Enjoy all of the flavors of Fall with this small batch of Apple Pumpkin Streusel Muffins. This is an easy recipe for soft muffins made with two of Fall's most popular ingredients - Pumpkin and Apple! The muffins are full of fresh apple chunks and finished with a sweet apple streusel topping.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple, Crumb Topping, Fall, Muffins, Pumpkin, Small Batch
In a small mixing bowl, add the flour, butter, both sugars, salt, and ground 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, ¼ 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, ½ teaspoon vanilla extract, ½ 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. Using a spatula, fold the dry ingredients into the batter just until no dry streaks remain. Do not overmix the batter, otherwise the muffins may turn out chewy.
½ cup, plus 1 tablespoon all-purpose flour, ¼ teaspoon baking soda, ¾ teaspoon pumpkin pie spice, ⅛ 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 10 to 11 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. Enjoy!
Notes
Serving Size - This recipe has been tested an intended to be a small batch. You can try to double the recipe to make a larger batch - let me know how they turn out!
High Heat/Low Heat - The initial bake at high heat is what 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.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
Mini Muffins - I have not tested it, but you can try to make this recipe into mini muffins. This may yield 10 to 12 muffins. I recommend skipping the 5 minute high heat and start checking the muffins around 12 minutes.