pumpkin apple muffins + crumb topping

It all started as a problem.  What to do with the leftover pumpkin after I made a batch of pumpkin spice lattes?  I of course thought of the usual pumpkin spice muffins that are so super easy to make by adding a can of pumpkin to a box of spice cake mix.  That's it, so easy!  But I didn't have a whole can.  What I did have was 2/3 a can, and in the fridge just a bit of my mom's really really delicious homemade applesauce.  So I figured that will make up the difference for moisture.  And then.  I am preeetty obsessed over crumb topping.  So I decided to add that right on top for extra deliciousness.  And they were extra delicious, trust me.  So what are you waiting for?  Go make these.

1 box spice cake mix
2/3 can pumpkin
1/2 cup apple sauce (or omit and use the whole can of pumpkin)
2/3 cup packed brown sugar
4 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

2 tablespoon butter
makes 24 muffins

 

Combine the cake mix, pumpkin, and apple sauce.  Mix well (mixer or by hand).

Pour into muffin cups, filling half way.

Combine the brown sugar, flour, cinnamon and butter.  Cut the butter into the mixture until it resembles coarse meal.

Sprinkle topping over the muffins, and bake for about 25 minutes at 350, until toothpick comes out clean. 

Yum!  They were eaten up by Brian's soldiers, so I wasn't tempted to eat. them. all.

 

*Last year I made pumpkin spice nutella muffins, if you are interested. 

*And another pumpkin recipe from last year: toasted pumpkin ravioli + goat cheese sauce.