These Apple Pumpkin Streusel Muffins are the perfect small-batch treat to celebrate the fall season! Packed with pumpkin, fresh apples, and warm spices, topped with a buttery apple streusel, they’re soft, flavorful, and absolutely delicious.
Why You’ll Love This Recipe
These muffins combine the best of fall’s flavors: pumpkin, apple, and cinnamon. The soft, moist pumpkin base is studded with fresh apple chunks, and the buttery streusel topping adds a satisfying crunch. With just the right amount of spice and sweetness, these muffins are perfect for a cozy fall breakfast or a snack. Plus, with a small batch of only 4 muffins, they’re great for a personal treat or a small group.
Ingredients
For the Apple Streusel Topping:
3 tablespoons all-purpose flour
1 ½ tablespoons unsalted butter, cold and cut into cubes
1 ½ tablespoons light brown sugar
2 teaspoons granulated sugar
Pinch of salt
¼ teaspoon ground cinnamon (or pumpkin pie spice)
1 ½ tablespoons diced apples (reserved from below)
For the Apple Pumpkin Muffins:
1 ½ tablespoons full-fat sour cream, room temperature
5 tablespoons pure canned pumpkin
1 tablespoon apple juice (or orange juice or water)
3 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg yolk, room temperature
½ teaspoon vanilla extract
½ cup fresh apple, cut into small cubes (Honeycrisp apples work well)
½ cup + 1 tablespoon all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
¾ teaspoon pumpkin pie spice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Streusel Topping:
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In a small mixing bowl, combine the flour, butter, brown sugar, granulated sugar, salt, and cinnamon. Use a fork or your fingers to work the butter into the flour until you have pea-sized crumbs.
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Stir in the diced apples, then refrigerate the streusel topping until ready to use.
For the Apple Pumpkin Muffins:
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Preheat the Oven: 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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Mix Wet Ingredients: In a medium mixing bowl, combine the sour cream, pumpkin, apple juice, granulated sugar, light brown sugar, egg yolk, and vanilla extract. Use a fork to mix until smooth and well combined. Stir in the diced apple cubes.
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Mix Dry Ingredients: In a separate small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Use a spatula to fold them together until just combined—be careful not to overmix the batter.
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Assemble the Muffins: Evenly scoop the muffin batter into the 4 prepared muffin liners. Top each muffin with an equal portion of the apple streusel topping.
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Bake the Muffins:
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Bake at 425°F (220°C) for 5 minutes to get the muffin tops to puff up.
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After 5 minutes, 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.
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Cool and Serve: Let the muffins cool in the pan on a wire cooling rack for 10 minutes. Then, transfer the muffins to the cooling rack to cool completely.
Servings and Timing
This recipe yields 4 muffins. Prep time is about 10 minutes, and baking time is 16-18 minutes. Total time is approximately 28 minutes.
Variations
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Nuts in the Streusel: Add finely chopped nuts like walnuts or pecans to the streusel topping for extra crunch.
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Add Chocolate Chips: Stir in 1/4 cup of chocolate chips into the muffin batter for a chocolatey twist.
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Vegan Version: Replace the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free sour cream alternative and non-dairy butter for a vegan version.
Storage/Reheating
Store leftover muffins at room temperature, covered, for up to 3-5 days. To keep the streusel topping from getting soggy, loosely cover the muffins so they can still get airflow. You can also refrigerate them for up to 1 week or freeze them for up to 2 months. To reheat, simply microwave for 10-15 seconds or warm them in the oven.
FAQs
Can I make these muffins ahead of time?
Yes, you can prepare the muffin batter and streusel topping a day ahead. Just refrigerate both, then assemble and bake when you’re ready to serve.
Can I use a different type of apple?
Yes, feel free to use any type of apple you prefer, but Honeycrisp apples are great for their sweetness and crisp texture. Granny Smith apples can add a nice tart contrast to the sweetness of the muffins.
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour in place of whole wheat flour. Whole wheat flour will give the muffins a slightly denser texture and a nuttier flavor.
