Pumpkin-Apple Muffins II

[mos]

This is a wee bit different from my other recipe. When making pumpkin pies, try to reserve a cup of pumpkin puree to make these muffins.
Pumpkin-Apple Muffins II
2 1/2 cup flour
2 cups sugar
1 tbs pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup oil
2 cups apple, peeled, cored and chopped
2 tbs flour
1/4 cup sugar
1/2 tsp ground cinnamon
4 tsp butter
Heat the oven to 350 degrees and lightly grease 18 muffin cups.
In a large bowl, combine 2 1/2 cup flour, 2 cups sugar, pumpkin pie spice, baking soda, and salt. In another bowl, mix the eggs, pumpkin and oil. Add the pumpkin mixture to the flour mixture and stir to combine. Spoon the batter into the cups.
In a small bowl, mix the 2 tbs flour, 1/4 cup sugar, and 1/2 tsp cinnamon. Cut in the butter until coarse crumbles form. Sprinkle the topping over the batter.
Bake for 35 to 40 minutes.

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