As the first leaves begin to change and the air turns crisp, there’s something magical about welcoming fall into our kitchens. That’s when I find myself reaching for my favorite recipes, especially these Small Batch Apple Pumpkin Streusel Muffins. They marry the warmth of pumpkin with delightful apple chunks, wrapped in a cozy blend of cinnamon and topped with a buttery streusel that adds just the right crunch. What I love most? They’re not just easy to whip up, perfect for intimate gatherings or a cozy morning treat; they also spotlight seasonal flavors that make each bite a hug in muffin form. So, who’s ready to savor the flavors of fall with me? Let’s dive into this comforting recipe!

Why are these muffins a must-try?

Cozy fall flavors: With the warm spices of cinnamon and the rich taste of pumpkin, these muffins reflect the essence of autumn in every bite.

Small batch magic: Perfectly sized for intimate gatherings or a cozy morning, these muffins won’t leave you with an overload of leftovers.

Delightfully textured: Enjoy the contrast of the moist muffin against the crunchy streusel and juicy apple pieces, creating a superbly satisfying experience.

Time-saving treat: Whip these up quickly with simple ingredients, making them a breeze for busy mornings! Ideal for those who crave homemade goodness without the hassle.

Versatile options: Feel free to swap apples for other fruits like diced pears in these Cherry Cobbler Muffins or even mix in nuts for added crunch!

Nutritional balance: At around 293 calories each, these muffins offer a sweet indulgence that won’t derail your nutrition goals. Perfect for enjoying alongside your morning coffee or tea, these muffins deliver both flavor and comfort!

Apple Pumpkin Streusel Muffin Ingredients

• Get ready to create the perfect fall treat!

For the Muffins

All-Purpose Flour – Gives structure to muffins; can substitute with whole wheat flour for added fiber, but texture may vary.
Unsalted Butter – Adds richness and moisture; ensure butter is cold and cut into cubes for the streusel.
Light Brown Sugar – Provides sweetness with a hint of caramel; can substitute with granulated sugar for a lighter taste.
Granulated Sugar – Enhances sweetness in the muffins.
Salt – Elevates and enhances overall flavor.
Ground Cinnamon – Infuses cozy spices that complement fall flavors; pumpkin pie spice can be used as an alternative.
Diced Apples – Adds moisture and texture; Honeycrisp apples are recommended for their sweetness and crunch.
Full-Fat Sour Cream – Contributes moisture and a rich taste; Greek yogurt is a good substitute if needed.
Pure Canned Pumpkin – Provides delicious pumpkin flavor and moisture; ensure it’s pure pumpkin, not pie filling.
Apple Juice – Adds moisture and a hint of flavor; can substitute with orange juice or even water if necessary.
Large Egg Yolk – Binds all ingredients together while adding richness to the batter.
Vanilla Extract – Adds depth to the overall flavor of the muffins.
Baking Soda – Acts as a leavening agent to help muffins rise.
Pumpkin Pie Spice – Enhances the fall flavor; feel free to use more cinnamon for a similar effect.

For the Streusel Topping

All-Purpose Flour – Forms the base of the streusel; helps achieve that perfect crumbly texture.
Unsalted Butter – Essential for richness; keep it cold and cut into small pieces for perfect crumbs.
Light Brown Sugar – Applauds the sweet, caramel notes in the streusel; can swap for granulated sugar if desired.
Ground Cinnamon – Complements the warm, spiced flavors of the muffins; absolutely essential for a cozy taste.

Step‑by‑Step Instructions for Small Batch Apple Pumpkin Streusel Muffins

Step 1: Prepare Streusel Topping
In a small bowl, combine 1/2 cup of flour, 1/4 cup of cold, cubed unsalted butter, 2 tablespoons of light brown sugar, 1 tablespoon of granulated sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Use your fingers or a pastry cutter to mix until the mixture resembles pea-sized crumbs. Stir in some reserved diced apple pieces for added crunch, then refrigerate while you prepare the muffin batter.

Step 2: Preheat Oven
Preheat your oven to 425°F (220°C). As the oven heats, line a muffin pan with paper liners, which will make it easier to remove your Small Batch Apple Pumpkin Streusel Muffins later. This initial high temperature is key for creating a lovely rise in the muffins, setting the stage for that perfect texture.

Step 3: Mix Wet Ingredients
In a medium mixing bowl, combine 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, and 1/4 cup of light brown sugar. Add in one large egg yolk and 1 teaspoon of vanilla extract. Stir thoroughly until the mixture is smooth, then gently fold in the remaining diced apple chunks for a burst of flavor in every bite.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/2 teaspoon of pumpkin pie spice. This dry mixture will provide structure and flavor to your muffins. Carefully fold the dry ingredients into the wet mixture, ensuring you combine them just until you see no dry flour; this helps keep your Small Batch Apple Pumpkin Streusel Muffins tender.

Step 5: Fill Muffin Liners
Using a spoon or ice cream scoop, evenly distribute the muffin batter into the prepared muffin liners, filling each about 3/4 full. Don’t be shy—this batter is scrumptious! Once filled, generously sprinkle the chilled streusel topping over each muffin, allowing the buttery crumble to create a delightful contrast with the soft muffin beneath.

