Pumpkin Apple Strussel Muffins

2 ½ cups whole wheat flour**
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups canned (pure) pumpkin
2 eggs
¼ cup veg oil
2 cups apples finely chopped**

¼ c sugar
2 T flour
½ t cinnamon
2 T butter

For muffins:
Oven at 350. Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. In a separate bowl combine pumpkin, eggs, and oil. Stir into dry ingredients, stirring until just moistened. Stir in apples. Spoon batter into muffin cups (sprayed or lined w/ paper). Makes 24 muffins.

For streussel topping:
Combine sugar, flour and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over muffin batter. (About one teaspoon over sprinkled over each muffin)

Bake muffins w/ topping for 30-35 minutes. Cool for 5 minutes in pan then transfer to a wire rack to finish cooling.

**Note-These muffins are quite nutty/chewy with all whole wheat flour. If you are more sensitive to that you may want to use half whole wheat flour and half regular flour.
**Note-I recommend shredding your apples, that way the peel is small enough that you can leave it on and not notice it in the muffins.