Preheat oven to 375°. In large bowl, combine flour, sugar, cinnamon, baking soda, ginger, salt, and nutmeg. In medium bowl, combine eggs, pumpkin, and oil; add to dry ingredients, stir until just moistened. Add apples and nuts. Fill paper-lined or greased muffin cups 3/4 full.
Combine ingredients; sprinkle evenly over muffins. Bake 20–25 minutes, or until golden brown. Cool 5 minutes; remove from pans.
*Since pumpkin usually comes packed in 16-ounce cans, use half the can and freeze the remainder for another batch of muffins at a later date. You’ll need it, and not much later, either.
This Apple-Pumpkin Streusel Muffins recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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