Step 6: Bake
Place your muffin pan in the preheated oven and bake at 425°F (220°C) for 5 minutes. After this time, reduce the temperature to 350°F (175°C) without opening the oven door and continue baking for an additional 11-13 minutes. Muffins are done when they’ve risen beautifully, and a toothpick inserted in the center comes out clean.

Step 7: Cool
Once baked, remove your Small Batch Apple Pumpkin Streusel Muffins from the oven and let them cool in the pan for about 10 minutes. This brief resting period allows them to set up. Then, carefully transfer the muffins to a wire rack to cool completely, ensuring the bottom doesn’t steam and become soggy.

Make Ahead Options

These Small Batch Apple Pumpkin Streusel Muffins are perfect for meal prep! You can prepare the streusel topping up to 24 hours in advance. Just mix the ingredients, refrigerate it in an airtight container, and it will stay fresh and ready to sprinkle on your muffins. The muffin batter can also be mixed and stored in the refrigerator for up to 3 days—just be sure to cover it tightly to maintain quality and prevent browning. When you’re ready to bake, simply scoop the batter into the muffin liners, top with the chilled streusel, and follow the baking instructions as usual. This way, you’ll enjoy warm, freshly baked muffins with minimal effort, making your mornings effortless!

How to Store and Freeze Apple Pumpkin Streusel Muffins

Room Temperature: Store muffins in an airtight container at room temperature for 3 to 5 days to maintain freshness without drying out.

Fridge: If you prefer, you can refrigerate the muffins for up to a week; however, this may slightly alter their texture, making them less moist than when stored at room temperature.

Freezer: For longer storage, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months, allowing you to enjoy your Apple Pumpkin Streusel Muffins anytime!

Reheating: To reheat, simply thaw at room temperature for a few hours or microwave for about 15-20 seconds for a warm, delicious treat!

Expert Tips for Apple Pumpkin Streusel Muffins

Mix Wisely: Avoid overmixing your batter; combining just until no dry flour remains helps keep the muffins light and tender, preventing them from turning out dense.
Streusel Magic: Keep your streusel topping chilled until it’s time to sprinkle it on. This ensures it stays crumbly and creates that delightful texture on top of your muffins.
Egg Yolk Importance: Be sure to use only the egg yolk for binding. The white can create a too-light texture, whereas the yolk enhances richness, making your Apple Pumpkin Streusel Muffins even more delicious.
Variable Baking Times: If you double the recipe, remember to adjust your baking time slightly. Check for doneness a couple of minutes earlier—no one likes a dry muffin!
Temperature Transition: Don’t skip reducing the oven temperature after the first few minutes. This step is crucial for achieving a beautifully risen muffin with a soft interior.
Flavor Boosters: Feel free to experiment! A dash of nutmeg or a sprinkle of pumpkin pie spice can elevate your muffins even further, enhancing the lovely fall flavors.

What to Serve with Small Batch Apple Pumpkin Streusel Muffins?

Indulging in these warm, spiced muffins sets the stage for a cozy fall feast, and pairing them with delightful sides elevates the experience even further.

Maple Glazed Bacon: This savory side brings a sweet and salty contrast, enhancing the muffins’ warm spices with a delightful crunch.
Creamy Butter Pecan Ice Cream: A scoop next to your muffin creates a dreamy dessert moment, melting into indulgent pleasure.
Fresh Orange Salad: Bright citrus tones cut through the sweetness, offering a refreshing zing that balances the rich flavors beautifully.
Chai Spice Latte: Sipping on this warm drink layered with spiced goodness perfectly complements the cozy notes in your muffins.
Honey Butter: Slathering your muffins with this sweetened spread adds extra richness and enhances the fall-inspired flavor.
Caramel Drizzle (Optional): Drizzle warm caramel over your muffins for an extra element of indulgence, turning a great treat into an unforgettable one.
Spiced Apple Cider: Nothing says fall like a warm cup of this fragrant drink; it harmonizes beautifully with the cinnamon and pumpkin notes.
Candied Nuts: Serve a small bowl of these crunchy treats on the side for an added texture that mingles perfectly with the soft muffin.

Apple Pumpkin Streusel Muffins Variations

Feel free to sprinkle your unique touch on these delightful muffins, enhancing their flavors with just a few simple swaps!

Fruity Twist: Substitute diced apples with diced pears or fresh cranberries for a fun variation that offers a different flavor profile.
Sweet Potato Delight: Replace the pumpkin with sweet potato puree for a rich, sweet twist that’s equally delicious and reminiscent of fall.
Nutty Crunch: For a nutty flavor, add chopped walnuts or pecans to the batter or streusel. They’ll provide a satisfying crunch and extra richness.
Spicy Variation: Amp up the warmth by incorporating a pinch of nutmeg or ginger alongside the cinnamon. This adds depth and a cozy spice to your muffins.
Gluten-Free Option: Swap all-purpose flour with a gluten-free blend to cater to gluten sensitivities while keeping the texture satisfying.
Dairy-Free Delight: Use coconut yogurt or almond milk in place of full-fat sour cream, ensuring everyone can enjoy these seasonal treats.
Zesty Addition: Introduce a splash of orange juice or zest instead of apple juice to brighten the flavors and add a citrusy lift.
Extra Sweetness: If you love a sweeter touch, drizzle with a light maple glaze or honey after baking for an indulgent finishing touch.

