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

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Instructions

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

Fresh Apple Choice: Use Honeycrisp or Granny Smith apples for the best texture and flavor. Avoid overly soft apples.
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.
Small Batch: This recipe yields just 4 muffins, perfect for a small treat. Double the ingredients for a larger batch.
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