2-1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 large eggs or 4 egg whites
1-1/4 cups canned pumpkin
1/2 cup vegetable or canola oil
1 teaspoon pure vanilla extract
3 cups granny smith apples, peeled and diced

Topping (optional):

1/4 cup light brown sugar, packed
2-1/2 tablespoons all purpose flour
1 teaspoon cinnamon
1 tablespoon unsalted butter, cold and diced

Preheat the oven to 350 F and spray muffin pan with nonstick cooking spray.
In a medium bowl, combine all the dry ingredients including sugars.

In a larger bowl, whisk eggs, pumpkin, oil and vanilla extract. Slowly blend the dry ingredients into the wet, mixing until incorporated. Fold in apples.

Fill greased muffin tins about 7/8 full--almost to the top, and sprinkle with the topping if desired. Bake for about 20-24 minutes or until a toothpick inserted into the muffins comes out clean. Let cool for a few minutes, remove muffins from pan, and enjoy warm or cold! These muffins keep well and taste even better the second day.