2 1/2 c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
2 eggs, lightly beaten
2 c. pumpkin or butternut squash puree
1/2 c. vegetable oil
2 c. peeled cored and diced apples Granny Smith or Jonathans
2 T. flour
1/4 c. brown sugar
1/2 t. cinnamon
2 T. butter
Preheat oven to 350 degrees. Lightly grease 18 muffins cups or use paper liners.
In a large bowl beat eggs add sugar until light and fluffy. Add oil and pumpkin. Sift in flour, pumpkin pie spice, baking soda,and salt. Mix until moisten. Fold in apples. Spoon bater into muffin tins.
In a small bowl combine 2 T. flour, brown sugar, cinnamon and butter. Mix to resemble coarse crumbs. Sprinkle topping over muffin batter.
Bake for 30 minutes or until toothpick inserted into muffin comes out clean.
I always bake a butternut squash and puree it rather than use pumpkin.Butternut squash has so much more flavor and bettert texture.The squash can replace pumpkin in all recipes Bake a whole butternut squash in the oven on a baking sheet until a fork inserted feels soft and cooked. Let the squash stand until cool, cut open, seed and scoop out the meat then puree in a food processor.