If you’re looking for a fall treat that wraps up cozy spices, juicy apples, and tender pumpkin in one bite, Apple Pumpkin Streusel Muffins are your answer. This small batch recipe brings together everything I love about autumn—sweet fruit, earthy pumpkin, and a buttery, crumbly topping that’s seriously addictive.
Why You Should Make This Recipe
- Perfect Small Batch: No more mountains of leftover muffins—this makes just four, so every bite is fresh and irresistible.
- Irresistible Texture: Each Apple Pumpkin Streusel Muffin is fluffy and moist inside, crowned with a crunchy, buttery streusel top.
- Balanced Fall Flavors: The sweet tang of apples blends beautifully with earthy pumpkin and fragrant spices for that classic autumn comfort.
- Easy and Adaptable: You can whip these up quickly with simple pantry staples and swap ingredients to suit your taste or what you have on hand.
Ingredients & Substitutions
One of my favorite things about Apple Pumpkin Streusel Muffins is that you only need staple ingredients, yet each one plays a special role—from the juicy apple bits that melt into every bite, to the warming pumpkin pie spice that ties it all together. Here’s a rundown of the essentials and some smart swaps if needed.
- Fresh Apple (Honeycrisp or any sweet/tart variety): Brings pops of juicy texture and natural sweetness; feel free to experiment with Granny Smith or Gala apples if you prefer.
- Pure Canned Pumpkin: Adds tenderness, moist crumb, and a subtle earthy flavor—make sure you use pure pumpkin, not pie filling.
- All-Purpose Flour: The foundation of the muffins and the streusel; you can substitute white whole wheat flour for a nuttier touch.
- Unsalted Butter: Cold and cubed butter is the secret to crispy, crumbly streusel topping, but you can use vegan butter for a dairy-free option.
- Light Brown Sugar & Granulated Sugar: Brown sugar deepens the molasses notes, while granulated sugar keeps the crumb light; coconut sugar or honey can work as alternatives.
- Full Fat Sour Cream: Offers richness and a slight tang for maximum muffin tenderness—plain Greek yogurt is a good swap.
- Pumpkin Pie Spice: Delivers cozy, aromatic warmth throughout; substitute with a blend of cinnamon, nutmeg, and clove if you’re out.
- Baking Soda: Gives the muffins their essential loft and airy crumb.
- Egg Yolk: Adds structure and richness; for egg-free, try a flax egg (though the texture may be a bit less tender).
- Apple Juice or Orange Juice (or water): Enhances apple flavor and moisture—use whichever you have on hand; apple cider is a bonus if you’ve got it!
- Vanilla Extract: Adds a round, sweet undertone that amps up the home-baked aroma.
- Salt: Sharpens all the flavors and ensures the muffins don’t taste flat.
How to Make Apple Pumpkin Streusel Muffins
Step 1: Make the Streusel Topping
Start by making the magic that is streusel. In a small bowl, combine your flour, cold cubed butter, both sugars, cinnamon or pumpkin pie spice, and a pinch of salt. Use your fingers or a fork to press the butter into the dry ingredients until you’re left with pea-sized, crumbly bits—it should look a little sandy but stick together when squeezed. Fold in the reserved diced apples, pop the streusel in the fridge, and pat yourself on the back; you’re already halfway to muffin bliss!
Step 2: Mix Wet Ingredients
In a medium mixing bowl, stir together the sour cream, pure pumpkin, juice or water, both sugars, egg yolk, and vanilla extract until the mixture is lovely, glossy, and smooth. This step is pure autumn aromatherapy—the smell alone is a treat.
Step 3: Add the Apples
Gently stir in your remaining apple cubes to the wet mixture. This ensures even distribution of tender apple bits in every single muffin, so you never get a fruitless bite.
Step 4: Combine the Dry and Wet Ingredients
In a separate small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle these dry ingredients over your wet mix, then gently fold everything together with a spatula—just until no dry streaks remain. The secret here? Don’t overmix, or you’ll end up with chewy muffins instead of tender, melt-in-your-mouth ones.
Step 5: Assemble & Bake
Scoop the batter equally into 4 lined muffin cups, then generously top each with your chilled apple streusel. For that classic domed muffin top, bake at 425°F for 5 minutes, then reduce the oven to 350°F and bake for another 11–13 minutes. The initial high heat gives them that bakery-style rise. Let the muffins cool in the pan for 10 minutes before transferring them to a rack to finish cooling (the hardest part is waiting!).
