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Apple Pumpkin Streusel Muffins Recipe

Apple Pumpkin Streusel Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 70 reviews
  • Author: Susan
  • 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

Units Scale

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

  1. Streusel Topping – In a small mixing bowl, combine flour, butter, sugars, salt, and cinnamon. Mix until crumbly, then stir in diced apples. Refrigerate.
  2. 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