Apple Pumpkin Streusel Muffins Recipe – Easy Autumn Baking Treats

Posted on August 25, 2025

apple pumpkin streusel muffins - featured image

The first time I pulled a batch of apple pumpkin streusel muffins from the oven, the kitchen smelled like a crisp orchard and cozy pumpkin patch collided. Warm cinnamon, a hint of nutmeg, and sweet baked apples filled the air—honestly, it was impossible not to sneak a muffin before they cooled. You know how some recipes just feel like autumn in a bite? This is that muffin.

My love for apple pumpkin streusel muffins started on one of those chilly October mornings when you crave something comforting but still want to sneak a little fruit and veg into your breakfast. I’d always made pumpkin bread and apple crumb cake, but combining the two was kind of an experiment (and it’s become a fall tradition in my house ever since).

These muffins hit all the right notes: fluffy crumb, juicy apple bits, earthy pumpkin, and a crunchy streusel that’s good enough to eat by the spoonful. They’re perfect for packing in lunchboxes, bringing to brunch, or—let’s face it—snacking straight from the pan with a cup of coffee. If you’re looking for a new autumn baking treat, apple pumpkin streusel muffins are about to become your go-to.

I’ve tested this recipe so many times that I could probably make it with my eyes closed. Each batch gets a little better—sometimes I use honeycrisp apples, sometimes granny smith. As a self-confessed muffin enthusiast, I can promise you: these are worth every bite. Let’s bake!

Why You’ll Love This Recipe

Quick & Easy: From mixing to baking, these muffins are ready in under 40 minutes. Perfect for those “I need homemade muffins now” moments.
Simple Ingredients: Nothing fancy here—you’ll find everything in your pantry or a quick trip to the store. Flour, pumpkin puree, apples, and all those warm spices.
Perfect for Autumn Gatherings: Brunch, bake sales, weekend breakfasts, or holiday coffee breaks—these muffins bring that cozy seasonal vibe.
Crowd-Pleaser: Trust me, kids, adults, and even picky eaters have devoured these without a crumb left behind.
Unbelievably Delicious: The combination of juicy apples and smooth pumpkin is downright dreamy, and the streusel topping? That’s the magic.

So, what makes these apple pumpkin streusel muffins stand out? First, the apples are diced small so you get a burst of tart-sweet flavor in every bite, and the pumpkin keeps everything moist and tender. The streusel topping is thick, not skimpy—think bakery-style crunch, not a sad sprinkle.

I’ve tried dozens of muffin recipes (some too dry, some too bland), but this one uses melted butter in the streusel to make it extra crumbly and golden. The batter is spiced just right—not overpowering, but enough to bring out the best in both apple and pumpkin. If you’ve ever wanted fall flavors in a portable, shareable package, this is it.

Honestly, these muffins are the kind that make you pause after the first bite. They’re comforting, warm, and just a bit indulgent—perfect for making memories around the table or sneaking a cozy snack in the afternoon. Whether you’re a muffin newbie or a seasoned home baker, this recipe is friendly, forgiving, and always impressive.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily make swaps for dietary needs or flavor twists.

For the Muffin Batter:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2/3 cup (135g) granulated sugar
- 1/3 cup (70g) light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/4 cup (60ml) milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 1/4 cups (180g) apple, peeled and diced small (about 1 large apple; Granny Smith or Honeycrisp are great)
For the Streusel Topping:
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 tbsp (25g) light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup (55g) unsalted butter, melted
- Pinch of salt

Ingredient Tips:

For extra flavor, use fresh, crisp apples. Honeycrisp gives sweetness, Granny Smith adds tartness.
If you’re out of pumpkin puree, roasted butternut squash works in a pinch.
Swap the all-purpose flour for almond flour for a gluten-free option (muffins will be a bit more crumbly).
Use coconut sugar in place of brown sugar for a refined-sugar-free batch.
Milk can be dairy or unsweetened almond/oat milk—both work well.

When I’m feeling extra fancy, I’ll toss in a handful of chopped pecans or walnuts to the streusel. If apples aren’t in season, pears are a good backup. These ingredients are flexible—just keep the ratios the same for best results.

Equipment Needed

Muffin Pan: Standard 12-cup pan works best. Nonstick or lined with paper muffin cups.
Mixing Bowls: Two medium bowls—one for wet, one for dry ingredients.
Whisk & Spatula: Whisk for blending, spatula for folding (I always use silicone for easy cleanup).
Measuring Cups & Spoons: Accurate measurements make a difference in muffin texture.
Apple Peeler & Knife: A small paring knife works for dicing apples. If you have an apple corer, that’s handy but optional.
Cooling Rack: For cooling muffins evenly (or just a clean kitchen towel if you don’t have one).

