2 1/2 c. flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. peeled, finely chopped apples

TOPPING:

2 tbsp. flour
1/4 c. sugar
1/2 tsp. cinnamon
4 tsp. butter

In large mixing bowl combine dry ingredients. In another bowl combine eggs, pumpkin and oil. Add wet ingredients to dry ingredients. Stir just until moistened. Stir in apples. Spoon batter into paper lined muffin cups, 3/4 full.

To prepare topping, mix dry ingredients and cut butter into the dry mix until mixture is crumbly. Sprinkle topping on batter.

Bake at 350°F for 35-40 minutes. Makes 12 regular size or 24 mini. For giant muffins increase bake time to 40-45 minutes.