A few years ago I brought this in to work with some homemade vanilla ice cream. One of the guys I worked with stood in the doorway of my office and awkwardly said that “if uh…. you know….things were, ah, different and I was single….and you were, ah, single….I’d marry you based on this alone….that is…uh…if you’d have me….um…of course there would be other reasons….you know….uh…” and walked out. Baked-good induced proposals don’t count.
1 1/4cupsLibby's 100% Pure Pumpkinor something similar
1/4cupoilvegetable, canola, almond, coconut
2cupsapplespeeled, cored and finely chopped
Servings: 9x13 pan
Preheat oven to 350F. Spray 9x13 pan with non-stick spray or coat with butter.
In a large bowl combine flour, sugar, pumpkin pie spice, baking soda and salt.
In a medium bowl combine pumpkin, eggs and oil. Stir this mixture into the flour mixture until just moistened. Stir in the apples and then spoon the batter into the prepared pan.
In a medium bowl combine sugar, flour, and cinnamon. Cut in butter with a pastry blender or two knives until mixture is crumbly. Wanna do this the easy way? Throw it all into a blender, I use my Ninja but any blender should do. Pulse until mixture is crumbly and you're good to go.
Spread streusel mix over muffin batter.
Put the 9x13 in the oven and bake for 30-35 miutes or until wooden pick inserted in the center comes out clean. Cool in the pan until ready to serve.