Apple Pumpkin Streusel Muffins (Print)
Moist muffins blending apple, pumpkin, and spice, finished with crisp buttery streusel. Makes four—ideal for small batches.
# What You'll Need:
→ Apple Streusel Topping
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3 tablespoons all-purpose flour
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1 ½ tablespoons unsalted butter, cold and cut into cubes
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1 ½ tablespoons light brown sugar
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2 teaspoons granulated sugar
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Pinch salt
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¼ teaspoon ground cinnamon or pumpkin pie spice
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1 ½ tablespoons diced apples reserved from below
→ Apple Pumpkin Muffins
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1 ½ tablespoons full fat sour cream, room temperature
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5 tablespoons pure canned pumpkin
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1 tablespoon apple juice or orange juice or water
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3 tablespoons granulated sugar
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2 tablespoons light brown sugar
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1 large egg yolk, room temperature
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½ teaspoon vanilla extract
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½ cup fresh apple, cut into small cubes
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½ cup, plus 1 tablespoon all-purpose flour
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¼ teaspoon baking soda
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⅛ teaspoon salt
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¾ teaspoon pumpkin pie spice
# How to Make It:
01 -
In a small mixing bowl, combine the flour, butter, both sugars, salt, and cinnamon. Use a fork or your fingers to cut the butter into the flour until the mixture resembles small pea-sized pieces. Stir in the reserved diced apples and refrigerate the topping until ready to use.
02 -
Preheat the oven to 425°F (220°C) and adjust the oven rack to the middle position. Line a muffin pan with 4 muffin liners. In a medium bowl, mix the sour cream, pumpkin, juice, both sugars, egg yolk, and vanilla extract until smooth. Stir in the remaining apple cubes.
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In a small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle the dry ingredients over the wet ingredients. Use a spatula to fold them together until no dry streaks remain. Avoid overmixing to keep the muffins tender.
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Evenly distribute the batter into the prepared muffin liners and top each muffin with equal amounts of the streusel topping.
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Bake the muffins at 425°F (220°C) for 5 minutes to help the tops puff up. Then, reduce the heat to 350°F (175°C) and bake for another 11 to 13 minutes until a toothpick inserted in the center comes out mostly clean.
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Allow the muffins to cool in the pan on a wire rack for 10 minutes, then transfer them to the rack to cool completely. Store covered at room temperature for up to 5 days.
# Additional Notes:
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The initial bake at high heat helps create tall muffin tops. Be sure to lower the temperature after 5 minutes.
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For the pumpkin, use pure canned pumpkin, not pumpkin pie filling, as it contains additional ingredients and moisture.
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This is a small batch recipe but can be doubled if desired.
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To freeze, wrap the muffins individually and place them in a freezer bag for up to 3 months.