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Apple Pumpkin Streusel Muffins

Delightful muffins combining the warm flavors of fall with a moist pumpkin base and sweet apple chunks, topped with a crunchy streusel.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Snack
Cuisine American, Fall
Servings 6 muffins
Calories 180 kcal

Ingredients
  

Streusel Topping

  • 3 tablespoons all-purpose flour
  • 1.5 tablespoons unsalted butter, cold and cut into cubes Keep cold for best texture
  • 1.5 tablespoons light brown sugar
  • 2 teaspoons granulated sugar
  • 1 pinch salt
  • 0.25 teaspoon ground cinnamon (or pumpkin pie spice) Use pumpkin pie spice for added flavor
  • 1.5 tablespoons diced apples (reserved from below)

Apple Pumpkin Muffins

  • 1.5 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
  • 0.5 teaspoon vanilla extract
  • 0.5 cup fresh apple, cut into small cubes Honeycrisp apples recommended
  • 0.5 cup all-purpose flour
  • 1 tablespoon all-purpose flour For slightly more structure
  • 0.25 teaspoon baking soda
  • 0.125 teaspoon salt
  • 0.75 teaspoon pumpkin pie spice

Instructions
 

Prepare the Streusel Topping

  • In a bowl, mix the flour, cold butter, brown sugar, granulated sugar, salt, and cinnamon. Use a fork or your fingers to combine until crumbly.
  • Fold in the diced apples.

Make the Muffin Batter

  • In another bowl, whisk together the sour cream, canned pumpkin, and apple juice.
  • Add the granulated sugar, brown sugar, egg yolk, and vanilla extract, mixing until smooth.

Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Gently fold in the apple cubes.

Assemble Muffins

  • Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
  • Spoon the muffin batter into the liners, filling them about 3/4 full.
  • Sprinkle the streusel topping evenly over each muffin.

Bake

  • Bake for 15-18 minutes, or until a toothpick comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. They can be frozen for up to 3 months.
Keyword Apple Muffins, Baking, Fall Recipes, pumpkin muffins, Small Batch Muffins