Fall is here, and you know what that means—apple picking, pumpkin everything, and sweaters that are basically wearable blankets. These Apple Pumpkin Streusel Muffins are like autumn baked into a cozy little package. Perfectly spiced, packed with fresh apple chunks, and topped with a buttery crumble, they’re my go-to when I want something comforting but not a whole army of muffins (just four perfect ones—small batch for the win!).
As a mom of three, sometimes I need a sweet treat that doesn’t leave me drowning in leftovers—or kids fighting over the last one. That’s where these muffins shine. They’re quick, easy, and so flavorful, you’ll wonder how something so simple can taste this good.
Table of Contents
Why You’ll Love These Apple Pumpkin Streusel Muffins
- Small batch = less waste. Just four muffins—perfect for a cozy morning or an after-school snack.
- Flavor-packed. Pumpkin puree + fresh apples + warm spices = autumn magic.
- Quick to bake. Just 28 minutes from start to finish.
- Perfectly balanced. Not too sweet, not too heavy—just the right amount of indulgence.
What Do Apple Pumpkin Streusel Muffins Taste Like?
Imagine the warmth of pumpkin pie, the sweetness of apple crisp, and the tenderness of a bakery-style muffin. The pumpkin keeps the muffins moist, the apples add juicy bursts of flavor, and the cinnamon streusel on top? Pure bakery bliss. They smell so good baking, you’ll be tempted to hover by the oven like I do.
Ingredients You’ll Need for Apple Pumpkin Streusel Muffins
One of the best things about these Apple Pumpkin Streusel Muffins is that they come together with simple pantry staples and fresh fall produce. Nothing fancy, nothing intimidating—just wholesome, cozy ingredients you probably already have in your kitchen. Let’s break them down:
For the Streusel Topping
This crunchy, buttery topping is what makes these muffins feel like they came straight out of a bakery case.
- All-Purpose Flour (3 tablespoons) – The base of the crumble, flour helps bind everything together while keeping that signature crumbly texture.
- Unsalted Butter (1 ½ tablespoons, cold and cubed) – Cold butter is key! It melts as the muffins bake, creating those golden, crunchy streusel nuggets we all love.
- Brown Sugar + Granulated Sugar (1 ½ tablespoons brown sugar + 2 teaspoons white sugar) – Brown sugar adds caramel-like depth, while granulated sugar gives a lighter sweetness and helps the topping crisp up.
- Cinnamon or Pumpkin Pie Spice (¼ teaspoon) – Either one works! Cinnamon gives a cozy classic touch, while pumpkin pie spice doubles down on fall flavor.
- Pinch of Salt – A little salt balances all the sweetness.
- Diced Apples (about 1 ½ tablespoons) – Stirring in a few fresh apple bits takes this streusel to the next level—like a mini apple crisp on top of your muffin!
(If you love streusel toppings as much as I do, check out my Apple Cranberry Pecan Salad Recipe—it uses candied pecans for a similar sweet crunch.)
For the Muffins
The muffin base is tender, moist, and lightly spiced—basically everything you want in a cozy fall bake.
- Sour Cream (1 ½ tablespoons, room temp) – Adds richness and moisture. Sour cream makes these muffins soft and prevents them from drying out. (Greek yogurt works too!)
- Pumpkin Puree (5 tablespoons) – Make sure to grab pure pumpkin, not pumpkin pie filling. I usually reach for Libby’s brand—it’s thicker and less watery than others.
- Apple Juice (1 tablespoon) – A subtle way to boost the apple flavor. Don’t have it? Swap with orange juice or even water.
- Granulated Sugar + Brown Sugar (3 tablespoons white + 2 tablespoons light brown) – The combo adds both sweetness and depth.
- Egg Yolk (1, room temp) – Just the yolk keeps the muffins tender without being too eggy.
- Vanilla Extract (½ teaspoon) – A little vanilla rounds out all the flavors.
- Fresh Apple (½ cup, small cubes) – I use Honeycrisp because it’s sweet-tart and holds up while baking. Granny Smith will give a tangier twist, while Fuji brings extra sweetness.
- All-Purpose Flour (½ cup + 1 tablespoon) – Provides the structure for the muffins. Measure carefully and don’t pack it down.
