Combine flour, sugar, cinnamon, ginger, nutmeg, baking soda and salt together in a bowl.
2 ½ cups flour, 1 ½ cups sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ½ teaspoon salt
In a separate bowl, combine eggs, pumpkin and vegetable oil.
2 eggs, 1 cup pumpkin puree, ½ cup vegetable oil
Combine pumpkin mixture with flour mixture.
Fold in grated apples.
1 cup grated apple
Scoop mixture into muffin tins lined with paper liners or sprayed with a non-stick spray.
Combine brown sugar, flour, cinnamon and melted butter together. Mixture will be lumpy, but all flour should be incorporated into mixture.
½ cup brown sugar, ¼ cup flour, ½ teaspoon ground cinnamon, 2 Tablespoons butter
Sprinkle topping on top of muffin batter.
Bake in a preheated 350 degree oven for 20 - 25 minutes.
Allow muffins to cool slightly before removing from pan. Continue cooling muffins on a baking rack.
Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
Do not overmix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
Use an ice cream scoop for even sized muffins. Plus it makes putting the batter in the tins easy peasy!
The topping is optional and can be left off, if desired