APPLE PUMPKIN STREUSEL MUFFINS

Imagine biting into a warm, perfectly spiced muffin on a crisp autumn morning. The aroma of cinnamon and pumpkin fills the air, and the sweet, crumbly streusel topping adds the perfect amount of texture. These Apple Pumpkin Streusel Muffins – Fall’s Best! are not just muffins; they’re a celebration of the season, and I’m going to show you how to bake a batch that will impress everyone (including yourself!).

Gathering Your Heavenly Ingredients

Alright, friend, let’s get organized! Here’s what you’ll need to create these amazing muffins. Don’t worry if you don’t have everything – I’ll suggest substitutes where I can. But trust me, having these specific ingredients will give you the absolute best results!

For the Apple Pumpkin Muffins:

• All-Purpose Flour: 2 1/2 cups
• Granulated Sugar: 1 cup
• Brown Sugar: 1/2 cup, packed (light or dark – your choice!)
• Baking Powder: 1 tablespoon
• Baking Soda: 1 teaspoon
• Ground Cinnamon: 1 1/2 teaspoons
• Ground Nutmeg: 1/2 teaspoon
• Ground Ginger: 1/4 teaspoon
• Salt: 1/2 teaspoon
• Eggs: 2 large
• Pumpkin Puree: 1 cup (not pumpkin pie filling!)
• Vegetable Oil: 1/2 cup (or melted coconut oil)
• Apple Cider or Milk: 1/2 cup
• Vanilla Extract: 1 teaspoon
• Diced Apple: 1 cup (I love Honeycrisp or Granny Smith)

For the Streusel Topping:

• All-Purpose Flour: 1/2 cup
• Brown Sugar: 1/4 cup, packed
• Granulated Sugar: 2 tablespoons
• Cold Unsalted Butter: 1/4 cup (cut into small cubes)
• Ground Cinnamon: 1/2 teaspoon

Step-by-Step to Muffin Magic

Okay, let’s get baking! Don’t be intimidated – I’ve broken down the steps to make it super easy. We’ll tackle the streusel first, then move on to the muffin batter. I promise, you’ll be enjoying warm, delicious muffins in no time.

Making the Streusel Topping:

1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
2. Add the cold, cubed butter. Using a pastry blender (or your fingers – just work quickly!), cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Place the streusel topping in the refrigerator while you prepare the muffin batter. This helps the butter stay cold and prevents it from melting while baking.

Mixing the Apple Pumpkin Muffin Batter:

1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. I prefer liners for easy cleanup!
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, apple cider (or milk), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay.
5. Gently fold in the diced apples.

Assembling and Baking the Muffins:

1. Fill each muffin liner about 2/3 full with batter.
2. Sprinkle a generous amount of streusel topping over each muffin.
3. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking around 18 minutes – ovens vary!
4. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Tricks for Muffin Perfection

Want to take your muffins from good to *amazing*? Here are a few of my favorite tips:

• Don’t Overmix: Overmixing develops the gluten in the flour, leading to tough muffins. Mix until just combined.
• Use Cold Butter for Streusel: Cold butter is key to creating that crumbly, irresistible streusel topping.
• Room Temperature Ingredients: While the streusel needs cold butter, using room temperature eggs will help them incorporate more evenly into the batter.
• Apple Choice: Honeycrisp apples offer a perfect balance of sweet and tart, but Granny Smith apples will give you a tangier flavor. Feel free to experiment!
• Spice It Up: Adjust the spices to your liking. If you love cinnamon, add a bit more! A pinch of cloves can also add a warm depth.
• Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.

Variations for the Adventurous Baker

Feeling creative? Here are a few ways to switch things up:

• Add Nuts: Chopped pecans or walnuts would be delicious in the streusel topping or folded into the batter.
• Chocolate Chips: Stir in 1/2 cup of chocolate chips (milk, dark, or semi-sweet) for a chocolatey twist.
• Maple Glaze: Drizzle a simple maple glaze over the cooled muffins for extra sweetness. Just whisk together powdered sugar with a little maple syrup and milk until smooth.
• Cream Cheese Filling: For an extra-special treat, try filling the muffins with a dollop of cream cheese filling before baking. Like the ones in the PUMPKIN CREAM CHEESE MUFFINS!

Making it Gluten-Free

Want to make these muffins gluten-free? No problem! Here’s how:

• Use a 1-to-1 gluten-free all-purpose flour blend. Make sure it contains xanthan gum, or add 1/2 teaspoon of xanthan gum to the dry ingredients.
• Follow the recipe as written, but be extra careful not to overmix the batter.
• Gluten-free muffins may bake a little faster, so keep an eye on them and start checking for doneness a few minutes early.

