Apple Pumpkin Streusel Muffins are the perfect blend of fall flavors wrapped up in a soft, moist bite. These muffins bring together tender pumpkin and juicy apple chunks, all topped with a crunchy cinnamon streusel that adds just the right amount of sweetness and texture.
I love making these muffins on a crisp morning—they fill the kitchen with the warm smell of cinnamon and spice that instantly makes me feel cozy. What I especially like is how the apples stay juicy inside without making the muffin soggy, and that crumbly streusel on top gives each bite a little extra something to look forward to.
These muffins are great for breakfast, a snack, or even a simple dessert with a cup of tea or coffee. I often pack them for busy mornings or share them at gatherings because they’re easy to grab and always a crowd-pleaser. You really can’t go wrong with a muffin that tastes like the best parts of fall in every bite!
Key Ingredients & Substitutions
Pumpkin Puree: This gives the muffins moisture and that classic fall flavor. If you don’t have pumpkin, try using sweet potato puree or butternut squash puree as a delicious substitute.
Apples: Tart apples like Granny Smith hold up well and add a nice balance to the sweetness. You can use Fuji or Honeycrisp for a sweeter bite, but avoid very soft apples to keep texture right.
Flour: All-purpose flour works best for a tender crumb. For a healthier twist, you can swap half with whole wheat flour, but the muffins might be slightly denser.
Butter or Oil: Both add moisture, but butter gives a richer flavor. If you need dairy-free, vegetable oil or coconut oil are great choices.
Spices: Cinnamon, nutmeg, and cloves bring warmth and depth. Feel free to adjust the amounts based on your taste, or add a pinch of ginger for extra zing.
How Can I Make Sure the Streusel Topping Stays Crunchy?
The streusel topping is a key feature here and you want it to stay crumbly and delicious after baking. Here’s what helps:
- Use cold butter when mixing the streusel. Cut it into the dry ingredients quickly to create coarse crumbs.
- Don’t overwork the topping mixture—stop once it looks crumbly but not greasy.
- Sprinkle the streusel generously on top so it forms a thick layer that crisps nicely while baking.
- Bake muffins at the right temperature (around 350°F). If too hot, streusel may burn; too cool, it may stay soft.
- Let the muffins cool completely before storing to keep the topping crisp instead of soggy.
These tips help you get that perfect contrast of soft muffin and crunchy topping every time!
Equipment You’ll Need
- Mixing bowls – I find two bowls helpful to keep wet and dry ingredients separate until ready.
- Whisk or spoon – quick and easy for mixing the batter and streusel topping.
- Measuring cups and spoons – accurate measurements make all the difference.
- 12-cup muffin pan – most muffin tins will do, or line with paper liners for easy removal.
- Pastry cutter or fork – makes blending cold butter into the streusel topping simple.
- Cooling rack – helps the muffins cool evenly and keeps the topping crisp.
Flavor Variations & Add-Ins
- Fruits: Mix in chopped walnuts or pecans for crunch. Diced pears or cranberries work well too for extra flavor and texture.
- Spices: Add a pinch of ground ginger or allspice to intensify the warm spices.
- Flavor boosts: Stir in a handful of chocolate chips or dried apricots for a fun twist.
- Glaze or icing: Drizzle with vanilla glaze or cream cheese frosting for extra sweetness and visual appeal.
Apple Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup peeled and finely chopped apple (preferably a tart variety like Granny Smith)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ cup cold unsalted butter, cubed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow a few minutes more to let the muffins cool before enjoying them.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This helps spread all the spices and leavening agents evenly.
3. Mix Wet Ingredients:
In another medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, oil, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Mixtures:
Add the wet ingredients to the dry ingredients and stir gently just until combined. Be careful not to overmix; a few lumps are okay and will keep the muffins tender.
5. Add Apples:
Gently fold the finely chopped apples into the batter so they are evenly distributed.
6. Make the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter, fork, or your fingers to mix until the mixture forms coarse crumbs.
7. Fill Muffin Cups & Add Topping:
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the streusel topping over each muffin.
8. Bake the Muffins:
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Enjoy:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy the moist, spiced muffins with their crunchy streusel topping!
Can I Use Frozen or Pre-Packaged Apples for These Muffins?
Yes, you can use frozen apples, but be sure to thaw and drain them well to avoid excess moisture that could make the muffins soggy. Fresh apples are best for optimal texture.
Can I Substitute the Pumpkin Puree?
Definitely! You can swap pumpkin puree with canned butternut squash or sweet potato puree for a similar flavor and texture. Just use the same amount called for in the recipe.
How Should I Store Leftover Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature before eating.
Can I Make the Streusel Topping Ahead of Time?
Absolutely! Prepare the streusel and store it in the fridge until ready to bake. This saves time when you’re ready to assemble the muffins.
