Apple Pumpkin Streusel Muffins (Print-Friendly Version)
Small batch muffins combining pumpkin, fresh apple chunks, and warm spices, topped with a buttery apple streusel topping.
# What You 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 of salt
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¼ teaspoon ground cinnamon or pumpkin pie spice
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1 ½ tablespoons diced apples (reserved from muffin ingredients)
→ 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, 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 (preferably Honeycrisp)
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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 flour, cold butter cubes, both sugars, salt, and cinnamon. Cut the butter into the flour using your fingers until you have small pea-sized pieces of streusel.
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Stir in the reserved diced apples. Refrigerate the streusel topping until ready to use.
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Preheat oven to 425°F (220°C) and adjust oven rack to the middle position. Line a muffin pan with 4 muffin liners.
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In a medium mixing bowl, combine sour cream, pumpkin, juice, both sugars, egg yolk, and vanilla extract. Mix with a fork until smooth. Stir in the apple cubes.
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In a small mixing bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Sprinkle these dry ingredients over the wet ingredients.
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Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. Do not overmix to avoid chewy muffins.
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Evenly distribute the batter among the prepared muffin liners. Top each muffin with equal portions of the streusel topping.
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Bake at 425°F (220°C) for 5 minutes to help muffin tops rise. Then reduce heat to 350°F (175°C) and bake for an additional 11-13 minutes, or until a toothpick inserted in the center comes out mostly clean.
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Cool the muffins in the pan on a wire cooling rack for 10 minutes, then transfer the muffins directly to the rack to cool completely. Store covered at room temperature for 3-5 days.
# Additional Tips:
01 -
This is a small batch recipe that can be doubled.
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Set a timer to ensure you turn the oven down after 5 minutes of initial high-heat baking.
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Use pure pumpkin, not pumpkin pie filling. Libby's brand is recommended for less moisture.
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For mini muffins (yields 10-12), skip the high-heat step and begin checking for doneness at 12 minutes.
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To freeze, wrap individual muffins in plastic wrap, place in a freezer bag, and freeze for up to 3 months.