Apple Pumpkin Streusel Muffins Recipe for Fall Baking
These Apple Pumpkin Streusel Muffins are moist, warmly spiced, and topped with a buttery apple-studded crumble. Beginner-friendly and small-batch, they’re perfect for fall mornings or cozy snacks.
Ingredients
Apple Streusel Topping:
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons unsalted butter cold and cubed
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- Pinch of salt
- ¼ teaspoon ground cinnamon or pumpkin pie spice
- 1 ½ tablespoons diced apples reserved from muffin ingredients
Apple Pumpkin Muffins:
- 1 ½ tablespoons full-fat sour cream room temperature
- 5 tablespoons canned pumpkin puree
- 1 tablespoon apple juice or orange juice or water
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg yolk room temperature
- ½ teaspoon vanilla extract
- ½ cup fresh apple diced (reserve 1 ½ tbsp for streusel)
- ½ cup + 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 425°F and line 4 muffin cups with paper liners.
- In a bowl, mix all streusel ingredients except apples using fingers or a fork until crumbly. Stir in 1½ tbsp diced apples. Chill.
- In another bowl, whisk sour cream, pumpkin, juice, both sugars, egg yolk, and vanilla until smooth. Stir in remaining diced apples.
- In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- Sprinkle dry mix over wet mixture. Gently fold until just combined—do not overmix.
- Divide batter into muffin cups. Top each with apple streusel.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake 11–13 more minutes.
- Cool 10 minutes in pan, then transfer to rack to cool completely.
Notes
For tender muffins, avoid overmixing the batter. You can swap in chopped pecans for the diced apples in the streusel for a nutty crunch. These Apple Pumpkin Streusel Muffins are perfect for small-batch fall baking.