Apple Pumpkin Muffins
Hola! I’m Emma, and if you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of Mexico, well… you’re about to find out. These Apple Pumpkin Streusel Muffins are my cozy love letter to autumn mornings. Imagine the aroma of cinnamon, sweet apples, and pumpkin filling your kitchen as buttery streusel crisps on top. That’s fall magic! Inspired by afternoons spent baking beside my mama, this small batch recipe combines nostalgia and warmth in every bite. It’s perfect for breakfast, snack time, or simply celebrating the season with a warm muffin and cup of cafecito.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 10 mins | 18 mins | 28 mins | 4 muffins | Easy | American | Fall |
Why You’ll Love This Recipe
- Perfect Small Batch: No need to make a dozen—just enough to satisfy your craving without leftovers.
- Layered Fall Flavors: Apple chunks and pumpkin puree bring depth and seasonal charm.
- Buttery Streusel Topping: That golden apple-studded crunch on top makes these muffins irresistible.
- Quick & Easy: From start to finish in under 30 minutes.
- Customizable: Easily switch up apples or spices to suit your taste.
Apple Pumpkin Streusel Muffins for Cozy Fall Mornings
- Total Time: 28 minutes
- Yield: 4 muffins 1x
Description
Enjoy fall’s favorite flavors with this small batch of apple pumpkin streusel muffins! This simple pumpkin muffin recipe blends pumpkin, fresh apple chunks, and cozy spices inside a soft muffin that is finished with a buttery apple streusel.
Ingredients
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons unsalted butter, cold and cubed
- 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 apple
- 1 1/2 tablespoons full-fat sour cream, room temperature
- 5 tablespoons pure canned pumpkin
- 1 tablespoon apple juice
- 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, small cubes
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
Instructions
1. In a small bowl, mix flour, butter, both sugars, salt, and cinnamon for the streusel.
2. Use your fingers to work in the butter until crumbly.
3. Stir in 1 1/2 tablespoons of diced apples and chill streusel in fridge.
4. Preheat oven to 425°F and line muffin pan with 4 liners.
5. In a medium bowl, stir together sour cream, pumpkin, juice, sugars, egg yolk, vanilla, and remaining apples.
6. In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
7. Sprinkle dry mix over wet ingredients and fold gently until just combined.
8. Evenly divide batter among muffin cups and top with streusel.
9. Bake 5 minutes at 425°F, then lower to 350°F and bake 11–13 minutes more.
10. Cool in pan for 10 minutes, then transfer to rack to cool completely.
Notes
This is a small batch recipe that can be doubled.
Use pure pumpkin, not pumpkin pie filling.
Honeycrisp apples are ideal, but other firm-sweet varieties work too.
Don’t overmix the batter or your muffins may turn out dense.
Store muffins covered at room temperature for 3–5 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 293
- Sugar: 25g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Ingredients List
Apple Streusel Topping
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons unsalted butter, cold and cubed
- 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 apple (reserved from muffin mix)
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, small cubes (Honeycrisp preferred)
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
Ingredient Tips Table
| Ingredient | Tip |
| Pumpkin Puree | Use pure pumpkin, not pie filling. Libby’s works best for low moisture. |
| Apple | Honeycrisp is ideal, but Fuji or Gala also work great. |
| Sour Cream | Full-fat provides richness. Plain Greek yogurt is a fine sub. |
| Egg Yolk | Use room temperature for even mixing. Save the white for another recipe! |
| Juice | Apple juice enhances the flavor but water or OJ works in a pinch. |
Step-by-Step Instructions
- Make the Streusel: In a small bowl, mix flour, butter, both sugars, salt, and cinnamon. Use your fingers to work in the butter until crumbly.
- Add Apples: Stir in 1 1/2 tablespoons of diced apples. Chill streusel in fridge while you make the muffins.
- Preheat Oven: Set to 425°F. Line muffin pan with 4 liners.
- Mix Wet Ingredients: In a medium bowl, stir together sour cream, pumpkin, juice, sugars, egg yolk, vanilla, and remaining apples.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- Combine: Sprinkle dry mix over wet ingredients. Fold gently with a spatula until just combined. Don’t overmix.
- Fill Liners: Evenly divide batter among muffin cups. Top with streusel.
- Bake: Bake 5 minutes at 425°F, then lower to 350°F and bake 11-13 minutes more. Toothpick should come out mostly clean.
- Cool: Let muffins cool in pan for 10 minutes, then transfer to rack.
Helpful Tips
- Use room temp dairy and egg for smooth batter.
- Don’t overmix—fold until just combined to avoid dense muffins.
- Dice apples small for even distribution and texture.
- Let muffins rest before serving so the crumb sets.
Expert Tips for the Best Results
- Chill Streusel: Cold butter holds its shape while baking and results in a crisper topping.
- High Heat Start: That first 5 minutes at 425°F makes the muffin tops rise beautifully.
- Dice Size Matters: Keep apple pieces small to avoid soggy pockets.
- Use Fresh Spices: Pumpkin pie spice loses potency over time—buy fresh for bold flavor.
Recipe Variations
- Maple Glaze: Drizzle with maple glaze for added sweetness.
- Nutty Topping: Add chopped pecans or walnuts to the streusel.
- Cranberry Kick: Mix in a tablespoon of dried cranberries for a tart contrast.
- Mini Muffins: Makes 10-12 minis; skip high heat and bake 12 mins at 350°F.
Make Ahead & Freezer Tips
You can prepare the streusel and batter separately and refrigerate overnight. Bake fresh in the morning. To freeze, wrap baked muffins individually in plastic, place in freezer bag, and freeze up to 3 months. Thaw overnight or at room temp.
Serving Suggestions
Serve warm with a pat of butter or drizzle of honey. They’re gorgeous on a rustic wooden board with apple slices and a cinnamon stick garnish. A dusting of powdered sugar makes them extra photogenic.
Pairing Ideas
Enjoy with hot apple cider, chai tea, or a pumpkin spice latte. For a savory touch, serve with bacon or a cheesy egg scramble on the side.
Storage and Reheating Tips
Store muffins covered at room temp for 3-5 days. Reheat in microwave for 10-15 seconds or warm in oven at 300°F for 5-7 minutes.
Frequently Asked Questions (FAQs)
Can I double the recipe? Yes! Just double all ingredients and bake in 8 muffin cups.
Can I use pumpkin pie filling instead of puree? No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture.
How do I keep muffins moist? Don’t overbake, and store covered once cooled completely.
Can I skip the streusel? Sure, but it adds great texture and flavor—highly recommended!
Can I use a different fruit? Pears or finely diced peaches would also work well.
Is the egg yolk necessary? Yes—it binds the batter. Don’t skip it unless you’re using an egg substitute.
Can I make these gluten-free? Try using a 1:1 gluten-free baking flour for best results.
Nutrition Info (Per Muffin)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 muffin | 293 | 5g | 54g | 7g | 2g | 25g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These Apple Pumpkin Streusel Muffins are your answer to a warm, cozy morning. Perfect for when you want something sweet but not overwhelming, they’re soft, spiced, and topped with golden apple crunch. Whip up a batch and watch fall come alive in your kitchen!
