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
