Pumpkin Apple Streusel Muffins
Print

Pumpkin Apple Streusel Muffins

These moist and delectable Pumpkin Apple Streusel muffins are made with coconut oil, partially sweetened with honey and topped with a lovely cinnamon streusel.
Course Dessert
Cuisine American
Servings 18
Author Marisa

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup honey
  • 5 tablespoons melted coconut oil (cooled)
  • 1 1/4 cup canned pumpkin purée
  • 2 cups peeled and diced apples about 2 medium apples
  • Streusel Topping
  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Instructions

  • Preheat the oven to 350 degrees F.
  • FOR THE STREUSEL TOPPING
  • Combine the flour, sugar, cinnamon and butter together in a small bowl. Using your hands, work the ingredients together till they resemble coarse crumbs. Refrigerate till ready to use.
  • Grease 18 muffin cups or line with paper cups.
  • In a large bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
  • In a separate bowl combine the 2 large eggs, honey, coconut oil, pumpkin purée and whisk well.
  • Stir the wet ingredients into the flour mixture just until all the ingredients are moistened.
  • Stir the apples into the batter mixture.
  • Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full.
  • Divide the streusal topping evenly over the muffins.
  • Bake on the middle rack of preheated oven for about 20 to 25 minutes or until the muffins are a golden brown and the tops spring back lightly to the touch.
  • You can also insert a wooden skewer in the middle to test if the muffins are done. If the skewer comes out clean then the muffins are ready.

Notes

Note that if using the standard sized muffin liners then this recipe will yield 18 standard sized muffins.
However if you choose the pretty lotus shaped parchment liners, as seen in photo above, then this recipe will yield 12 larger sized muffins.
The parchment lotus cups fit a standard cup muffin tin. And because of its deeper cup size you'll be able to fill the cups a little higher with the pumpkin and apple batter and still have enough room for the streusel topping.