Description

Apple Pumpkin Streusel Muffins combine moist pumpkin and fresh apple in a tender muffin, topped with a buttery cinnamon streusel. Each bite offers a perfect balance of sweetness, subtle spice, and texture from the soft fruit and crisp streusel. Ideal for breakfast or a snack, these small-batch muffins are easy to prepare, feature a delicate crumb, and are a comforting autumn treat for any occasion.

Ingredients

3 tablespoons all-purpose flour
1½ tablespoons cold butter, cubed
1½ tablespoons light brown sugar
2 teaspoons granulated sugar
¼ teaspoon ground cinnamon
1½ tablespoons diced apples
Pinch of salt
1½ tablespoons full-fat sour cream
5 tablespoons pure canned pumpkin
1 tablespoon apple juice
3 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg yolk
½ teaspoon vanilla extract
½ cup fresh apple, cubed
½ cup plus 1 tablespoon all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
¾ teaspoon pumpkin pie spice

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Instructions

Preheat oven to 425°F. Line 4 muffin cups with liners.
Prepare the streusel: Mix flour, butter, brown sugar, granulated sugar, salt, and cinnamon until combined and pea-sized. Fold in diced apples.
In a bowl, mix sour cream, pumpkin, apple juice, both sugars, egg yolk, and vanilla until smooth. Stir in cubed apple.
In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
Gently fold dry ingredients into the wet mixture until just combined.
Divide half of the batter among the muffin cups. Sprinkle half of the streusel on top. Spoon in remaining batter and finish with the rest of the streusel.
Bake at 425°F for 5 minutes. Reduce oven to 350°F and bake an additional 11–13 minutes, until a toothpick inserted comes out clean.
Cool muffins in the pan for 10 minutes, then transfer to a wire rack.

Notes

For a dairy-free version, use coconut yogurt and vegan butter. Replace apple juice with orange juice or milk for a flavor twist. Store cooled muffins in an airtight container at room temperature up to 2 days or refrigerate for 4 days; reheat briefly before serving. Overmixing can make muffins dense; stop stirring once combined. If muffins brown too quickly, tent with foil. Freeze for up to 2 months, thawing overnight in the fridge before enjoying.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American