Pumpkin Apple Muffins

Pumpkin Apple Muffins (With Pecan Sugar Topping)

In a large bowl, mix together:
2 c. all-purpose flour
1/2 cup granulated sugar
1 t. baking soda
1 t. baking powder
2.5 t. pumpkin pie spice
1/4 t. salt
In a smaller mixing bowl, whisk together:
1-1/4 c. pure canned pumpkin
2 eggs, lightly whisked
1/2 c. vegetable oil

To this add 1 large, chopped baking apple. Fold it gently into the mix and then add the pumpkin mix to the dry mix, just until moistened:
Line or spray 12 muffin cups. Fill each cup to the brim with the batter.

In a small bowl, make the muffin topping by combining:
1/3 c. sugar
2 T. flour
1/2 t. ground cinnamon
handful of finely chopped pecans

Cut in 1 T. of cold butter (real) with a fork until the mixture is coarse and crumby:
Cover the tops of the muffins with the topping:
Bake in a 350 preheated oven for 30 minutes or until slightly golden and set. Remove and cool in pan for 15 minutes, and then move to a wire rack to cool completely.

If you want to serve these as a dessert, mix together:
6 oz. cream cheese, softened
1/4 c. honey

This makes a great spread that's not too sweet!