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Apple Pumpkin Streusel Muffins

Cozy Apple Pumpkin Streusel Muffins for Fall Bliss

Enjoy the delightful flavors of Apple Pumpkin Streusel Muffins, a perfect fall treat combining pumpkin and apple accents.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 1/2 cups All-Purpose Flour or whole wheat flour for a healthier option
  • 1/2 cup Unsalted Butter can be replaced with coconut oil for dairy-free
  • 1/2 cup Light Brown Sugar or white sugar for a lighter flavor
  • 1/4 cup Granulated Sugar sugar alternatives may affect texture
  • 1 pinch Salt balances sweetness
  • 1 teaspoon Ground Cinnamon or pumpkin pie spice
  • 1 cup Diced Apples Honeycrisp or Granny Smith
  • 1/2 cup Full Fat Sour Cream Greek yogurt can be used as a substitute
  • 1 cup Pure Canned Pumpkin ensure it's pure pumpkin, not pie filling
  • 1/4 cup Apple Juice can substitute with orange juice or water
  • 1 large Egg Yolk should be at room temperature
  • 1 teaspoon Vanilla Extract pure is recommended
  • 1 teaspoon Baking Soda ensure freshness
  • 1 teaspoon Pumpkin Pie Spice optional if using ground cinnamon
For the Streusel Topping
  • 1/2 cup All-Purpose Flour using finer flour creates a delicate texture
  • 1/4 cup Unsalted Butter chilled for crumbly texture
  • 1/4 cup Light Brown Sugar substituting with granulated sugar is possible
  • 1/4 cup Granulated Sugar balances sweetness for streusel
  • 1 pinch Salt enhances flavors in the topping
  • 1 teaspoon Ground Cinnamon addition of nutmeg is optional

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Fork

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) while you prepare your muffin tin.
  2. In a mixing bowl, combine flour, unsalted butter, light brown sugar, granulated sugar, a pinch of salt, and ground cinnamon. Mix until crumbly.
  3. Blend sour cream, pure pumpkin, apple juice, both sugars, egg yolk, and vanilla in a bowl until smooth. Fold in diced apples.
  4. Whisk together flour, baking soda, a pinch of salt, and pumpkin pie spice. Gradually add to wet ingredients, stirring until just combined.
  5. Fill muffin liners about two-thirds full with batter and sprinkle streusel topping generously.
  6. Bake for 5 minutes at 425°F, then reduce to 350°F and bake for 11-13 minutes until a toothpick comes out clean.
  7. Let cool for about 10 minutes in the pan, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These muffins freeze well. Wrap them tightly and store for up to 3 months.

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