Description
Apple Pumpkin Muffins are a small-batch fall treat bursting with warm spices, tender pumpkin, and juicy apple bits, all crowned with a buttery cinnamon streusel topping. Designed to make just four muffins, this cozy recipe is perfect for mornings when you want something seasonal and satisfying without too many leftovers.
Ingredients
Streusel Topping:
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3 tbsp all-purpose flour
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1½ tbsp cold unsalted butter, cubed
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1½ tbsp light brown sugar
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2 tsp granulated sugar
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Pinch of salt
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¼ tsp ground cinnamon or pumpkin pie spice
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1½ tbsp diced apple (preferably Honeycrisp)
Muffins:
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1½ tbsp full-fat sour cream, room temperature
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5 tbsp canned pumpkin puree
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1 tbsp apple juice, orange juice, or water
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3 tbsp granulated sugar
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2 tbsp light brown sugar
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1 large egg yolk, room temperature
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½ tsp vanilla extract
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½ cup diced apple (Honeycrisp), reserve 1½ tbsp for streusel
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½ cup + 1 tbsp all-purpose flour
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¼ tsp baking soda
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⅛ tsp salt
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¾ tsp pumpkin pie spice
Instructions
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Preheat oven to 425°F (220°C). Line 4 muffin cups.
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Make streusel by combining flour, butter, sugars, salt, and spice until crumbly. Stir in diced apple. Chill until ready to use.
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In a bowl, whisk sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth. Fold in diced apple.
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In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
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Gently fold dry ingredients into the wet mixture until just combined—do not overmix.
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Divide batter between muffin cups and top with generous spoonfuls of streusel.
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Bake at 425°F for 5 minutes, then lower oven to 350°F and bake for 11–13 more minutes.
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Let cool in pan for 10 minutes, then transfer to a wire rack.
Notes
Cold butter is key for a crumbly streusel.
Honeycrisp apples add a nice sweet-tart bite.
Starting with a high baking temp helps the muffins rise beautifully.
Great with a drizzle of maple glaze or a smear of butter.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Américaine