Apple Pumpkin Streusel Muffins (Printer-Friendly)

Moist muffins blend pumpkin, apple chunks, and warm spices topped with a crisp buttery streusel.

# List of Ingredients:

→ Apple Streusel Topping

01 - 3 tablespoons all-purpose flour
02 - 1 ½ tablespoons unsalted butter, cold and cubed
03 - 1 ½ tablespoons light brown sugar
04 - 2 teaspoons granulated sugar
05 - Pinch of salt
06 - ¼ teaspoon ground cinnamon or pumpkin pie spice
07 - 1 ½ tablespoons diced fresh apple

→ Apple Pumpkin Muffins

08 - 1 ½ tablespoons full-fat sour cream, room temperature
09 - 5 tablespoons pure canned pumpkin
10 - 1 tablespoon apple juice (or orange juice or water)
11 - 3 tablespoons granulated sugar
12 - 2 tablespoons light brown sugar
13 - 1 large egg yolk, room temperature
14 - ½ teaspoon vanilla extract
15 - ½ cup fresh apple, diced small
16 - ½ cup plus 1 tablespoon all-purpose flour
17 - ¼ teaspoon baking soda
18 - ⅛ teaspoon salt
19 - ¾ teaspoon pumpkin pie spice

# Preparation Steps:

01 - Combine flour, cold butter, light brown sugar, granulated sugar, salt, and cinnamon in a small bowl. Cut the butter into the mixture using a fork or fingers until pea-sized streusel forms. Stir in the reserved diced apples and refrigerate until needed.
02 - Preheat oven to 425°F (218°C) and position the rack in the middle. Line a muffin pan with 4 muffin liners.
03 - In a medium bowl, whisk together sour cream, pumpkin, juice, both sugars, egg yolk, and vanilla until smooth. Fold in the fresh diced apples.
04 - In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice together. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, avoiding overmixing to prevent chewiness.
05 - Scoop batter evenly into the lined muffin tins. Sprinkle equal portions of streusel topping over each muffin.
06 - Bake at 425°F (218°C) for 5 minutes to help muffins rise. Reduce heat to 350°F (177°C) and bake for an additional 11 to 13 minutes, or until a toothpick inserted in the center comes out mostly clean.
07 - Cool muffins in the pan on a wire rack for 10 minutes, then transfer to the rack to cool completely. Store covered at room temperature for 3 to 5 days or freeze for up to 3 months.

# Additional Suggestions:

01 - Begin baking at high heat to encourage muffin rise; reduce temperature after 5 minutes to finish baking evenly.
02 - Use Honeycrisp apples for best flavor, but any variety can be substituted.
03 - Ensure pumpkin is pure canned pumpkin, not pumpkin pie filling, to avoid excess moisture.
04 - To make mini muffins, skip the initial high heat bake and decrease baking time, checking doneness around 12 minutes.
05 - Muffins can be stored at room temperature or frozen wrapped individually for extended freshness.

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