Apple Pumpkin Streusel Muffins

This small batch of apple pumpkin streusel muffins captures the cozy tastes of fall with tender pumpkin muffins dotted with fresh apple chunks, crowned by a buttery apple streusel topping. Perfect for when you want just a few treats without a large batch, these muffins bring a balance of sweet and spice in every bite.

I first baked these muffins on a chilly autumn morning and was instantly hooked. They quickly became a weekend favorite for my small family and always fill the kitchen with that warm pumpkin scent.

Ingredients

• All-purpose flour: the base of the batter and streusel choose unbleached for better texture
• Unsalted butter: cold and cubed for the streusel quality butter makes topping rich and flaky
• Light brown sugar: adds moisture and a caramelized depth look for fresh sugar for best flavor
• Granulated sugar: balances sweetness without overpowering
• Ground cinnamon or pumpkin pie spice: brings seasonal warmth to the streusel and muffins
• Fresh apples: diced Honeycrisp is my go to for its crisp texture and sweet tart flavor
• Full fat sour cream: keeps muffins moist and tender
• Pure canned pumpkin: be sure it’s pure pumpkin not pumpkin pie filling to avoid added sugar and spices
• Apple juice (or substitute with orange juice or water): adds a subtle fruity note and keeps batter smooth
• Large egg yolk: binds ingredients and adds richness
• Vanilla extract: enhances overall flavor
• Baking soda: gives lift for light muffins
• Salt: balances sweetness and enhances flavors
• Pumpkin pie spice: brings depth and seasonal scent to the muffins

Instructions

Sauté the Aromatics:

There is no sautéing in this recipe but gently mixing wet ingredients builds flavor and smooth texture.

Prepare the Streusel:

In a small mixing bowl, add the flour, cold cubed butter, light brown sugar, granulated sugar, salt, and cinnamon or pumpkin pie spice. Using your fingers or a fork, work the butter into the dry ingredients until pea sized clumps form. Stir in 1 ½ tablespoons of reserved diced apples. Chill the streusel in the refrigerator until ready to use. This chilling step helps maintain the streusel’s crumbly texture during baking.

Mix the Wet Ingredients:

Preheat your oven to 425 degrees Fahrenheit and position the oven rack in the middle. Line a muffin pan with four liners. In a medium bowl, combine room temperature sour cream, canned pumpkin, apple juice, granulated sugar, light brown sugar, egg yolk, and vanilla extract. Whisk with a fork until the mixture is smooth and well combined. Fold in the remaining diced apples so they’re evenly distributed but not crushed.

Combine Dry Ingredients:

In a small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle this mixture over the wet ingredients. Use a spatula to gently fold the dry ingredients into the wet until no dry streaks remain. Avoid overmixing, as this can cause the muffins to turn out dense or chewy.

Fill the Muffin Liners:

Scoop the batter evenly into the four muffin liners. Then generously top each muffin with the chilled apple streusel, making sure to cover the tops fully for a crunchy, flavorful crust.

Bake the Muffins:

Bake at 425 degrees Fahrenheit for 5 minutes. This initial high heat makes the muffin tops puff up nicely. After 5 minutes, reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 11 to 13 minutes. Test for doneness by inserting a toothpick in the center it should come out mostly clean.

Cool and Store:

Let the muffins cool in the pan on a wire rack for 10 minutes to firm up. Transfer the muffins to the rack to cool completely. Store them covered at room temperature for 3 to 5 days.

I adore the mix of textures with soft, moist pumpkin apple muffins and the crunchy, cinnamon kissed streusel topping. One autumn afternoon baking these brought the whole family into the kitchen, each grabbing a warm muffin fresh from the oven and sharing stories, which made the experience extra special.

Storage Tips

Leftover muffins keep well in an airtight container at room temperature for up to five days. For longer storage, wrap each muffin tightly in plastic wrap and place them in a freezer bag. Freeze for up to three months. To enjoy later, thaw at room temperature or warm gently in the oven.

Ingredient Substitutions

If you do not have sour cream, plain Greek yogurt makes an excellent substitute and will keep the muffins moist. Apple juice can be replaced with orange juice or even water if you prefer less sweetness. Light brown sugar may be swapped for dark brown sugar for a richer molasses flavor or coconut sugar for a natural alternative. Pumpkin pie spice can be made using a mix of cinnamon, nutmeg, cloves, and ginger if you do not have it on hand.

Serving Suggestions

These muffins are delightful on their own or served warm with a pat of butter or a drizzle of honey. Pair them with a hot cup of coffee, chai tea, or warm apple cider for the perfect fall breakfast or snack. Add a smear of cream cheese for a tangy contrast that complements the pumpkin and apple flavors.

Enjoy these muffins warm or at room temperature for a cozy seasonal treat.

Common Questions About Recipes

→ What kind of apples work best?

Honeycrisp apples are recommended for their sweetness and firmness, but any crisp apple can be used.

→ Why is there a two-stage baking temperature?

The initial high heat helps the muffins rise quickly, then lowering the heat ensures even baking without burning.

→ Can I make mini muffins with this batter?

Yes, mini muffins may yield 10-12 pieces. Skip the 5-minute high heat bake and reduce baking time accordingly.

→ What is the purpose of the streusel topping?

The streusel adds a crisp, buttery texture with cinnamon and apple notes that complement the soft muffin base.

→ How should these muffins be stored?

Store covered at room temperature for 3 to 5 days or freeze individually wrapped for up to 3 months.

→ Can I substitute pumpkin pie filling?

Use pure pumpkin puree instead of pumpkin pie filling to avoid added sugars and moisture that affect texture.