Apple Pumpkin Streusel Muffins Recipe

These Apple Pumpkin Streusel Muffins are everything you love about fall wrapped up in one cozy bite. Imagine soft, spiced pumpkin muffins studded with juicy apple chunks, all crowned with a buttery cinnamon-apple streusel topping. They’re sweet, fragrant, and just the right amount of crumbly—like autumn in muffin form. Trust me, these muffins will have your kitchen smelling like a fall festival.

Why You’ll Love This Recipe

• Fall-Inspired Flavors: Pumpkin, apple, and warm spices make these muffins the ultimate autumn treat.
• The Streusel Factor: That buttery, crumbly topping with little pops of apple takes these muffins from simple to spectacular.
• Small-Batch Friendly: Makes just six muffins—perfect for a cozy family treat or weekend baking project.
• Moist & Tender: Thanks to the pumpkin purée and oil, these muffins stay soft and flavorful.

Ingredients

Here’s what you’ll need to make these Apple Pumpkin Streusel Muffins:

For the Muffins:

• All-Purpose Flour: The base of your muffins.
• Baking Soda & Baking Powder: Helps the muffins rise and stay fluffy.
• Salt: Balances out the sweetness.
• Cinnamon, Nutmeg & Cloves: Classic fall spice trio for warmth and aroma.
• Pumpkin Purée: Adds moisture, flavor, and that signature pumpkin goodness.
• Brown Sugar: For a rich, caramel-like sweetness.
• Vegetable Oil: Keeps the muffins moist.
• Egg: Binds everything together.
• Vanilla Extract: Enhances all the flavors.
• Apple (Honeycrisp or Granny Smith): Juicy, slightly tart apple bites that pair beautifully with pumpkin.

For the Streusel Topping:

• All-Purpose Flour: Forms the crumbly texture.
• Brown Sugar: Sweetens and deepens flavor.
• Cinnamon: Adds extra spice to the topping.
• Cold Unsalted Butter: Creates that perfect crumbly streusel.
• Finely Chopped Apple: A sweet little surprise in every bite of the topping.

Note: Exact ingredient measurements can be found in the recipe card below the article.

How to Make the Recipe

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C) and line a muffin tin with six paper liners (or lightly grease it).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together pumpkin purée, brown sugar, oil, egg, and vanilla until smooth and glossy.

Step 4: Combine Wet and Dry

Fold the dry ingredients into the wet mixture gently until just combined. Don’t overmix—we want soft, tender muffins.

Step 5: Add the Apples

Fold in the diced apple pieces for juicy little bursts in every bite.

Step 6: Fill the Muffin Cups

Divide the batter evenly into six muffin cups, filling each about three-quarters full.

Step 7: Make the Streusel

In a small bowl, mix flour, brown sugar, and cinnamon. Add the cold butter and use a fork or your fingertips to work it in until crumbly. Stir in the chopped apple.

Step 8: Top and Bake

Sprinkle the streusel evenly over each muffin. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!

Pro Tips for Making the Recipe

• Use Cold Butter for Streusel: This ensures a crumbly, bakery-style topping.
• Don’t Overmix the Batter: A few streaks of flour are fine—it keeps the muffins light.
• Apple Choice Matters: Use a tart apple like Granny Smith if you want contrast, or Honeycrisp for natural sweetness.
• Line Your Muffin Tin: Paper liners help keep the muffins moist and easy to remove.

How to Serve

• With Coffee or Tea: Perfect for a cozy fall breakfast.
• As Dessert: Warm them slightly and serve with a scoop of vanilla ice cream.
• Snack Time: Pack one in a lunchbox for a sweet autumn surprise.

Make Ahead and Storage

Storing Leftovers

Keep muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezing

Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature.

Reheating

Warm muffins in the microwave for 15–20 seconds, or in a 300°F oven for 5–7 minutes.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?
No—pumpkin pie filling already has added sugar and spices. Stick with pure pumpkin purée for the right texture and flavor.

Can I make these muffins without the streusel?
Yes! They’ll still be moist and flavorful, but the streusel adds a special crunchy-sweet touch.

What other apples work in this recipe?
Honeycrisp and Granny Smith are my top picks, but you can use Fuji, Gala, or Pink Lady depending on your sweetness preference.

Can I double the recipe?
Absolutely. Just double all ingredients and bake in two muffin pans for 12 muffins.