If you don’t have a muffin pan, a mini loaf pan or even oven-safe ramekins will work—just adjust baking times. I’ve baked these in silicone muffin liners, which are budget-friendly and easy to reuse. Regular metal pans tend to bake more evenly, but if you use dark-coated pans, check a few minutes early as they brown faster.

Maintenance tip: If you use nonstick pans, hand-wash gently to keep the coating in good shape. Even my oldest muffin tin still bakes up golden muffins after years of gentle cleaning!

Preparation Method

Preheat & Prep:
Preheat your oven to 375°F (190°C). Line the muffin pan with paper liners or lightly grease with oil or nonstick spray. (Tip: Greasing the pan helps prevent sticking, especially with juicy apples.)
Make the Streusel:
In a small bowl, mix 1/3 cup flour, 1/4 cup granulated sugar, 2 tbsp brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Drizzle in 1/4 cup melted butter, stirring until the mixture forms damp, crumbly clumps. Set aside. (If it’s too dry, add a teaspoon more melted butter.)
Mix Dry Ingredients:
In a medium bowl, whisk together 1 3/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger.
Mix Wet Ingredients:
In a separate bowl, whisk 2 eggs, 2/3 cup granulated sugar, 1/3 cup brown sugar, 1 cup pumpkin puree, 1/2 cup oil, 1/4 cup milk, and 1 tsp vanilla extract until smooth and glossy. (It should smell sweet and spicy—like autumn in a bowl.)
Combine Batter:
Add dry ingredients to wet, folding gently with a spatula until just combined. Don’t overmix—the batter should be thick and slightly lumpy.
Fold in Apples:
Gently stir in 1 1/4 cups diced apple. The apple bits should be evenly distributed, but don’t mix too vigorously.
Fill Muffin Cups:
Divide the batter evenly among the 12 muffin cups (about 3/4 full each). (If you’re eyeballing, they should look rounded but not overflowing.)
Add Streusel Topping:
Sprinkle the streusel generously over each muffin, pressing lightly so it sticks. You want a thick layer—don’t be shy!
Bake:
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Muffins should be golden brown and the streusel crisp.
Cool:
Let muffins cool in pan for 5 minutes, then transfer to a cooling rack. (Hot muffins can be fragile, so use a spoon to help lift them out if needed.)

Troubleshooting:

If muffins sink in the middle, oven might be too cool or batter overmixed.

<lidry a="" add="" butter.

Apples leaking moisture? Dice smaller and pat dry with a paper towel before folding in.

Personal Tips: I always set my timer for the minimum bake time and check early—every oven’s a little different. If muffins brown too quickly, tent with foil for the last few minutes. For extra bakery-style domes, let the batter rest while you prep the streusel (5 minutes works wonders).

Cooking Tips & Techniques

There’s a knack to getting apple pumpkin streusel muffins just right, and a few tricks make all the difference. I learned (the hard way) that overmixing is the enemy of fluffy muffins—so once the flour is almost combined, I stop, even if a few streaks remain.

Don’t Overmix: Mix wet and dry ingredients until just combined. Muffins get tough if you work the batter too long.
Streusel Consistency: The topping should be damp and clumpy. If it’s powdery, add a teaspoon more melted butter.
Apple Prep: Dice apples small, about 1/4-inch cubes. Big chunks can sink or make muffins soggy.
Oven Temperature: Preheat thoroughly. An oven thermometer helps if your oven runs hot or cool (mine is always 10 degrees off—go figure).
Test for Doneness: Insert a toothpick into the center. A few moist crumbs are okay, but wet batter means they need more time.
Batch Cooking: If doubling the recipe, rotate pans halfway through baking to ensure even browning.

Multitasking tip: Prep the streusel while the oven heats, and chop apples during the batter’s resting time. If you’re short on time, pre-diced apples (from the produce section) are a lifesaver, though fresh is always tastier.

Consistency matters—measure flour by spooning into the cup and leveling with a knife. Scooping packs too much and leads to dense muffins (I learned this after a few brick-like batches). Trust your senses: batter should smell like pumpkin spice, and the streusel should feel crumbly, not greasy.

