Pumpkin Apple Streusel Muffins

2 1/2 cups all-purpose flour
1 1/4 cups brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and finely chopped apple

Topping:
2 tablespoons all-purpose flour
1/4 cup raw sugar (granulated)
1/2 teaspoon ground cinnamon
4 teaspoons butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 1/4 cups sugar, spices, 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.

My notes: I was looking for a pumpkin muffin recipe on Allrecipes and found this one. I looked at the reviewers comments and made some of the changes that they suggested. Next time I'll chop the apples more finely and probably add some more pumpkin to make them a little bit more moist. I'm not sure if they came out dry because they needed more wet stuff or if it's because I just overbaked them! They're a tasty fall treat :-)