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| Apple-Pumpkin Streusel Muffins by Dee |
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This is a favorite specialty in the fall when the flavors of pumpkin
and apples come to mind.
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Batter:
2 1/2 cups flour 2 cups sugar 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 eggs, slightly beaten 1 cup canned pumpkin* 1/2 cup vegetable oil 2 cups all purpose apples, peeled and chopped 1/2 cup finely chopped nuts Topping: 1/4 cup sugar 2 tablespoons flour 1 tablespoons butter or margarine 1/2 teaspoon cinnamon |
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Heat oven to 375 degrees F.
Combine flour, sugar, cinnamon, baking soda, ginger, salt and nutmeg in a large bowl. Mix well. In a medium bowl, combine the eggs, pumpkin, and oil; add to dry ingredient and stir just until moistened. Add apples and nuts. Fill paper lined or greased muffin cups 3/4 full. Combine topping ingredients and sprinkle over muffins. Bake for 20-25 minutes. Cool 5 minutes in pans and then remove. |
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*Since pumpkin usually comes in 16 ounce cans, use half the can now and freeze the rest for
another batch of muffins at a later date. You'll need it, and not much later, either.
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