Cooking with Kelly: Pumpkin Apple Streusel Muffins

Another perfect day today. I woke up and my husband made my pumpkin spice pancakes. Not only does he understand my obsession, but he encourages it. I've got a keeper.

I pigged out and decided to call this fueling since I had a nine-mile run to knock out this morning. It was a long and wet hour-and-a-half run that I followed up with more pumpkin: Pumpkin Apple Streusel Muffins. These things rock. A muffin made of pumpkin, stuffed with chopped apple and topped with a sugary, crunchy topping? Yes, please. These are seriously amazing, which is why I froze half so I wouldn't devour a Duggar-sized family serving in a day. I could totally do it, too.
Pumpkin Apple Streusel Muffins
Topping
6 Tablespoons sugar
4 Tablespoons Splenda
2 Tablespoons all-purpose flour
2 Tablespoons butter
Muffins
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1 1/4 cups canned pumpkin (not pumpkin pie filling)
3 ounces vegetable oil
1 cup sugar
1/8 cup Splenda
2 eggs
2 small gala apples, peeled, cored and chopped


Combine the ingredients for the topping and mix using your hands until all the ingredients are fully incorporated and it resembles wet sand. Set aside.
In a large bowl, mix flours, salt and spices, then set aside. Beat together the pumpkin, sugars and eggs until smooth, then add to the dry ingredients along with the apples. Gently fold until just combined.

Spoon the batter into a greased muffin tin and finish off with the prepared topping. Bake at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean. Don't overcook.

Now, on to find something to eat that isn't pumpkin flavored. This could be difficult.