Easy Apple Pumpkin Streusel Muffins Recipe
Enjoy the flavors of fall with these soft and moist muffins packed with fresh apples, pumpkin puree, and a buttery streusel topping. Perfect for breakfast or as a sweet treat with coffee!
Servings: 4
Calories: 293kcal
Ingredients
For the Streusel Topping:
- 3 tbsp all-purpose flour
- 1 ½ tbsp unsalted butter cold, cubed
- 1 ½ tbsp light brown sugar
- 2 tsp granulated sugar
- ¼ tsp ground cinnamon
- Pinch of salt
- 1 ½ tbsp diced apple from below
For the Muffins:
- 1 ½ tbsp full-fat sour cream
- 5 tbsp pure pumpkin puree
- 1 tbsp apple juice or water
- 3 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 large egg yolk
- ½ tsp vanilla extract
- ½ cup fresh apple diced (Honeycrisp or your choice)
- ½ cup + 1 tbsp all-purpose flour
- ¼ tsp baking soda
- ⅛ tsp salt
- ¾ tsp pumpkin pie spice
Instructions
- Prepare the Streusel: In a small bowl, combine flour, butter, sugars, cinnamon, and salt. Use your fingers or a fork to mix until crumbly. Stir in diced apple. Refrigerate.
- Make the Muffin Batter: Preheat the oven to 425°F. In a bowl, mix sour cream, pumpkin puree, apple juice, both sugars, egg yolk, and vanilla. Stir in diced apples.
- In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Fold into the wet ingredients until just combined.
- Assemble and Bake: Line a muffin tin with paper liners. Scoop batter into muffin cups. Top with streusel. Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for 11-13 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- You can use Greek yogurt instead of sour cream.
- For gluten-free muffins, use a 1:1 gluten-free flour blend.
- You can freeze muffins for up to 3 months. Wrap individually and store in a freezer bag.
Nutritional Facts (Per Muffin)
- Calories: 293 kcal
- Carbohydrates: 54g
- Protein: 5g
- Fat: 7g
- Saturated Fat: 4g
- Fiber: 2g
- Sugar: 25g
- Sodium: 150mg
- Potassium: 132mg