Pumpkin Apple Muffins (Kay Hillje)

These were developed when Rachel was in first grade. They are moist, healthy and yummy. They make 36 regular size muffins. - Kay Hillje

2 cups all-purpose flour

1/2 cup oats

1 cup brown sugar

1 cup white sugar

2 Tablespoons wheat germ

2 t. cinnamon

2t. nutmeg

1 ½ t. cloves

1 t. allspice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

1 can pumpkin puree

1/2 cup vegetable oil

2 cups peeled, cored and chopped apple (I use Granny Smith)

Streusel (optional)

2 tablespoons all-purpose flour

1/4 cup white sugar

1/2 teaspoon ground cinnamon

4 teaspoons butter

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

  2. In a large bowl, stir together 2 1/2 cups all-purpose flour, 2 cups sugar, spices, wheat germ, 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.

  3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

  4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean. (makes a lot of mini muffins)