Can I skip the streusel topping?
You can skip the streusel, but it adds a delightful buttery crunch to the muffins. If you prefer, you can drizzle the muffins with a simple glaze instead.
How do I store leftovers to keep the streusel from getting soggy?
To prevent the streusel from getting soggy, store the muffins loosely covered to allow some airflow. This will keep the topping crunchy for a longer period.
Can I double this recipe to make more muffins?
Yes, you can easily double or triple the recipe to make more muffins. Just adjust the quantities accordingly and bake in batches.
Conclusion
These Apple Pumpkin Streusel Muffins are a perfect fall treat that combines pumpkin’s warmth with the crisp sweetness of fresh apples and the delightful crunch of streusel topping. With a simple small-batch recipe, they’re great for a cozy breakfast or snack. Enjoy the flavors of the season with these irresistible muffins!
Print
Apple Pumpkin Streusel Muffins (Small Batch)
- Total Time: 28 minutes
- Yield: 4 muffins
- Diet: Vegetarian
Description
These Apple Pumpkin Streusel Muffins are the perfect fall treat, combining the warmth of pumpkin, fresh apple chunks, and cozy spices in a soft muffin base. Topped with a buttery apple streusel, they’re easy to make and ideal for a small batch. Enjoy the best flavors of autumn with these delightful muffins!
Ingredients
For the Apple Streusel Topping:
3 tablespoons all-purpose flour
1 1/2 tablespoons unsalted butter, cold and cut into cubes
1 1/2 tablespoons light brown sugar
2 teaspoons granulated sugar
Pinch of salt
1/4 teaspoon ground cinnamon (or pumpkin pie spice)
1 1/2 tablespoons diced apples (reserved from below)
For the Apple Pumpkin Muffins:
1 1/2 tablespoons full-fat sour cream, room temperature
5 tablespoons pure canned pumpkin
1 tablespoon apple juice (or orange juice or water)
3 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg yolk, room temperature
1/2 teaspoon vanilla extract
1/2 cup fresh apple, cut into small cubes (I use Honeycrisp; Dice about 1 1/2 tablespoons smaller for the streusel)
1/2 cup + 1 tablespoon all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice
Instructions
Make the Streusel Topping:
In a small mixing bowl, combine the flour, cold butter, light brown sugar, granulated sugar, salt, and cinnamon (or pumpkin pie spice).
Use your fingers or a fork to cut the butter into the flour until the mixture resembles small pea-sized pieces.
Stir in the reserved diced apples.
Refrigerate the streusel topping until ready to use.
Prepare the Muffin Batter:
Preheat the oven to 425°F (220°C) and adjust the oven rack to the middle position. Line a 4-cup muffin pan with muffin liners.
In a medium mixing bowl, combine the sour cream, pumpkin, apple juice, both sugars, egg yolk, and vanilla extract. Use a fork to mix until smooth.
Gently fold in the remaining fresh apple cubes.
Combine Dry Ingredients:
In a small mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
Sprinkle the dry ingredients over the wet ingredients and use a spatula to fold the dry ingredients into the batter until just combined. Avoid overmixing to prevent dense muffins.
Assemble the Muffins:
Evenly divide the muffin batter into the prepared muffin liners.
Generously top each muffin with the streusel mixture.
Bake the Muffins:
Bake at 425°F (220°C) for 5 minutes to create a puffed top.
After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 11-13 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool the Muffins:
Allow the muffins to cool in the pan for 10 minutes.
Transfer them to a wire cooling rack to cool completely.
Storage:
Store the muffins covered at room temperature for 3-5 days. You can also freeze them for longer storage.
Notes
Apple Variety: Honeycrisp apples work great for this recipe, but feel free to use your favorite apple variety.
Texture: These muffins are soft and moist with a slight cakey texture, thanks to the combination of pumpkin and sour cream.
Storage: For optimal freshness, store the muffins in a loosely covered container to prevent the streusel topping from becoming too soggy.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
