Description

These apple pumpkin streusel muffins combine tender pumpkin spice batter with juicy apple bits and a crunchy streusel topping for the ultimate autumn treat. Perfect for breakfast, brunch, or snacking, they’re easy to make and packed with cozy fall flavors.

Ingredients

Scale

1 3/4 cups 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 granulated sugar
1/3 cup light brown sugar, packed
2 large eggs, room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil (or melted coconut oil)
1/4 cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 1/4 cups apple, peeled and diced small (about 1 large apple; Granny Smith or Honeycrisp)
For the Streusel Topping:
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 tbsp light brown sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
Pinch of salt

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease.
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 and stir until crumbly. Set aside.
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.
In another 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.
Add dry ingredients to wet ingredients and fold gently with a spatula until just combined. Do not overmix.
Fold in 1 1/4 cups diced apple until evenly distributed.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Sprinkle streusel topping generously over each muffin, pressing lightly to adhere.
Bake for 18-22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool muffins in pan for 5 minutes, then transfer to a cooling rack.

Notes

For gluten-free muffins, substitute a 1:1 gluten-free flour blend. For vegan, use flax eggs and non-dairy milk/oil. Dice apples small for best texture. Let batter rest 5 minutes for bakery-style domes. Streusel can be made nutty with pecans or walnuts. Muffins freeze well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 16
Sodium: 160
Fat: 7
Saturated Fat: 2
Carbohydrates: 28
Fiber: 2
Protein: 3

Keywords: apple pumpkin muffins, streusel muffins, autumn baking, fall recipes, pumpkin apple muffins, easy muffins, breakfast, brunch, snack