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Apple Pumpkin Streusel Muffins

Cozy Apple Pumpkin Streusel Muffins for Fall Comfort

Delight in these Apple Pumpkin Streusel Muffins, combining sweet pumpkin and crisp apples for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup all-purpose flour Substitute with whole wheat flour for a healthier option.
  • 1/4 cup unsalted butter Cold and cut into cubes.
  • 1/4 cup light brown sugar Can substitute with granulated sugar.
  • 1/4 cup granulated sugar Adjust based on sweetness preference.
  • a pinch salt Enhances flavors.
  • 1/2 teaspoon ground cinnamon Or use pumpkin pie spice.
  • 1 cup diced apples Honeycrisp recommended.
  • 1/2 cup full-fat sour cream Can use Greek yogurt.
  • 1/2 cup pure canned pumpkin Not pumpkin pie filling.
  • 1/4 cup apple juice Orange juice or water can be used.
  • 1 large egg yolk At room temperature.
  • 1 teaspoon vanilla extract Optional.
  • 1/2 teaspoon baking soda Ensure it’s fresh.
  • 1 teaspoon pumpkin pie spice Optional for added flavor.
For the Streusel Topping
  • 1/4 cup all-purpose flour Use cold.
  • 2 tablespoons light brown sugar Can substitute with granulated sugar.
  • 1/2 teaspoon ground cinnamon Adjust flavor to taste.
  • 2 tablespoons cold butter Cubed and chilled.
  • 1/4 cup diced apples For added flavor in topping.

Equipment

  • muffin pan
  • Mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine flour, cold butter, brown sugar, granulated sugar, salt, and cinnamon. Blend until resembling pea-sized crumbs and fold in diced apples. Chill the mixture.
  2. Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.
  3. In a mixing bowl, whisk together sour cream, pumpkin, apple juice, and granulated sugar. Add room temperature egg yolk and vanilla extract, mixing until smooth. Fold in diced apples.
  4. In another bowl, blend all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually fold into the wet mixture, being careful not to overmix.
  5. Spoon batter into prepared liners and sprinkle streusel topping. Bake for 5 minutes at 425°F, then lower to 350°F (175°C) and bake 11-13 minutes until a toothpick comes out clean.
  6. Let muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 650IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Chill streusel mixture until baking. Avoid overbaking and check for doneness early. Use room temperature ingredients for best results.

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