Pumpkin Apple Streusel Muffins

I went to the store today to get some white chocolate chips to make some white chocolate macadamia nut cookies later. While there, I happen to look over at the canned pumpkin area and noticed the big empty shelf with canned pumpkin puree was not empty. I got curious and walked over to see what the big difference was between the pumpkin pie mix and the canned pumpkin. I have heard so much about this and how there is a huge shortage of the puree. Yeah, I snagged 4 cans. Might go back later to get 4 more.

So when I got home, I wanted to find the perfect recipe. I had just purchased two huge bags of apples planning on doing several different kinds of recipes. I found an amazing muffin recipe online and just had to make it. I miffed it a bit but it still turned out amazing! So here is "my" version of the muffins.

Pumpkin Apple Streusel Muffins

2 1/2 cups flour
2 cups sugar
1 tbsp pumpkin pie spice
1 tsp baking soda
2 eggs, beaten
1 can pumpkin puree
1/2 cup vegetable oil
2 cups apples, peeled, cored and chopped

2 tbsp flour
1/4 cup sugar
1/2 tsp cinnamon
3-4 tsp butter

Preheat oven to 350 degrees and lightly grease muffin tray.

In a large bowl, sift together 2 1/2 cups flour, 2 cups sugar, pumpkin pie spice and baking soda. In separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture until moist and fold in apples. Spoon batter into muffin cups.

In a small bowl, mix together last 4 ingredients, adding butter 1 tsp at a time. Spread over Muffins before baking.

Bake in oven for 25-30 minutes until a toothpick comes out clean.