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Apple Pumpkin Streusel Muffins

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These apple pumpkin streusel muffins combine the cozy flavors of fall—warm cinnamon, nutmeg, juicy apple, and earthy pumpkin—topped with a buttery, crumbly streusel. Perfect for breakfast, brunch, or a comforting snack, they’re easy to make and sure to please any crowd.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (for batter)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup vegetable oil (or melted coconut oil or unsalted butter)
  • 2 large eggs, room temperature
  • 1/4 cup milk (dairy or plant-based)
  • 2 teaspoons vanilla extract
  • 1 medium firm apple, peeled and diced small (about 1 cup)
  • 1/3 cup all-purpose flour (for streusel)
  • 1/3 cup old-fashioned rolled oats (optional, for streusel)
  • 1/3 cup brown sugar, packed (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Make the streusel: In a small bowl, combine 1/3 cup flour, 1/3 cup oats, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add 3 tablespoons cold butter cubes and cut into the dry ingredients with a fork or pastry cutter until the mixture resembles coarse crumbs. Chill in the fridge while you prepare the batter.
  3. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon allspice.
  4. In a medium bowl, whisk together 3/4 cup pumpkin puree, 1/3 cup oil, 2 eggs, 1/4 cup milk, and 2 teaspoons vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few flour streaks are okay.
  6. Fold in the diced apple until evenly distributed.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Sprinkle a generous spoonful of chilled streusel over each muffin, pressing down lightly so it sticks.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best results, use cold butter for the streusel and chill the topping before baking. Do not overmix the batter to keep muffins tender. Use firm apples like Honeycrisp or Granny Smith. Muffins can be made gluten-free or vegan with appropriate substitutions. Add nuts or dried fruit for variation. Muffins freeze well for up to 2 months.

Nutrition

Keywords: apple pumpkin muffins, streusel muffins, fall breakfast, easy muffin recipe, pumpkin apple muffins, autumn baking, brunch, snack, cozy, cinnamon, nutmeg, homemade muffins

Find it online: https://blairrecipes.com/apple-pumpkin-streusel-muffins-recipe-best-easy-fall-breakfast/