Small Batch Apple Pumpkin Streusel Muffins
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Small batch apple pumpkin muffins made with pumpkin puree, fresh apple chunks, and cozy spices, topped with buttery cinnamon streusel. Easily double the recipe for extra servings!
Apple + Pumpkin + Streusel = Fall In Muffin Form
These muffins came together when I couldn’t decide between baking with apples or pumpkin. I tend to be team pumpkin (my small pumpkin coffee cake recipe is still a fav), while my husband goes to apple first (hence the existence of the small batch of apple butter muffins recipe).
The solution: a breakfast muffin that combines the two along with a sweet streusel topping. Because you can’t go wrong with streusel!
But, let’s be real. A muffin as good as this doesn’t need to be defined as breakfast only. Snack, dessert, mid-day pick-me-up … you get the gist. Here’s what you can expect from these muffins:
- Texture matters. They’re like a cross between a soft cake and sturdy muffin. Pumpkin keeps them moist, while the apple chunks add a fun bite. And let’s not forget the crunchy streusel on top.
- Spices are classic. The kind of spices you’d expect for fall, but keep it simple and use a pre-made mix of pumpkin pie spice. In the muffins and go the extra mile but putting some in the topping.
- Mixing is simple. You don’t need a mixer—just a couple bowls and a whisk. Gently fold the apple in at the end to keep the batter tender.
The small batch size gives you just enough for a cozy weekend, but some of my lovely readers have noted success with doubling the batch. Bake them once and you’ll see why they’re the kind of muffin that disappears fast. Perfect with coffee, perfect for fall.
Is There An Apple That’s Best For Baking?
The million dollar question. My answer: use an apple you like to eat, with one caveat – it should be a firmer variety.
I like to use Honeycrisp apples in most of my small batch apple recipes. As the name implies, they are sweet and crunchy. Pink Lady, Braeburn, and of course – Granny Smith, will also work.
A few Muffin Tips
- Peel or don’t peel the apples – This is up to you. Keeping the peel on adds a little more texture (and a pop of color).
- Pile on the streusel – It may seem like a lot, but it bakes down. And we want to make certain there is a healthy ratio of streusel to muffin! 🙂
- Start the oven temperature hot – This sets off a rapid rise in the batter, and gets those leavening agents to start working immediately. Which results in that classic “muffin-top”. Then turn it down to normal baking temp so the muffins bake evenly.
- You’ll have extra pumpkin – Put it to work in my small batch pumpkin bread recipe, or make a small batch of my almond flour pumpkin chocolate chip muffins for your gluten free friends!
Did You Make It? Let’s Hear About It!
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Do you eat muffins only for breakfast? Or, are you like me and sneak them throughout the day? 🙂 I’d love to hear from you in the comments below if you made the muffins. And a star rating would be greatly appreciated!
Small Batch Apple Pumpkin Streusel Muffins
Equipment
Ingredients
Apple Streusel Topping
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons unsalted butter, cold and cut into cubes
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- pinch salt
- ¼ teaspoon ground cinnamon (or pumpkin pie spice)
- 1 ½ tablespoons diced apples (optional; reserved from below)
Apple Pumpkin Muffins
- 1 ½ tablespoons full fat sour cream, room temperature
- 5 tablespoons pure canned pumpkin
- 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, cut into small cubes (I use Honeycrisp; Dice about 1 ½ tablespoons smaller for the streusel)
- ½ cup, plus 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ teaspoon pumpkin pie spice
Instructions
Streusel Topping
- In a small mixing bowl, add the flour, butter, both sugars, salt, and cinnamon. Cut the butter into the flour using a fork or your fingers, until you have small pea size pieces of streusel. Tip – With this amount of streusel, it is easier to use your fingers to mix the streusel.3 tablespoons all-purpose flour, 1 ½ tablespoons unsalted butter, cold and cut into cubes, 1 ½ tablespoons light brown sugar, 2 teaspoons granulated sugar, 1/4 teaspoon ground cinnamon, pinch salt
- Stir in the reserved diced apples. Refrigerate the streusel topping until ready to use.1 ½ tablespoons diced apples
Apple Pumpkin Muffins
- Preheat oven to 425F degrees and adjust oven rack to the middle position. Line the muffin pan with 4 muffin liners.
- In a medium mixing bowl add the sour cream, pumpkin, juice , both sugars, egg yolk, and vanilla extract. With a fork, mix until combined and smooth. Stir in the remaining apple cubes.1 ½ tablespoons full fat sour cream, room temperature, 5 tablespoons pure canned pumpkin, 1 tablespoon apple juice, 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 1 large egg yolk, room temperature, 1/2 teaspoon vanilla extract, 1/2 cup fresh apple, cut into small cubes
- In a small mixing 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 the dry ingredients into the batter until no dry streaks remain. Do not overmix the batter, otherwise the muffins may turn out chewy.1/2 cup, plus 1 tablespoon all-purpose flour, 1/4 teaspoon baking soda, 3/4 teaspoon pumpkin pie spice, 1/8 teaspoon salt
- Evenly scoop the batter into the prepared muffin liners. Top each muffin with equal portions of the streusel topping.
- Bake at 425F degrees for 5 minutes. The quick time at high heat makes the muffin tops puff up. Then reduce the heat to 350F degrees and bake for an additional 11 to 13 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Cool the muffins in the pan set on a wire cooling rack for 10 minutes, then transfer the muffins to the wire rack to cool completely.
Notes
- Serving Size – This is a small batch recipe that can be doubled.
- High Heat/Low Heat – The initial bake at high heat will make the muffins rise. Set a timer to make sure you turn the oven down after 5 minutes!
- Apple – I use a Honeycrisp apple, but you can use whatever apple you prefer.
- Pumpkin – Be sure it is pure pumpkin and not pumpkin pie filling. The latter has added ingredients we don’t need for this recipe. I prefer Libby’s canned pumpkin because it doesn’t contain as much moisture as other brands.
- Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other small batch pumpkin recipes to make another batch of pumpkin treats!
- Mini Muffins – You can try to make this recipe into mini muffins, which may yield 10 to 12 muffins. I recommend skipping the 5-minute high heat and start checking the muffins around 12 minutes.
- Storing and Freezing – The muffins can be stored covered at room temperature for 3 to 5 days. To freeze the muffins, wrap them individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months and thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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Absolutely LOVE this recipe! Delicious, flavorful, moist, and perfectly low yield. I hate finding recipes that make wayyyy too many baked goods. This is a perfect portion for small families and/or when you’re low on ingredients and want to make something quick that still has a WOW factor.
Thanks so much Janelle for the kind words! So happy to hear you enjoyed the recipe!
I followed the recipe and easily got 6 regular size muffins. I substituted my home-made apple butter for the pumpkin. Nice Fall treat!
Thanks for trying the recipe Carol! Apple butter sounds delicious! 🙂
Can I use pie pumpkin puree for this recipe? Thanks.
There are a lot of extra ingredients and thickeners in pumpkin pie filling – which is why I don’t recommend it. You can certainly try though and let us know how they turn out!
Wish I would have looked beforehand at the amount of muffins that this recipe yields. Usually it’s always a dozen. Pretty frustrating- who actually makes 4 muffins?????
I do. This is a small batch baking blog. And the recipe does indicate it can be doubled.
Can I substitute Greek yogurt for the sour cream?
Hi Alex – Yes, I think that would be fine.
Very delicious and so much flavor. I doubled the recipe and made 7 jumbo muffins. Will absolutely make these again!
Thanks so much Kathie!