Pumpkin Apple Muffins for 12 Servings

Instructions:

1. In a medium bowl, whisk together the flour, brown sugar, and cinnamon for the streusel.
2. Add the cold, cubed butter to the streusel mix. Use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. Set aside in the fridge.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
4. In a separate bowl, beat the pumpkin purée, oil, and sugar until smooth. Whisk in the eggs and vanilla extract until the mixture is velvety.
5. Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just moistened; stop immediately when no streaks of flour remain.
6. Toss the diced apples in a tiny bit of flour to prevent them from sinking in the batter.
7. Gently fold the floured apples into the batter, ensuring they are evenly distributed.
8. Preheat your oven to 425°F (218°C).
9. Divide the batter evenly among 12 lined muffin cups, filling them about 3/4 full.
10. Generously heap the chilled streusel topping over each muffin and bake for 25 minutes.