2 1/2 cups all-purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice (we substited a shake of clove, nutmeg and cinnamon)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned or cooked pumpkin
1/2 vegetable oil
2 cups finely chopped apples
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil, stir into dry ingredients until just moistened. Fold in apples. Fill paper-lined muffin cups 2/3 full.
For a crumbly topping, combine 2 tbsp of sugar, 2 tbsp flour, a shake of cinnamon and 4 tsp of cold butter or margarine. Use a fork to combine and sprinkle over the tops of muffins. This recipe made 12 muffins, plus had enough batter left over to make a little cake.
Bake at 350 degrees for 35-40 minutes.