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Apple Pumpkin Streusel Muffins

Cozy Apple Pumpkin Streusel Muffins for Fall Mornings

These Apple Pumpkin Streusel Muffins are a perfect cozy fall treat, blending sweet apples and creamy pumpkin in a delightful muffin topped with buttery cinnamon streusel.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1/2 cup granulated sugar
  • 2 tablespoons light brown sugar Can swap with white sugar in a pinch.
  • 1 pinch salt
  • 1/2 teaspoon ground cinnamon Can substitute with pumpkin pie spice for extra warmth.
  • 1/2 cup diced apples Use firmer varieties like Honeycrisp or Granny Smith.
  • 1/2 cup full-fat sour cream Greek yogurt can be an excellent substitute.
  • 1/2 cup pure canned pumpkin Use pure pumpkin, not pie filling.
  • 1/4 cup apple juice Orange juice or water can also work.
  • 1 large egg yolk (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice Optional but adds extra nostalgic fall flavor.
For the Streusel Topping
  • 2 tablespoons unsalted butter (cold, cubed) Cold butter creates a crumbly texture.
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar White sugar can work in a pinch.
  • 1 pinch salt
  • 1/2 teaspoon ground cinnamon

Equipment

  • Mixing bowls
  • muffin pan
  • pastry cutter
  • Whisk

Method
 

Step-by-Step Instructions for Apple Pumpkin Streusel Muffins
  1. Prepare the Streusel: In a small mixing bowl, combine 1/4 cup of all-purpose flour, 2 tablespoons of cold, cubed unsalted butter, 2 tablespoons of granulated sugar, 2 tablespoons of light brown sugar, a pinch of salt, and 1/2 teaspoon of ground cinnamon. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set the streusel aside.
  2. Muffin Prep: Preheat your oven to 425°F (220°C) and line a muffin pan with 4 liners.
  3. Mix Wet Ingredients: In a medium bowl, add 1/2 cup of full-fat sour cream, 1/2 cup of pure canned pumpkin, 1/4 cup of apple juice, 1/4 cup of granulated sugar, 2 tablespoons of light brown sugar, 1 egg yolk at room temperature, and 1 teaspoon of vanilla extract. Whisk until smooth and well combined. Gently fold in 1/2 cup of diced apples.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, a pinch of salt, and 1/2 teaspoon of pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, folding until just combined. Be careful not to overmix.
  5. Fill Muffins: Evenly distribute the batter into the prepared muffin liners, filling about 3/4 full. Generously sprinkle the prepared streusel topping over each muffin.
  6. Bake: Place the muffin pan in the preheated oven and bake at 425°F for 5 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 11-13 minutes. The muffins are ready when a toothpick inserted comes out clean.
  7. Cool: Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature before mixing. Watch the baking time closely to prevent overbaking.

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