- Baking Soda (¼ teaspoon) – Gives lift, helping the muffins rise tall and fluffy.
- Salt (⅛ teaspoon) – Essential for balance.
- Pumpkin Pie Spice (¾ teaspoon) – That perfect mix of cinnamon, nutmeg, ginger, and cloves—like fall in a jar.
💡 Ingredient Spotlight:
What makes these Apple Pumpkin Streusel Muffins so special is the combo of two seasonal stars—apples and pumpkin. Pumpkin keeps the muffins moist and flavorful, while the apple chunks add little juicy bursts. It’s basically like baking an Apple Stuffed Acorn Squash and a pumpkin pie into one cozy handheld treat.
👉 Pro Tip: You’ll have leftover pumpkin from the can—don’t let it go to waste! Use it to whip up another batch of my Coconut Curry Pumpkin Soup for a savory twist. Sweet and savory pumpkin recipes are the best way to stretch one can through the whole week!
Step-by-Step Instructions for Apple Pumpkin Streusel Muffins
Let’s walk through this recipe together. Baking these Apple Pumpkin Streusel Muffins is simple, but I’ll give you plenty of detail so you feel confident at every stage. From mixing the buttery streusel topping to folding in fresh apple chunks, each step builds layers of cozy fall flavor.
Step 1: Make the Streusel Topping
In a small bowl, combine flour, cold cubed butter, brown sugar, granulated sugar, a pinch of salt, and cinnamon (or pumpkin pie spice). Use your fingertips or a fork to press and crumble the butter into the flour mixture until you have little pea-sized chunks. These buttery nuggets will bake into a crunchy, golden topping.
Now, stir in about 1 ½ tablespoons of diced apple. This gives the streusel a juicy, apple-crisp style twist that makes these muffins extra special. Place the bowl in the fridge while you make the muffin batter—keeping the butter cold is the secret to a perfect streusel.
(If you’re a streusel fan like me, you might also love my Sweet Potato Gratin with Smoked Gouda—it uses a crispy topping too, but in a savory way!)
Step 2: Prepare the Muffin Batter
Preheat your oven to 425°F and line a muffin tin with 4 paper liners. (This is a small-batch recipe, so no need to drag out a giant pan.)
In a medium mixing bowl, whisk together:
- Sour cream
- Pumpkin puree
- Apple juice (or orange juice/water)
- Granulated sugar + brown sugar
- Egg yolk
- Vanilla extract
Whisk until smooth and creamy, then fold in your ½ cup of diced apple. The batter should already smell like fall at this point!
Step 3: Mix the Dry Ingredients Separately
In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Keeping the dry ingredients separate at first makes sure everything is evenly distributed—no clumps of spice or baking soda.
Step 4: Combine Wet and Dry Ingredients
Sprinkle the dry mixture over the wet pumpkin mixture. Using a spatula, gently fold the two together until no flour streaks remain. Be careful not to overmix—stirring too much will make the muffins dense and chewy instead of soft and fluffy.
The batter should be thick but scoopable, with apple chunks peeking through.
Step 5: Fill the Muffin Liners
Divide the batter evenly among the 4 muffin liners. Each should be about ¾ full. Don’t worry if it looks like a small amount—they puff up beautifully in the oven.
Now, take your chilled apple streusel topping and sprinkle it generously over each muffin. Press lightly so it sticks. This crunchy crown is what makes these Apple Pumpkin Streusel Muffins irresistible.
Step 6: Bake in Two Stages
Here’s the trick to bakery-style muffins with tall, domed tops: start baking at a higher temperature, then lower the heat.
- Bake at 425°F for 5 minutes. This blast of heat helps the muffins rise quickly.
- Without opening the oven, reduce the temperature to 350°F and continue baking for another 11–13 minutes, or until a toothpick inserted in the center comes out mostly clean.
Your kitchen will smell like an autumn candle shop while these bake. Truly magical.
Step 7: Cool and Serve
Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to finish cooling.
They’re delicious warm, but if you can resist, let them cool completely so the streusel topping sets into that perfect crunchy texture. Pair with a hot cup of coffee, tea, or even apple cider for the ultimate fall treat.
(For another cozy fall bake, try my Apple Pecan Fall Salad as a savory-sweet side—it pairs beautifully with these muffins for a brunch spread.)
