Apple Pumpkin Streusel Muffins
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.
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.