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Fall Muffins

Recipe by Lily Heaney

Pumpkin apple fall muffins with streusel topping


  • 2 ½ cups all-purpose flour

  • 2 cups white sugar

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 eggs, lightly beaten

  • 1 cup canned pumpkin puree

  • ½ cup vegetable oil

  • 2 cups peeled, cored and chopped apple

  • 2 tablespoons all-purpose flo

  • ¼ cup white sugar

  • ½ teaspoon ground cinnamon

  • 4 teaspoons butter


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

  2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, 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 minute or until toothpick come out clean.

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