Apple Pumpkin Streusel Muffins (Ready-to-Print Version)
Soft pumpkin and apple bites topped with a buttery cinnamon streusel, perfect for fall mornings.
# What You’ll Need:
→ Apple Streusel Topping
01 -
3 tablespoons all-purpose flour
02 -
1 1/2 tablespoons unsalted butter, cold and cubed
03 -
1 1/2 tablespoons light brown sugar
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2 teaspoons granulated sugar
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Pinch of salt
06 -
1/4 teaspoon ground cinnamon or pumpkin pie spice
07 -
1 1/2 tablespoons diced fresh apple (reserved)
→ Apple Pumpkin Muffins
08 -
1 1/2 tablespoons full-fat sour cream, room temperature
09 -
5 tablespoons pure canned pumpkin
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1 tablespoon apple juice
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3 tablespoons granulated sugar
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2 tablespoons light brown sugar
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1 large egg yolk, room temperature
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1/2 teaspoon vanilla extract
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1/2 cup fresh apple, diced (e.g., Honeycrisp)
16 -
1/2 cup plus 1 tablespoon all-purpose flour
17 -
1/4 teaspoon baking soda
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1/8 teaspoon salt
19 -
3/4 teaspoon pumpkin pie spice
# Step-by-Step Guide:
01 -
Combine flour, cold butter, both sugars, salt, and cinnamon in a small bowl. Cut the butter into the flour mixture using a fork or fingers until pea-sized crumbs form. Stir in reserved diced apples and refrigerate until needed.
02 -
Set oven to 425°F (218°C) and position the rack in the middle. Line a muffin pan with four paper liners.
03 -
In a medium bowl, whisk sour cream, pumpkin, apple juice, granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth. Fold in diced apples.
04 -
In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
05 -
Sprinkle dry mixture over wet ingredients and gently fold with a spatula until just combined without streaks, avoiding overmixing to prevent toughness.
06 -
Divide batter evenly among the prepared liners and top each with equal portions of chilled streusel topping.
07 -
Bake at 425°F (218°C) for 5 minutes to encourage rising.
08 -
Reduce oven temperature to 350°F (177°C) and bake for an additional 11 to 13 minutes or until a toothpick inserted near the center comes out mostly clean.
09 -
Allow muffins to cool in the pan on a wire rack for 10 minutes before transferring them to the rack to cool completely.
# Handy Tips:
01 -
Initial high-heat baking creates a puffed muffin top; set a timer to reduce temperature after 5 minutes for optimal rise and texture.
02 -
Use pure canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
03 -
Muffins keep well covered at room temperature for 3 to 5 days and freeze well for up to 3 months.
04 -
Mini muffin variation possible; omit the initial high heat and start checking doneness at 12 minutes.