Go Back
–+ servings
Apple Pumpkin Streusel Muffins

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 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
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
  1. 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.
  2. Preheat oven to 425°F (220°C) and line muffin pan with paper liners.
  3. 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.
  4. In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Fold dry ingredients into wet mixture until just combined.
  5. Evenly distribute muffin batter into prepared liners, filling each about 3/4 full. Sprinkle streusel topping over each.
  6. 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.
  7. 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.

Tried this recipe?

Let us know how it was!