Hooray for fall! It’s my favorite time of year. Today we’re making pumpkin apple muffins and with homemade cinnamon cream butter on top. So good! These are Jared’s favorite muffins. You can keep the batter in the fridge and make fresh muffins all week. And then of course you have to make them with the cinnamon cream butter (it’s so easy!).

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Pumpkin Apple Muffins

Whisk together:
2 1/2 C. flour
2 C. sugar
1 t. soda
1/2 t. salt
1 T. pumpkin pie spice
Combine and then add to above:
2 eggs, beaten
1 C. pumpkin
1/2 c. oil (or melted butter)
2 C. finely chopped apples

Streusal Topping:
2 T. flour
1/4 c. sugar
1/2 t. cinnamon
whisk together then cut in:
2.5 T butter

Fill muffin cups. Top with streusal topping. Bake at 350 for 35-40 minutes.

To make the cream butter, you can see my instructions from years ago here (Henry’s such a baby in those photos!). At the point of adding vanilla, also add a pinch of cinnamon.

Enjoy! Happy fall!

Photography by Liz Stanley. Assisted by Sarah Iveson