How to Serve Apple Pumpkin Streusel Muffins
Garnishes
For a finishing flourish, I love dusting the tops of these Apple Pumpkin Streusel Muffins with a whisper of powdered sugar or a drizzle of maple glaze. A few extra chopped toasted pecans or walnuts scattered over the streusel adds even more crunch and autumn flair!
Side Dishes
These muffins are perfect alongside a cozy mug of chai or spiced apple cider. If you’re enjoying them for breakfast or brunch, serve with Greek yogurt, a bowl of fresh fruit, or a hearty scramble for a well-rounded plate.
Creative Ways to Present
For a showstopping brunch board, try serving the muffins in a basket lined with a checkered napkin, interspersed with mini pumpkins, crisp apples, or cinnamon sticks for a festive fall look. You can even split them in half and toast lightly, then slather with apple butter or cinnamon honey.
Make Ahead and Storage
Storing Leftovers
Apple Pumpkin Streusel Muffins keep beautifully covered at room temperature for 3 to 5 days. Simply store them in an airtight container—they stay moist and the streusel remains pleasantly crisp!
Freezing
To freeze, wrap each fully cooled muffin in plastic wrap and tuck them into a freezer bag; they’ll taste just as scrumptious for up to 3 months. When you’re ready to enjoy, thaw at room temp or give them a quick warm-up in the microwave.
Reheating
For bakery-fresh warmth, reheat muffins in a preheated 300°F oven for 5-6 minutes, or microwave on medium power for about 15 seconds. The streusel will regain some of its crunch and the whole kitchen will smell amazing—again!
FAQs
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Can I double the Apple Pumpkin Streusel Muffins recipe?
Absolutely! This recipe doubles beautifully—just multiply each ingredient by two and keep the baking instructions the same. You might need to add a minute or two to the final baking time, depending on your oven and the size of your muffins.
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What kind of apples work best?
I love Honeycrisp for their juicy snap and balanced sweetness, but feel free to use Gala, Fuji, or even a tart Granny Smith for a bit more zing. Just dice them small for the best texture in every bite.
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Can I make these Apple Pumpkin Streusel Muffins gluten-free?
Yes, you can! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. Just double-check that your baking blend includes xanthan gum for the best, fluffiest texture.
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What can I use instead of sour cream?
Plain full-fat Greek yogurt makes a wonderful substitute, maintaining that creamy tang and giving you moist, tender muffins every time.
Final Thoughts
I hope you treat yourself to a batch of Apple Pumpkin Streusel Muffins soon—they’re fall baking at its very best. One bite, and you’ll see why these have become a beloved favorite in my kitchen! Enjoy every cozy, cinnamon-scented crumb.
Print
Apple Pumpkin Streusel Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 Muffins 1x
- Category: Baking
- Method: Oven
- Cuisine: American
Description
Delicious and moist Apple Pumpkin Streusel Muffins that are perfect for a cozy breakfast or snack. These small batch muffins are bursting with fall flavors and topped with a crunchy streusel topping.
Ingredients
Apple Streusel Topping
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons unsalted butter, cold and cut into cubes
- 1 1/2 tablespoons light brown sugar
- 2 teaspoons granulated sugar
- pinch salt
- 1/4 teaspoon ground cinnamon or pumpkin pie spice
- 1 1/2 tablespoons diced apples reserved from below
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, cut into small cubes
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
Instructions
- Streusel Topping – In a small mixing bowl, combine flour, butter, sugars, salt, and cinnamon. Mix until crumbly, then stir in diced apples. Refrigerate.
- Apple Pumpkin Muffins – Preheat oven. Mix wet ingredients, fold in dry ingredients, fill muffin liners, top with streusel, and bake at high heat, then lower heat until done.
Notes
- Serving Size – This is a small batch recipe that can be doubled.
- High Heat/Low Heat – The initial high heat helps the muffin tops rise.
- Apple – Honeycrisp apple is recommended.
- Pumpkin – Use pure canned pumpkin, not pumpkin pie filling.
- Leftover Pumpkin – You will have leftover pumpkin; consider making more pumpkin treats.
- Mini Muffins – Recipe can be adapted for mini muffins, adjust baking time.
- Storing and Freezing – Muffins can be stored at room temperature or frozen.
Nutrition
- Serving Size: 1 Muffin
- Calories: Approximately 220
- Sugar: Approximately 15g
- Sodium: Approximately 150mg
- Fat: Approximately 8g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 3g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 2g
- Protein: Approximately 3g
- Cholesterol: Approximately 45mg
