These were developed when Rachel was in first grade. They are moist, healthy and yummy. They make 36 regular size muffins. - Kay Hillje
2 cups all-purpose flour
1/2 cup oats
1 cup brown sugar
1 cup white sugar
2 Tablespoons wheat germ
2 t. cinnamon
2t. nutmeg
1 ½ t. cloves
1 t. allspice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 can pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple (I use Granny Smith)
Streusel (optional)
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, stir together 2 1/2 cups all-purpose flour, 2 cups sugar, spices, wheat germ, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean. (makes a lot of mini muffins)