Fall is the perfect time to enjoy comforting, spiced treats, and these Apple Pumpkin Streusel Muffins are an ideal way to embrace the season. With the warm flavors of pumpkin and cinnamon paired with fresh apple chunks and topped with a buttery, cinnamon-sugar streusel, these muffins are a delicious and satisfying way to enjoy autumn’s best flavors. This small batch recipe yields just four muffins, making it perfect for a cozy treat without the leftovers.
Why You’ll Love These Muffins
These Apple Pumpkin Streusel Muffins are a perfect balance of flavors and textures. The soft, moist muffin has the richness of pumpkin and a slight tang from sour cream, while the fresh apple adds a delightful crunch. The streusel topping, made from butter, brown sugar, and cinnamon, brings a sweet and crispy contrast that makes each muffin irresistible. Whether you enjoy them for breakfast, as a snack, or with a cup of tea, they’re a simple yet indulgent treat that will become your new fall favorite.
Ingredients
For the Streusel Topping:
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3 tablespoons all-purpose flour
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1 ½ tablespoons unsalted butter, cold and cut into cubes
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1 ½ tablespoons light brown sugar
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2 teaspoons granulated sugar
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Pinch of salt
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¼ teaspoon ground cinnamon (or pumpkin pie spice)
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1 ½ tablespoons diced apples (reserved from the muffin ingredients)
For the Apple Pumpkin Muffins:
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1 ½ tablespoons full-fat sour cream, room temperature
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5 tablespoons pure canned pumpkin
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1 tablespoon apple juice (or orange juice or water)
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3 tablespoons granulated sugar
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2 tablespoons light brown sugar
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1 large egg yolk, room temperature
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½ teaspoon vanilla extract
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½ cup fresh apple, cut into small cubes (I use Honeycrisp; dice about 1 ½ tablespoons smaller for the streusel)
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½ cup + 1 tablespoon all-purpose flour
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¼ teaspoon baking soda
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⅛ teaspoon salt
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¾ teaspoon pumpkin pie spice
Instructions
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Make the Streusel Topping:
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In a small mixing bowl, add the flour, butter, both sugars, salt, and cinnamon. Use a fork or your fingers to cut the butter into the flour until the mixture forms small pea-sized crumbs.
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Stir in the diced apples, then refrigerate the streusel topping until you’re ready to use it.
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Make the Apple Pumpkin Muffins:
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Preheat your oven to 425°F (220°C) and adjust the oven rack to the middle position. Line a muffin pan with 4 muffin liners.
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In a medium mixing bowl, combine the sour cream, pumpkin, apple juice, both sugars, egg yolk, and vanilla extract. Stir with a fork until smooth and well combined. Gently fold in the fresh apple cubes.
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In a separate small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle the dry ingredients over the wet ingredients and fold them together with a spatula. Be careful not to overmix, as this can make the muffins dense.
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Assemble the Muffins:
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Evenly divide the batter among the four muffin liners. Top each muffin with an equal portion of the streusel topping.
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Bake the Muffins:
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Bake the muffins at 425°F (220°C) for 5 minutes. This high heat will help the tops of the muffins puff up. Then, reduce the heat to 350°F (175°C) and bake for an additional 11 to 13 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.
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Cool and Store:
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Let the muffins cool in the pan on a wire cooling rack for 10 minutes, then transfer them to the wire rack to cool completely.
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The muffins can be stored at room temperature in an airtight container for 3 to 5 days.
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Conclusion
These Apple Pumpkin Streusel Muffins are a delightful combination of spiced pumpkin, fresh apples, and a crispy, buttery streusel topping. Perfect for a fall morning or an afternoon snack, they’re sure to become a go-to treat when you want something sweet and seasonal. Whether you make them for yourself or share them with friends, these muffins are a cozy and satisfying bite of fall!
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Apple Pumpkin Streusel Muffins
- Total Time: 31-33 minutes
- Yield: 4 muffins
- Diet: Vegetarian
Description
These Apple Pumpkin Streusel Muffins are the perfect cozy treat for the fall season. With the rich flavors of pumpkin, cinnamon, and fresh apple chunks, and a sweet, buttery streusel topping, these small-batch muffins are both satisfying and indulgent. They are a quick, easy-to-make recipe that yields just four muffins, perfect for a weekend treat or a snack with your favorite fall beverage. The crispy streusel and soft, moist muffin texture make these a must-try for autumn lovers!
Ingredients
For the Streusel Topping:
3 tbsp all-purpose flour
1 ½ tbsp unsalted butter, cold and cubed
1 ½ tbsp light brown sugar
2 tsp granulated sugar
Pinch of salt
¼ tsp ground cinnamon (or pumpkin pie spice)
1 ½ tbsp diced apples (reserved from muffin ingredients)
For the Apple Pumpkin Muffins:
1 ½ tbsp full-fat sour cream, room temperature
5 tbsp pure canned pumpkin
1 tbsp apple juice (or orange juice or water)
3 tbsp granulated sugar
2 tbsp light brown sugar
1 large egg yolk, room temperature
½ tsp vanilla extract
½ cup fresh apple, cut into small cubes (use Honeycrisp or your favorite apple)
½ cup + 1 tbsp all-purpose flour
¼ tsp baking soda
⅛ tsp salt
¾ tsp pumpkin pie spice
Instructions
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Make the Streusel Topping:
In a small bowl, combine flour, butter, both sugars, salt, and cinnamon. Use a fork or your fingers to cut the butter into the dry ingredients until the mixture forms small pea-sized crumbs. Stir in the diced apples and refrigerate until ready to use. -
Make the Apple Pumpkin Muffins:
Preheat the oven to 425°F (220°C) and line a muffin pan with 4 muffin liners.
In a medium bowl, combine sour cream, pumpkin, apple juice, both sugars, egg yolk, and vanilla extract. Stir until smooth. Gently fold in the fresh apple cubes.
In a separate small bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. -
Assemble the Muffins:
Divide the muffin batter evenly between the 4 muffin liners. Top each muffin with an equal portion of the streusel topping. -
Bake the Muffins:
Bake at 425°F (220°C) for 5 minutes to puff up the tops. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 11-13 minutes, or until a toothpick inserted into the center comes out mostly clean. -
Cool and Store:
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store muffins in an airtight container at room temperature for up to 3–5 days.
Notes
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Fresh Apple Choice: Use Honeycrisp or Granny Smith apples for the best texture and flavor. Avoid overly soft apples.
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Spice Variations: Use pumpkin pie spice or ground cinnamon for the streusel and muffin batter. You can even add a pinch of nutmeg for extra fall flavor.
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Small Batch: This recipe yields just 4 muffins, perfect for a small treat. Double the ingredients for a larger batch.
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Storage: Muffins stay fresh for 3-5 days at room temperature in an airtight container. You can also freeze them for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Category: dessert
- Method: baking
- Cuisine: American
