Apple Pumpkin Streusel Muffins

This small batch of apple pumpkin streusel muffins captures the best flavors of fall with tender pumpkin infused muffins dotted with chunks of fresh apple, all topped with a buttery apple streusel that adds the perfect crunch. If you’re craving cozy, seasonal treats but don’t want to make a large batch, this recipe is ideal.

I first made these during a chilly weekend and was surprised at how quickly they disappeared. Now they are a go to when I want a comforting quick bake that fills the kitchen with autumn scents.

Ingredients

• Three tablespoons all purpose flour: for the streusel to bind the crunchy topping
• One and a half tablespoons cold unsalted butter: diced small ensures a tender, crumbly streusel
• Light brown sugar and granulated sugar: create a perfect balance of caramel notes and crispness in the streusel
• Pinch of salt: to enhance all the flavors
• Quarter teaspoon ground cinnamon or pumpkin pie spice: brings warmth and seasonal aroma
• One and a half tablespoons diced apple reserved from the muffin mixture: adds crunch and freshness to the topping
• One and a half tablespoons full fat sour cream: for moisture and richness in the muffin batter
• Five tablespoons pure canned pumpkin: which is essential for that soft, earthy base note choose a brand without additives like Libby’s for best texture
• One tablespoon apple juice or orange juice or water: as alternatives to keep the batter moist
• Three tablespoons granulated sugar and two tablespoons light brown sugar: sweeten the muffins subtly with depth
• One large egg yolk: at room temperature to bind the ingredients and enrich the texture
• Half teaspoon vanilla extract: for extra aroma and sweetness
• Half cup fresh apple, cut into small cubes: Honeycrisp apples are great for their sweetness and firmness
• Half cup plus one tablespoon all purpose flour: for structure without heaviness
• Quarter teaspoon baking soda: as a leavening agent to lighten the muffins
• Eighth teaspoon salt: to balance sweetness and highlight spices
• Three quarters teaspoon pumpkin pie spice: the star seasoning that blends cinnamon, nutmeg, and clove

Instructions

Sauté the Aromatics:

Not applicable for this recipe

Prepare Streusel Topping:

In a small bowl combine the flour, butter, both sugars, salt, and cinnamon or pumpkin pie spice. Cut the cold butter into the flour mixture using your fingers or a fork until you have pea sized crumbs. Stir in the reserved diced apples and place the bowl in the refrigerator to chill while you prepare the muffin batter. Using cold butter is crucial here to achieve that perfect crumbly texture.

Mix Wet Ingredients:

Preheat your oven to 425 degrees Fahrenheit and line a muffin pan with four liners. In a medium bowl whisk together the sour cream, canned pumpkin, apple juice, granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth. Fold in the small cubes of fresh apple gently. Mixing these ingredients until just combined maintains moisture and prevents toughness.

Combine Dry Ingredients:

In a separate small bowl whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle these dry ingredients over the wet mixture. Use a spatula to fold the dry ingredients into the wet carefully until no streaks of flour remain. Be careful not to overmix a light hand will keep the muffins tender.

Fill Muffin Liners and Add Streusel:

Divide the batter evenly among the prepared muffin liners. Generously top each muffin with the chilled apple streusel mixture.

Bake in Two Stages:

Place the muffin pan in the oven and bake at 425 degrees Fahrenheit for five minutes. This initial high heat encourages the muffins to rise quickly and helps create a domed top. After five minutes reduce the oven temperature to 350 degrees Fahrenheit and bake for another 11 to 13 minutes. Check doneness by inserting a toothpick it should come out mostly clean. Avoid overbaking to keep them moist.

Cool Before Serving:

Let the muffins cool in the pan on a wire rack for 10 minutes before transferring to the rack to cool completely. This prevents sogginess and helps the crumb set.

My favorite ingredient is the fresh apple cubes. They add bursts of texture and sweetness that balance perfectly with the pumpkin. One year my family gathered around the kitchen, enjoying these muffins fresh out of the oven while we shared stories about our own fall traditions. It’s become a tradition I cherish.

Storage Tips

Store muffins covered at room temperature for 3 to 5 days to maintain freshness. For longer storage wrap each muffin tightly in plastic wrap then in a freezer safe bag. Thaw frozen muffins at room temperature they regain moisture nicely without reheating.

Ingredient Substitutions

You can substitute apple juice with orange juice or water without affecting the overall taste much. If you do not have sour cream use full fat Greek yogurt as a good alternative to keep the batter moist. Any firm apple variety works well such as Fuji, Gala or Braeburn but adjust sweetness accordingly.

Serving Suggestions

Serve these muffins plain or with a smear of butter or cream cheese for a richer bite. They pair wonderfully with warm tea or coffee on a cool fall morning. Try them as a breakfast on the go or as an afternoon snack to brighten your day.

These small batch apple pumpkin streusel muffins are perfect for cozy mornings and make a quick, comforting treat. Enjoy them fresh or freeze extras for an easy seasonal snack.

Your Recipe Questions Answered

→ What type of apple is best for these muffins?

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

→ Why is there a two-step baking process?

The initial high heat puff the tops of the muffins quickly, creating a light texture, then the lower heat finishes cooking the insides evenly.

→ Can these muffins be frozen?

Yes, wrap each muffin individually in plastic wrap and store in a sealed freezer bag for up to 3 months. Thaw at room temperature before serving.

→ What spices are used in these muffins?

Pumpkin pie spice and cinnamon provide warm, classic autumn flavors that complement the pumpkin and apples.

→ How should leftover muffins be stored?

Store covered at room temperature for 3 to 5 days to maintain freshness and moisture.

→ Can this be made into mini muffins?

Yes, mini muffins yield about 10-12 pieces. Skip the initial high heat step and start checking doneness around 12 minutes baking time.