| Pumpkin-Apple Strudel Muffins | | | | | | |
| | | | | | | | | | |
| 1 (16-oz) can pumpkin | | 1 cup sugar | | | | | |
| 1 cup honey | | | 2 cups peeled, diced cooking apples | | | |
| 1/2 cup vegetable oil | | 1/4 cup sugar | | | | | |
| 1 tbsp pumpkin pie spice | | 2 tbsp all-purpose flour | | | | |
| 2 large eggs, beaten | | 1/2 tsp ground cinnamon | | | | |
| 2 1/2 cups all-purpose flour | | 1 tbsp plus 1 tsp butter or margarine | | | |
| 1 tsp baking soda | | | 1/4 tsp salt | | | | | |
| | | | | | | | | | |
| Combine first 4 ingredients. Add eggs; stir until blended. Combine 2 1/2 cups flour, baking soda, salt, and 1 |
| cup sugar in a bowl; make a well in center of mixture. Add pumpkin mixture to dry ingredients, stirring just |
| until moistened. Stir in apple. Spoon batter into greased muffin pans, filling two-thirds full. Combine 1/4 |
| cup sugar, 2 tablespoons flour, and cinnamon in a bowl; cut in butter with pastry blender until mixture is |
| crumbly. Sprinkle evenly over batter. Bake at 375' for 20 minutes. Remove from pans immediately. Yield: |
| 21/2 dozen. |
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