Go Back
–+ servings
Apple Pumpkin Streusel Muffins

Cozy Apple Pumpkin Streusel Muffins for Fall Mornings

Enjoy the delightful combination of apple and pumpkin in these cozy muffins, perfect for fall mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 4 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • ½ cup all-purpose flour Ensure a tender structure
  • ¼ cup unsalted butter Keep it cold for streusel texture
  • ¼ cup light brown sugar Offers sweetness with a hint of caramel
  • 2 tablespoons granulated sugar Balances flavors
  • ¼ teaspoon salt Essential for balance
  • ½ teaspoon ground cinnamon Provides warm flavors
  • 1 cup diced apples Honeycrisp for crunch
  • 1½ tablespoons full fat sour cream Ensures moist muffins
  • 5 tablespoons pure canned pumpkin Essential for flavor
  • 1 tablespoon apple juice Adds tangy moisture
  • 1 large egg yolk Adds richness
  • ½ teaspoon vanilla extract Imparts depth of flavor
  • ¼ teaspoon baking soda Leavening agent
  • ¼ teaspoon pumpkin pie spice For pumpkin flavor
For the Streusel Topping
  • ½ cup all-purpose flour Creates crumbly texture
  • 2 tablespoons unsalted butter Cold and cubed
  • 2 tablespoons light brown sugar Adds caramel-like flavor
  • 1 tablespoon granulated sugar Balances spices
  • ¼ teaspoon ground cinnamon Synonymous with fall

Equipment

  • mixing bowls
  • Muffin Pan
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine the streusel topping ingredients and mix until crumbly.
  2. Preheat the oven to 425°F (220°C) and line a muffin pan with muffin liners.
  3. In a separate bowl, whisk together the muffin batter ingredients until smooth.
  4. In another bowl, mix the dry ingredients and gently fold into the wet mixture.
  5. Pour the batter into the lined muffin cups and sprinkle with streusel topping.
  6. Bake at 425°F for 5 minutes, then lower to 350°F and bake for an additional 11-13 minutes.
  7. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3-5 days or freeze for longer storage.

Tried this recipe?

Let us know how it was!