crumbs, sprinkle 1 teaspoon over each muffin.
Bake at 350 degrees F for 25 minutes or until muffins test done with toothpick. Cool in pan 10 minutes before removing to a wire rack.
Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user POLYCAT.
Sift together 2 1/2 Cups Flour, Allspice, 1/2 Tablespoon Cinnamon, Baking Soda, and Salt.
Add dry ingredients to pumpkin mixture, and blend just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. For topping, combine 1/4 Cup sugar, 2 Tablespoons flour, and 1/2 teaspooon cinnamon. Cut in butter/margarine until mixture resembles coarse crumbs, sprinkle 1 teaspoon over each muffin.
Bake at 350 degrees F for 25 minutes or until muffins test done with toothpick. Cool in pan 10 minutes before removing to a wire rack.
Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user POLYCAT.