These are a such hit on a chilly autumn morning for any pumpkin fan. The streussel topping and tender apple pieces throughout make this moist muffin a perfect accompaniment to a warm cup of tea or coffee. I made a few changes to the original recipe and substituted spelt flour for white flour and raw turbinado sugar for white sugar. I also used coconut oil since it’s the healthiest oil for baking. I never use pumpkin from the can but rather bake a big one, run it through a food processor and freeze cups of it for future recipes.
Apple Pumpkin Crumble
2 1/2 cups spelt flour
2 cups raw turbinado sugar
1 tablespoon pumpkin pie spice mix (you can also make your own blend of nutmeg, cinnamon and cloves)
1/2 teaspoon salt
1 cup cooked pumpkin
1/2 cup coconut oil
2 cups finely chopped peeled apples
1. In a bowl, combine the first five ingredients.
2.In another bowl, combine the eggs, pumpkin and oil and then stir into dry ingredients until moistened.
3. Fold in apples.
4. Filled paper-lined muffin cups two-thirds full.
5. In small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
6. Bake at 350 degrees for 35-40 minutes or until golden brown.