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Apple Pumpkin Streusel Muffins

Cozy Apple Pumpkin Streusel Muffins for Fall Bliss

Delight in these Apple Pumpkin Streusel Muffins, featuring spiced pumpkin and fresh apple chunks topped with a buttery cinnamon streusel.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour
  • 1/2 cup Full Fat Sour Cream Greek yogurt can be used as a substitute.
  • 1/2 cup Pure Canned Pumpkin Ensure it's pure pumpkin, not pie filling.
  • 1/4 cup Apple Juice Could be replaced with orange juice or water.
  • 1/4 cup Granulated Sugar Adjust according to preference.
  • 1/4 cup Light Brown Sugar Coconut sugar can be used for a deeper taste.
  • 1 large Egg Yolk Binds ingredients, improving texture.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Diced Apples Use a firm variety like Honeycrisp.
  • 1/2 teaspoon Ground Cinnamon Can substitute with pumpkin pie spice.
For the Streusel Topping
  • 1/3 cup All-Purpose Flour
  • 2 tablespoons Cold Unsalted Butter Cut into small cubes.
  • 2 tablespoons Light Brown Sugar
  • 1 tablespoon Granulated Sugar
  • 1/2 teaspoon Cinnamon

Equipment

  • muffin pan
  • Mixing Bowls
  • whisk
  • spatula
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine the ingredients for the streusel topping. Mix until resembles coarse crumbs and refrigerate.
  2. Preheat your oven to 425°F (220°C) and prepare muffin pan.
  3. In a medium bowl, whisk together the wet ingredients for the muffins until smooth. Fold in diced apples.
  4. In another bowl, whisk together the dry ingredients for the muffins.
  5. Gently fold the dry mixture into the wet mixture until combined with a few flour streaks remaining.
  6. Fill muffin liners with batter and sprinkle with streusel topping.
  7. Bake for 5 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 11–13 minutes.
  8. Cool in the pan for 10 minutes before transferring to wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

These muffins can be stored at room temperature for up to 5 days and are best served fresh. Reheat before enjoying.

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