Let these ideas inspire your own baking adventure, and don’t forget to serve your muffins with a side of Pineapple Cucumber Salad for a fresh contrast to the warm flavors!

Small Batch Apple Pumpkin Streusel Muffins Recipe FAQs

How do I select the best apples for these muffins?
Absolutely! For the best flavor and texture, I recommend using Honeycrisp apples. They strike a perfect balance of sweetness and crunch. Look for apples that are firm and free of dark spots or bruises. If you’re feeling adventurous, you can also experiment with Granny Smith for a tangier twist!

How should I store my muffins to keep them fresh?
To keep your Small Batch Apple Pumpkin Streusel Muffins fresh, store them in an airtight container at room temperature for up to 3 to 5 days. If you find that they are becoming too dry, you might consider refrigerating them, but do note that this may alter their texture slightly. Always ensure they’re cooled completely before storing!

Can I freeze these muffins? If so, how?
Yes, indeed! Freezing is a wonderful option for preserving these delightful muffins. To freeze, wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. Label them with the date for reference. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or microwave for about 15-20 seconds until warmed through.

What should I do if my muffins are too dense?
Very! If your muffins turn out dense, it could be due to overmixing the batter. When combining the wet and dry ingredients, mix just until no dry flour is visible to ensure they remain light and tender. Additionally, ensuring your leavening agents like baking soda are fresh can help achieve that perfect rise. Remember, gentle folding is key!

Are these muffins suitable for dietary restrictions, like allergies?
Great question! This recipe contains common allergens such as gluten and dairy due to the flour and butter. For a gluten-free option, you can substitute all-purpose flour with a gluten-free blend. If you’re lactose intolerant, using coconut oil instead of butter and a dairy-free yogurt will work beautifully. Always ensure that any substitutions fit your dietary needs.

How long do these muffins stay fresh if I make a double batch?
If you’re planning to double the batch, storing them properly is crucial. They will still last about 3-5 days at room temperature when stored in an airtight container. However, to maintain their best quality, consider freezing any extras you won’t consume within that timeframe. Just follow the freezing instructions noted above, and you’ll have delicious muffins ready for future cravings!

Cozy Apple Pumpkin Streusel Muffins for Your Fall Mornings

Delightful Apple Pumpkin Streusel Muffins combining cozy fall flavors, perfect for breakfast or snacking.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 6 muffins

Course: Breakfast

Cuisine: American

Calories: 293

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 cup All-Purpose Flour can substitute with whole wheat flour for added fiber
1/4 cup Unsalted Butter cold and cut into cubes
1/4 cup Light Brown Sugar can substitute with granulated sugar
1/4 cup Granulated Sugar
1/4 teaspoon Salt
1/2 teaspoon Ground Cinnamon or pumpkin pie spice as an alternative
1 cup Diced Apples Honeycrisp recommended
1/2 cup Full-Fat Sour Cream or Greek yogurt
1/2 cup Pure Canned Pumpkin do not use pie filling
1/4 cup Apple Juice can substitute with orange juice or water
1 large Egg Yolk
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1/2 teaspoon Pumpkin Pie Spice or more cinnamon

For the Streusel Topping

1/2 cup All-Purpose Flour
1/4 cup Unsalted Butter cold and cut into small pieces
2 tablespoons Light Brown Sugar or granulated sugar if desired
1 tablespoon Granulated Sugar
1/4 teaspoon Salt
1/2 teaspoon Ground Cinnamon

Equipment

muffin pan
mixing bowls
whisk
spatula
Pastry Cutter

Method

Step-by-Step Instructions for Small Batch Apple Pumpkin Streusel Muffins

In a small bowl, combine flour, butter, light brown sugar, granulated sugar, salt, and ground cinnamon. Mix until crumbly. Stir in diced apple pieces and refrigerate.
Preheat oven to 425°F (220°C) and line muffin pan with paper liners.
In a medium bowl, mix sour cream, pumpkin, apple juice, granulated sugar, light brown sugar, egg yolk, and vanilla extract until smooth. Fold in diced apples.
In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Fold dry ingredients into wet mixture until just combined.
Evenly distribute muffin batter into prepared liners, filling each about 3/4 full. Sprinkle streusel topping over each.
Bake at 425°F (220°C) for 5 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 11-13 minutes until risen and a toothpick comes out clean.
Remove from oven and cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 293kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 180mgPotassium: 145mgFiber: 1gSugar: 18gVitamin A: 600IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Notes

Avoid overmixing your batter and keep the streusel topping chilled for the best texture. Only use egg yolk for binding.

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