Apple Pumpkin Muffins

Do you ever get stuck in a food rut? Like you feel like you make the same supper or muffins or cookies over and over and over and over again?

 I kinda feel like that.

 I was just stuck in an apple crisp and carrot muffins rut. 

I know, it's not pretty at all. 
As delicious as apple crisp is,

(and  I'll be the first to tell you that!) you just can't serve it every week. 

That's why I am so obsessed with food blogs and recipe websites- I am always on the search for that perfect recipe that will shake everything up. Its fun, keeps everyone on their toes, and yummy too!

 Anyways, this week I made Apple Pumpkin Muffins, and I was pleasantly surprised at how delicious they were. These muffins have the perfect balance of moistness and flavor, and were super easy to make. 

Plus, I love the color of pumpkins, and the smell of cinnamon and nutmeg, so we really got nothing to lose!

Apple Pumpkin Muffins

• 2 1/2 cups  flour
• 2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tsp. baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned or cooked pumpkin
• 1/2 cup vegetable oil
• 2 cups finely chopped peeled apples
• 
  
• Streusel:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 teaspoons cold butter or margarine

In a bowl, combine the flour, sugar, cinnamon, nutmeg, baking soda and salt. In another bowl, combine the eggs, pumpkin, oil and apples; stir into dry ingredients just until moistened. As with all muffins- do not overmix! Fill paper-lined muffin cups 3/4 full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35 minutes or until golden brown. Cool for 5 minutes before removing from pans.

Special thanks to the adorable Nissanel K. for allowing the use of his pumpkin for our photo shoot.

 Come on down (literally!) for your complimentary pumpkin muffin!