Description
Enjoy the cozy flavors of fall with these Apple Pumpkin Streusel Muffins. Combining pumpkin, apple chunks, and warm spices, this small batch recipe features a buttery apple streusel topping, making it the ultimate seasonal treat.
Ingredients
Scale
For the 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 of salt
- 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
- 1 ½ tablespoons diced apples (reserved from below)
For the 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
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh apple, cut into small cubes (reserve 1 ½ tablespoons for the streusel)
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
Instructions
- Prepare the Streusel Topping:
- In a small bowl, combine the flour, cold butter, both sugars, salt, and cinnamon. Mix until small pea-sized pieces form.
- Stir in the reserved diced apples, then refrigerate until ready to use.
- Make the Muffin Batter:
- Preheat the oven to 425°F (220°C) and line a muffin pan with 4 liners.
- In a medium bowl, combine the sour cream, pumpkin puree, apple juice, both sugars, egg yolk, and vanilla extract. Mix until smooth.
- Stir in the remaining apple cubes.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually sprinkle the dry ingredients over the wet mixture, folding gently with a spatula until combined.
- Assemble the Muffins:
- Evenly divide the batter among the 4 prepared muffin liners.
- Top each muffin with the streusel topping.
- Bake the Muffins:
- Bake at 425°F for 5 minutes.
- Reduce the temperature to 350°F and continue baking for 11 to 13 minutes, or until a toothpick comes out mostly clean.
- Cool and Serve:
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for 3 to 5 days.
Notes
- Customize the streusel with additional spices or nuts if desired.
- For a vegan option, substitute the egg yolk with flaxseed meal mixed with water.
- Prep Time: 15 mins
- Cook Time: 16-18 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg