Apple Steusel Pumpkin Muffins
1 stick butter, softened
2/3 cup brown sugar
2 teaspoons vanilla
2 eggs
1 cup pumpkin
1 teaspoon ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons yogurt
milk to ¾ cup
2 cups whole wheat white flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 apple, chopped in small pieces

STREUSEL TOPPING:
2 tbsp. all-purpose flour
1/4 c. sugar
1/2 tsp. cinnamon
4 tsp. butter

Directions:

Preheat oven to 400°. Butter a 12 count muffin pan.

Cream the butter until smooth. Add the brown sugar and again cream until smooth. Add the eggs, vanilla, pumpkin, salt, and spices and mix well.

Sift the flour, baking powder and baking soda into the butter/egg mixture, stir very little to combine. Add the 2 tablespoons of yogurt to a measuring cup and top off with milk until it measures ¾ of a cup; stir to combined the milk and yogurt. Add the yogurt milk to the batter along with the apple pieces and stir very little to combine.

Spoon the batter into the muffin cups. Sprinkle streusel topping over batter.

Bake for 15 minutes or until golden brown on top and a knife comes out relatively clean. Cool for about 5 minutes and then remove from muffin tin and cool on a rack.

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Streusel Topping: In small bowl, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly.


Bake muffins at 350 degrees for 35 or 40 minutes until done. For 6 giant muffins, increase baking time to 40 or 45 minutes.

Courtesy of Kim Wilson