Monday, October 21, 2013

Pumpkin Apple Streusel Muffins

All the tastes of fall... in one moist, delicious, AND low-fat muffin!? Yes my friends, it can be done!


Since most of my recipes have not been "skinny" lately, I decided to take the original recipe for these Pumpkin Apple Streusel Muffins and make it a little healthier, lower in fat and sugar! The original recipe for these muffins called for more than twice the amount of white sugar and butter, and it also called for oil (which I replaced with unsweetened applesauce). So you can feel a little less guilty indulging in one of these muffins!


Pumpkin Apple Streusel Muffins
based on a recipe from allrecipes.com

Ingredients:
Original recipe makes 18 muffins

2 1/2 cups all-purpose flour
1 cup white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup unsweetened applesauce
2 cups peeled, cored and chopped apple

1 tablespoon all-purpose flour
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1 teaspoon butter

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

In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 cup sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and applesauce. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. 

In a small bowl, mix together 1 tablespoon flour, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
 
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.


These Pumpkin Apple Streusel Muffins are so good!!! I love the little bits of apple throughout the muffins... and the crumbly, sugary streusel topping really takes this muffin to the next level.


YUM! Enjoy..

*Janel*



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