Apple Pumpkin Muffins
Makes 12 muffins using tall tulip-style paper liners. If you use regular liners the recipe will make approximately 18.
  • ⅓ cup white sugar
  • ½ cup brown sugar
  • ¾ cup cake flour
  • 1 teaspoon cinnamon
  • 6 tablespoons melted butter
  • 2 cups cake flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 2 eggs
  • ⅔ cup buttermilk
  • ½ cup solid pack pumpkin
  • 1 teaspoon vanilla
  • 6 tablespoons melted butter
  • 1 cup chopped apple (about 1 medium) tossed in 2 tablespoons flour
  1. Heat oven to 375 F. Place 12 tall tulip style paper liners in muffin tin.
  2. In a small bowl, combine all of the streusel ingredients, breaking large lumps apart with a fork. Set aside.
  3. In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until thoroughly combined.
  4. In a small bowl, whisk together the eggs, buttermilk, pumpkin, and vanilla.
  5. Add egg mixture and melted butter to the dry ingredients, stirring just until combined.
  6. Divide mixture evenly between the 12 paper liners – approximately ⅓ cup in each.
  7. Divide chopped apples between each muffin, without pressing into the batter.
  8. Divide streusel between each muffin.
  9. Bake for approximately 25 minutes, or until a toothpick comes out clean when inserted in the middle of a muffin.
  10. Cool in pan on a rack for 5 minutes, then remove the muffins from the pan and cool completely.
Recipe by The Rowdy Baker at