Apple-Pumpkin Streusel Muffins

This is a favorite specialty in the fall when the flavors of pumpkin
and apples come to mind.

Makes 18-24

Batter
2 and 1/2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. salt
2 eggs, slightly beaten
1 cup ( 8 oz.) canned pumpkin*
1/2 cup vegetable oil
2 cups all purpose apple, peeled and chopped
1/2 cup finely chopped nuts

Topping

1/4 cup sugar
2 Tbsps. flour
1 Tbsp. butter or margarine
1/2 tsp. cinnamon

Heat oven to 375F.
Combine flour, sugar, cinnamon, baking soda, ginger, salt and
nutmeg in a large bowl; mixing well. In a medium bowl, combine
eggs, pumpkin, and oil; add to dry ingredient and stir just til
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.

Note: *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.

Source: Best of the Best from Ohio pg. 52
Donna/Pa