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.