Why These Muffins Are Simply the Best

Honestly, what’s not to love? The combination of apples and pumpkin is a match made in autumn heaven. The streusel topping adds the perfect amount of sweetness and crunch. Plus, these muffins are easy to make and perfect for breakfast, brunch, or a snack. They’re also a great way to use up leftover pumpkin puree. Speaking of pumpkin, if you’re looking for another great recipe, you should check out these PUMPKIN SNICKERDOODLES.

More Fall Baking Inspiration

Once you’ve mastered these apple pumpkin streusel muffins, you might be looking for more fall baking ideas! I’ve got you covered. If you’re an apple fanatic, you MUST try these APPLE CIDER CHEESECAKE COOKIES! Or, for a crowd-pleasing dessert, you could make this easy APPLE CRISP. If you want a muffin with a bit more of an earthy taste, you might like these PUMPKIN STREUSEL MUFFINS. And for a snack you can take on the go, I recommend CARAMEL APPLE PUPPY CHOW.

Let’s Talk Apple Choices!

The type of apple you use can really change the flavor profile of these muffins! I mentioned Honeycrisp and Granny Smith earlier, but let’s dive a little deeper. Honeycrisp provides a lovely sweet-tart balance and holds its shape well during baking. Granny Smith, on the other hand, offers a more pronounced tartness that cuts through the sweetness of the muffin and streusel. Another great option is Fuji – it’s sweet, crisp, and adds a subtle honeyed flavor. Even Pink Lady apples will work beautifully, giving you a nice tart-sweet combo that’s slightly less intense than Granny Smith. Whatever apple you choose, just make sure it’s firm and doesn’t get too mushy when baked! And if you’re looking for another way to enjoy apples, this CINNAMON APPLE BREAD is another great place to use those apples!

Pumpkin Puree: The Real Deal

Okay, let’s talk pumpkin puree for a second. It’s crucial that you use *pumpkin puree* and NOT pumpkin pie filling. Pumpkin pie filling already contains spices and sugar, which will throw off the balance of your recipe. Look for 100% pure pumpkin puree in the can. The color should be a rich orange, and the texture should be smooth. If you’re feeling ambitious, you can even make your own pumpkin puree from scratch! Just roast a sugar pumpkin (also known as a pie pumpkin) until it’s tender, scoop out the flesh, and blend it until smooth. Freshly made pumpkin puree will give your muffins an even more intense pumpkin flavor. And if you’re looking to enjoy the taste of pumpkin in a drink, try this PUMPKIN SMOOTHIE!

Get Ready to Savor Fall’s Best!

There you have it – my go-to recipe for Apple Pumpkin Streusel Muffins! I hope you enjoy making and eating these as much as I do. Remember, baking is all about experimenting and having fun, so don’t be afraid to tweak the recipe to your liking. Happy baking, friend, and enjoy the cozy flavors of fall!

Apple Pumpkin Streusel Muffins

Amelia Chen-Morrison

These Apple Pumpkin Streusel Muffins are the perfect fall treat. Warm spices, sweet apples, and a crunchy streusel topping combine for a delicious and comforting muffin that’s perfect for breakfast, brunch, or a snack.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• 12-cup muffin tin
• Muffin liners (optional)
• Medium bowl
• Large bowl
• Whisk
• pastry blender or fork
• Measuring cups and spoons
• Wire rack

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 2 large eggs
• 1 cup pumpkin puree not pie filling
• ½ cup vegetable oil or melted coconut oil
• ½ cup apple cider or milk
• 1 teaspoon vanilla extract
• 1 cup diced apple Honeycrisp or Granny Smith
• ½ cup all-purpose flour for streusel
• ¼ cup packed brown sugar for streusel
• 2 tablespoons granulated sugar for streusel
• ¼ cup cold unsalted butter, cut into cubes for streusel
• ½ teaspoon ground cinnamon for streusel

Instructions

 

• Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
• In a medium bowl, whisk together the 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon for the streusel topping.
• Add the cold, cubed butter to the streusel mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Place the streusel topping in the refrigerator while you prepare the muffin batter.
• In a large bowl, whisk together the 2 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, nutmeg, ginger, and salt.
• In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, apple cider (or milk), and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
• Gently fold in the diced apples.
• Fill each muffin liner about 2/3 full with batter.
• Sprinkle a generous amount of streusel topping over each muffin.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use cold butter when making the streusel topping. This will help create a crumbly texture. Do not overmix the muffin batter; overmixing can result in tough muffins. Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage. For variations, consider adding chopped nuts or chocolate chips to the batter. A maple glaze can also be drizzled over the cooled muffins for extra sweetness.