Fall Harvest Muffins

Makes 12- 18 muffins Topping: 4 TB butter, softened 1/4 cup all-purpose flour 1/4 cup brown sugar 1/4 cup granulated sugar 1/2 tsp cinnamon 1/2 cup rolled oats pinch of salt Muffins: 1 cup all-purpose flour 1 cup white whole-wheat flour 1-1/2 tsp baking powder 1/4 tsp baking soda 1 tsp cinnamon 1 tsp ground ginger 1/2 tsp ground allspice 1/4 tsp cardamom 1/4 tsp ground cloves 1/2 tsp salt 3/4 cup butter, melted and cooled 1 cup brown sugar 2 eggs 1 tsp vanilla extract 1 cup canned pumpkin 1 apple, peeled, cored  grated (about 3/4 cup) 1/2 cup chopped, toasted pecans 1/2 cup dried cranberries

Heat the oven to 375 degrees.  Coat muffin tin(s) with cooking spray or line with muffin papers. To make the topping, in a medium bowl, rub together the butter, flour brown sugar, granulated sugar, cinnamon, oats and salt until crumbly and well combined.  Set aside. To make the muffins, in a large bowl, whisk together both flours, the baking powder, baking soda, spices and salt. In another bowl, whisk together the melted butter and brown sugar.  Whisk in the eggs and vanilla, then stir in the pumpkin.  Gently but thoroughly mix in the dry ingredients, mixing until just incorporated.  Stir in the apples, pecans and cranberries.  Divide the batter between the prepared muffin cups. Sprinkle, the topping over the top of each muffin.  Bake, for 20-25 minutes or until a wooden pick inserted in the center comes out clean.  Allow to cool in the pan for 5 minutes, then finish cooling on a rack. When cool,  make drizzle by mixing 1 tsp lemon juice with 1/4 cup powdered sugar.  Use spoon to drizzle over muffins.

Notes: I used regular whole-wheat flour (not white) and it worked well.  I also did not have cardamom, so I substituted nutmeg.  I left out the pecans.  My batch made 18 muffins.  There is a lot of topping, so just pile it on, it makes the end muffins have a nice crunchy, sweet top.