👉 And there you have it: step-by-step Apple Pumpkin Streusel Muffins that look and taste like they came from a bakery but were made right in your kitchen.
Tips and Tricks for Perfect Muffins
- Don’t skip the high-heat start. That first 5 minutes at 425°F gives your muffins tall, bakery-style tops.
- Use the right pumpkin. Stick with pure canned pumpkin, not pumpkin pie filling (they’re sneaky with those extra sugars and spices).
- Apple matters. Honeycrisp works beautifully, but Granny Smith will add a tangy twist.
- Double it up. Need more muffins? This recipe doubles easily.
- Freezer friendly. Wrap individually and freeze for up to 3 months. Just thaw at room temp.
(Confession: I once hid a few in the freezer to keep them away from my kids… and from myself. They found them anyway.)
Storage
- Store covered at room temp for 3–5 days.
- Freeze individually wrapped muffins for up to 3 months.
FAQs
Can I make these into mini muffins?
Yes! You’ll get about 10–12. Skip the high-heat start and bake for about 12 minutes.
What can I use instead of sour cream?
Greek yogurt works well if that’s what you’ve got.
Do I have to use apple juice?
Nope! Orange juice or even water will do just fine.
Conclusion
These Apple Pumpkin Streusel Muffins are the perfect way to bring fall flavors into your kitchen without a huge batch sitting around. They’re warm, tender, and topped with the most irresistible apple-studded crumble. So brew some coffee, light that cinnamon candle, and treat yourself—you deserve it.
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Apple Pumpkin Streusel Muffins
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 35 minutes
- Yield: 4 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Tender pumpkin-apple muffins crowned with a buttery, crunchy streusel—cozy fall spices, juicy apple bits, and bakery-style domed tops.
Ingredients
For the Streusel Topping
3 tablespoons all-purpose flour
1½ tablespoons unsalted butter, cold and cubed
1½ tablespoons brown sugar
2 teaspoons granulated sugar
¼ teaspoon cinnamon or pumpkin pie spice
Pinch of salt
1½ tablespoons diced apple
For the Muffins (Small Batch, 4 muffins)
1½ tablespoons sour cream, room temperature (or Greek yogurt)
5 tablespoons pumpkin puree (pure pumpkin, not pie filling)
1 tablespoon apple juice (or orange juice/water)
3 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg yolk, room temperature
½ teaspoon vanilla extract
½ cup + 1 tablespoon all-purpose flour (measure lightly)
¼ teaspoon baking soda
⅛ teaspoon salt
¾ teaspoon pumpkin pie spice
½ cup fresh apple, small cubes (Honeycrisp, Granny Smith, or Fuji)
Instructions
1. Make the streusel: In a small bowl, combine flour, cold cubed butter, brown sugar, granulated sugar, spice, and a pinch of salt. Cut the butter in with fingers or a fork until pea-sized crumbs form; stir in diced apple. Refrigerate while you make the batter.
2. Preheat oven to 425°F (220°C). Line a muffin tin with 4 paper liners.
3. Wet mixture: In a medium bowl, whisk sour cream, pumpkin puree, apple juice, granulated sugar, brown sugar, egg yolk, and vanilla until smooth. Fold in the ½ cup diced apple.
4. Dry mixture: In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice until evenly combined.
5. Combine: Sprinkle dry mixture over wet and gently fold with a spatula just until no dry streaks remain—do not overmix. Batter will be thick.
6. Fill: Divide batter evenly among the 4 liners (about ¾ full). Top generously with chilled streusel; press lightly so it adheres.
7. Bake high then low: Bake at 425°F for 5 minutes, then (without opening the oven) reduce temperature to 350°F (175°C) and bake 11–13 minutes more, until a toothpick comes out mostly clean.
8. Cool: Let muffins cool in the pan 10 minutes, then transfer to a rack to cool. Serve warm or at room temperature for the crunchiest streusel.
Notes
Keep streusel butter cold for the best crumbles.
Swap: Greek yogurt for sour cream; cinnamon for pumpkin pie spice.
Apples: Honeycrisp holds shape and adds sweetness; Granny Smith adds tang.
Small-batch friendly—double everything for 8 muffins and bake as directed.
Storage: Store covered at room temp 1 day or refrigerate up to 3 days; warm briefly to refresh streusel.
