Apple Pumpkin Streusel Muffins Small Batch

Single pumpkin apple muffin on a mini cupcake stand.

4.50 from 14 reviews

Apple Pumpkin Streusel Muffins Small Batch

Enjoy fall's favorite flavors with this small batch of apple pumpkin streusel muffins! This simple pumpkin muffin recipe blends pumpkin, fresh apple chunks, and cozy spices inside a soft muffin that is finished with a buttery apple streusel.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Servings: Muffins

Calories: 293kcal

Author: Erin Cernich

Equipment

Muffin/Cupcake Pan

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 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 425Fdegrees 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.
The muffins can be stored covered at room temperature for 3 to 5 days.

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.

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