Pumpkin-Apple Muffins with Streusel Topping

Ingredients:
2 1/2 cups plain flour (sifted)
1 3/4 cups caster sugar
1 tsp. baking soda (sifted)
1 tsp. ground cinnamon (sifted)
1/2 tsp. salt (sifted)
2 large eggs (lightly beaten)
1 cup mashed pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

Topping:
1/4 cup brown sugar
2 tbsp. plain flour (sifted)
1/2 tsp. ground cinnamon (sifted)
1 tbsp. cold unsalted butter (cubed)

Methods:

1. In a large bowl, combine flour, sugar, ground cinnamon, baking soda and salt.
2. In another bowl, combine eggs, pumpkin and oil.
3. Stir the wet ingredients into the dry ingredients just until moistened.  Fold in apples and mix until combined.
4. Line 16 muffin pan with liners and fill them with muffin batter 3/4 full.
5. For topping, combine brown sugar, flour and cinnamon.  Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
6. Bake in a preheated oven of 170 degree Celsius for about 30 minutes or until a wooden skewer inserted in the center comes out clean.
7. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Notes:  The best time to enjoy this crunchy top muffins is on the day when it's baked.  The Streusel Topping tends to soften the next day, but it still taste yummy.

I adapted this recipe from "Taste of Home" by Carolyn Riley, Carlisle, Pennsylvania with slight amendment to meet our family's taste buds.