Variations & Adaptations

Apple pumpkin streusel muffins are pretty flexible. Here are a few favorite twists I’ve tried—each one keeps the spirit of autumn baking but lets you personalize for taste or dietary needs.

Gluten-Free Variation: Swap the flour for a 1:1 gluten-free baking blend. Almond flour works, but muffins will be softer and a bit more fragile.
Vegan Adaptation: Replace eggs with flaxseed “eggs” (2 tbsp ground flax + 5 tbsp water, let sit 5 minutes). Use non-dairy milk and coconut oil.
Nutty Streusel: Add 1/4 cup chopped pecans or walnuts to the topping for crunch and flavor. My kids love the nutty version best!
Fruit Swap: Substitute diced pears for apples, or mix in dried cranberries for a tart twist.
Spice It Up: Add 1/4 tsp ground cloves or cardamom for extra warmth.
Low-Sugar Option: Use monk fruit sweetener or coconut sugar, and halve the brown sugar for a lighter taste.

Personal favorite? I sometimes swirl in a spoonful of cream cheese before baking—kind of like a hidden cheesecake center. If you have nut allergies, leave out nuts or use sunflower seeds in the streusel. For mini muffins, reduce bake time by 5-7 minutes; they’re perfect for snacking.

Serving & Storage Suggestions

Apple pumpkin streusel muffins are best served warm—fresh from the oven, with the streusel crunchy and crumb fragrant. But they’re just as good at room temperature, which makes them handy for brunch spreads or lunchboxes.

Serving: Serve with coffee, spiced chai, or a cold glass of milk. For a brunch board, pair with fruit salad, yogurt parfaits, or a sharp cheddar cheese.
Presentation: Arrange muffins on a rustic wooden board, sprinkle a little cinnamon over the top, and add apple slices for a Pinterest-worthy look.

Storage:

Keep muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate up to 6 days.
Freeze individually wrapped muffins for up to 2 months. Thaw overnight in the fridge, then warm in the oven for a few minutes.

To reheat, microwave for 10-15 seconds (just until warm) or pop in a 350°F (175°C) oven for 5 minutes. Flavors deepen after a day or two—so if you can resist eating them all at once, you’re in for an even richer treat tomorrow.

Nutritional Information & Benefits

Each apple pumpkin streusel muffin has roughly:

Calories: 185
Fat: 7g
Carbs: 28g
Protein: 3g
Fiber: 2g

Health Benefits: Pumpkin is packed with vitamin A, fiber, and antioxidants. Apples add vitamin C and natural sweetness, while using vegetable oil keeps saturated fat low. You can easily make these muffins dairy-free or gluten-free for dietary needs.

Allergens: Contains wheat, eggs, and dairy (if using regular milk and butter). For nut-free, simply skip any optional nuts in the streusel.

From a wellness perspective, these muffins bring a little extra nutrition to your treat table. I love that you get a serving of fruit and veg in every bite—makes them feel a bit more wholesome for breakfast or snacking!

Conclusion

Apple pumpkin streusel muffins are everything I want in an autumn treat: cozy, flavorful, and easy enough to whip up on a whim. Whether you’re baking for family, friends, or just yourself, this recipe is a keeper. The classic flavors of apple and pumpkin, that irresistible crumbly topping—honestly, it’s hard not to crave them year-round.

Don’t be afraid to make these your own: swap spices, change up the fruit, or try fun toppings. I love sharing these muffins at fall gatherings, but sometimes I just bake a batch to fill the kitchen with that autumn scent.

Give these muffins a try, and let me know how you love to personalize them! Drop a comment below if you have a favorite variation or if you baked them for a special occasion. Happy autumn baking—may your kitchen be filled with cinnamon and smiles!

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree. Pumpkin pie filling has added sugar and spices, which can change the taste and texture of your muffins.

What apples work best for apple pumpkin streusel muffins?

Granny Smith apples add tartness, while Honeycrisp brings sweetness. Both hold their shape well during baking—avoid softer apples like Red Delicious.

How can I make these muffins gluten-free?

Swap the all-purpose flour for a gluten-free 1:1 baking blend. Almond flour works too but will make softer, slightly crumbly muffins.

Can I freeze these muffins?

Absolutely! Cool muffins completely, wrap them individually, and freeze for up to 2 months. Thaw overnight and reheat before serving for best texture.

What if I don’t have muffin liners?

Just grease the muffin pan well with oil or nonstick spray. Muffins may stick a little—let them cool 5 minutes before gently loosening with a spoon.

Pin This Recipe!