Apple Pumpkin Streusel Muffins bring together two fall favorites—pumpkin and apple—into one warm, cozy bite. With a soft, spiced muffin base filled with apple chunks and a buttery streusel topping, this small batch recipe is perfect for when you want just a few muffins without leftovers. These are ideal for crisp autumn mornings, afternoon snacks, or small holiday gatherings.

Why You’ll Love This Recipe

This recipe is small batch—just 4 muffins—so it’s great for cozy baking without committing to a dozen. It features warm spices, fresh apple chunks, and creamy pumpkin, all in a soft, tender crumb. The crumbly streusel topping adds texture and buttery sweetness. Best of all, it’s quick to make, requires no mixer, and bakes in under 20 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the streusel topping:

• all-purpose flour

• unsalted butter (cold and cubed)

• light brown sugar

• granulated sugar

• salt

• ground cinnamon or pumpkin pie spice

• diced apples (reserved from the muffin ingredients)

For the apple pumpkin muffins:

• full-fat sour cream (room temperature)

• canned pure pumpkin (not pumpkin pie filling)

• apple juice (or orange juice or water)

• granulated sugar

• light brown sugar

• large egg yolk (room temperature)

• vanilla extract

• fresh apple, diced (such as Honeycrisp)

• all-purpose flour

• baking soda

• salt

• pumpkin pie spice

Directions

1. In a small bowl, mix together flour, butter, sugars, salt, and cinnamon for the streusel. Use your fingers or a fork to combine until crumbly. Stir in reserved diced apples and refrigerate the streusel while preparing the muffin batter.

2. Preheat oven to 425°F. Line a muffin pan with 4 liners and set aside.

3. In a medium bowl, combine sour cream, pumpkin, juice, both sugars, egg yolk, and vanilla. Mix until smooth. Stir in diced apple.

4. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.

5. Sprinkle the dry ingredients over the wet ingredients and fold together gently with a spatula just until combined. Do not overmix.

6. Divide the batter evenly among the 4 muffin liners. Top each with equal portions of the streusel topping.

7. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and bake for an additional 11–13 minutes, or until a toothpick inserted comes out mostly clean.

8. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yield: 4 muffins
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes

Variations

• Double the batch: Simply double all ingredients to make 8 muffins.

• Mini muffins: Bake in a mini muffin pan for 10–12 mini muffins. Skip the initial high temperature and bake at 350°F throughout.

• Nutty topping: Add chopped pecans or walnuts to the streusel for extra crunch.

• Spice it up: Add a pinch of nutmeg or ginger for even more fall flavor.

• Juice substitute: Use milk or almond milk instead of apple juice for a more neutral base.

Storage/Reheating

Store cooled muffins covered at room temperature for 3 to 5 days. For longer storage, wrap each muffin in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave for a fresh-out-of-the-oven feel.

FAQs

Can I use pumpkin pie filling instead of canned pumpkin?

No, pumpkin pie filling contains added sugar and spices. Use 100% pure pumpkin puree for best results.

What apples are best for this recipe?

Honeycrisp is recommended for its balance of sweetness and firmness, but any crisp apple like Fuji or Gala works well.

Why do I bake at two temperatures?

Starting at a high temperature helps the muffin tops rise, creating that signature bakery-style dome. Lowering the temp ensures the centers cook through without burning.

Can I skip the streusel?

Yes, the muffins are still delicious without it, but the streusel adds extra flavor and texture.

How do I know the muffins are done?

Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), they’re done.

Can I make this recipe egg-free?

Yes, try replacing the egg yolk with a flax yolk (1 tsp ground flaxseed mixed with 1 tbsp water) and let it sit for 5 minutes before using.

What can I use instead of sour cream?

Full-fat Greek yogurt is a great substitute and provides a similar texture and tang.

How can I prevent overmixing?

Fold the batter just until the flour disappears—overmixing can make muffins dense and chewy.

Are these muffins very sweet?

They’re mildly sweet with most of the sugar balanced by the tart apple and spiced pumpkin.

Can I add mix-ins?

Yes, you can add a few mini chocolate chips or chopped nuts to the batter for extra texture and flavor.

Conclusion

Apple Pumpkin Streusel Muffins are a cozy, flavorful way to enjoy the best of fall in a perfectly portioned small batch. With warm spices, tender apple chunks, and a rich pumpkin base, these muffins are satisfying without being overly sweet or heavy. Whether you’re baking for one or two, this easy recipe is sure to become a seasonal favorite.

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