Apple Pumpkin Streusel Muffins are a cozy treat that feels perfect any time of year, especially when the air is crisp and the leaves are turning. These muffins are soft and moist from pumpkin, with little bits of fresh apple adding a nice sweet and tart touch. Topped with a crumbly streusel that gives just the right amount of crunch, they strike a lovely balance between tender and textured.
I love making these muffins on a slow weekend morning because the warm spices like cinnamon and nutmeg fill the kitchen, making it smell like fall itself. I usually eat them slightly warmed with a smear of butter, which just melts right into the fluffy crumb. They’re also great for lunchboxes or as a quick snack whenever I need a little pick-me-up.
If you want a tip, try dicing the apples small so they bake evenly and give a surprise of juicy sweetness in every bite. These muffins remind me of simple times shared with family, gathered around the table sipping hot apple cider and enjoying a quiet moment together. They feel like a little hug in muffin form, and once you try them, I bet you’ll feel the same way too.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree adds moisture and a mild, earthy flavor. You can also use fresh pumpkin cooked and mashed, but canned is easier and consistent.
Apples: I suggest Fuji or Honeycrisp for their sweet-tart balance and firmness. You can swap with Gala or Granny Smith apples if you prefer a tarter bite.
Spices: Cinnamon, nutmeg, ginger, and cloves bring warmth to the muffins. Feel free to adjust the amounts or leave out cloves if you don’t enjoy their strong taste.
Oil: Vegetable oil keeps the muffins moist. If you want a different flavor, melted coconut oil works well, or use melted butter for richness.
Streusel topping: The butter-flour-sugar combo creates that crumbly top. For a healthier twist, try using coconut sugar or reducing the sugar slightly.
How Do I Make the Streusel Topping Perfectly Crumbly?
The streusel is simple but key to adding texture. Use cold butter and cut it into the dry ingredients until you have pea-sized crumbs.
- Chill the butter before you start for better texture.
- Use a pastry cutter, two forks, or your fingers to mix butter and dry ingredients.
- Don’t overwork — stop when crumbly pieces form for a crunchy, not greasy, topping.
- Sprinkle evenly and a bit generously on muffins before baking for the best crunch.
Equipment You’ll Need
- 12-cup muffin tin – I recommend this to get uniformly baked muffins with nice rise.
- Muffin liners or cooking spray – helps remove muffins easily and keeps them from sticking.
- Mixing bowls – one large for wet ingredients, one medium for the streusel, and one for dry ingredients.
- Whisk or fork – great for mixing wet ingredients and dry spices smoothly.
- Pastry cutter, fork, or your fingers – to cut in the cold butter for the streusel topping.
- Measuring cups and spoons – precise measurements help with perfect results.
- Cooling rack – allows muffins to cool evenly and keeps the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Chopped nuts (like pecans or walnuts) in the batter or streusel add crunch and flavor.
- Swap apple for pear or add dried cranberries for extra tartness and color.
- Use maple syrup or honey instead of some sugar for a richer sweetness.
- Mix in a handful of chocolate chips or white chocolate chunks for a sweet surprise.
Apple Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 cup peeled and finely chopped apple (such as Fuji or Honeycrisp)
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp cold unsalted butter, cut into small cubes
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow a few extra minutes for cooling before enjoying your muffins.
Step-by-Step Instructions:
1. Prepare Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Make the Streusel Topping:
In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter, two forks, or your fingers, cut the butter into the dry ingredients until the mixture looks crumbly with pea-sized pieces. Set aside while you prepare the batter.
3. Combine Dry Ingredients for Muffins:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well blended.
4. Mix Wet Ingredients:
In another large bowl, whisk the pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla extract together until smooth and fully combined.
5. Combine Wet and Dry Ingredients:
Pour the dry ingredients into the wet mixture. Gently fold the batter with a spatula until just combined. Be careful not to overmix, as this can make your muffins tough.
6. Add Apples:
Fold the finely chopped apples into the batter evenly.
7. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling them about three-quarters full.
8. Top with Streusel:
Sprinkle the prepared streusel topping generously over each muffin.
9. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool and Serve:
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Can I Use Frozen Pumpkin Puree Instead of Canned?
Yes! Just make sure to thaw the frozen pumpkin puree completely and drain any excess liquid before using it in the recipe to avoid soggy muffins.
What Can I Substitute for Apples?
If you don’t have apples, pears work great as a similar juicy, slightly sweet option. You can also add dried cranberries or chopped nuts for extra texture and flavor.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. To freeze, wrap individually in plastic wrap and place in a freezer bag; thaw at room temperature before eating.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just give it a gentle stir before spooning it into the muffin tin and baking as directed.
