These Apple Pumpkin Streusel Muffins are a tasty treat made with sweet apples and pumpkin, topped with a crunchy streusel. Perfect for breakfast or a snack!
They’re soft, fluffy, and packed with flavor. I love to enjoy them warm with a bit of butter—it makes my day feel extra cozy! 🧁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend. Just make sure it has xanthan gum for structure.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices. You could substitute with homemade pumpkin puree if you have fresh pumpkins, just ensure it’s blended smoothly.
Sugars: I love the balance of granulated and brown sugar here. You can replace granulated sugar with coconut sugar or honey, but keep honey in mind it may alter the moisture. Brown sugar can be substituted with maple sugar for a different flavor.
Apples: Granny Smith apples work great because they’re tart and hold up well in baking. If you can’t find them, consider using Honeycrisp or Fuji apples for a sweeter option.
Vegetable Oil vs. Butter: I usually opt for vegetable oil since it makes muffins super moist. If you prefer a richer flavor, melted butter is fantastic too! Coconut oil is a great alternative that adds a hint of sweetness.
How Do You Get the Perfect Streusel Topping?
Getting a great streusel topping can elevate your muffins. Here’s how to achieve that delicious crumbly texture:
- Use cold butter right from the fridge; it’ll help create those crumbly bits.
- Combine the flour, brown sugar, and cinnamon first to ensure even distribution of flavor.
- Use a pastry cutter, fork, or even your fingers to mix the butter into the dry ingredients until it looks like coarse crumbs. Aim for the size of peas!
- Don’t over-mix! You want to see little chunks of butter for that perfect crunchy topping.
Follow these tips, and you’ll have a delectable streusel topping that perfectly complements your muffins! Enjoy every bite! 🍏🎃
Apple Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled, diced apples (preferably a crisp variety like Granny Smith)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small cubes
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and another 20-25 minutes for baking, making a total of about 40-45 minutes from start to finish. Plus, don’t forget to let the muffins cool for a bit to enjoy them warm!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
First things first! Preheat your oven to 350°F (175°C). Grab a 12-cup muffin tin and line it with paper liners or grease it well with butter or cooking spray. This helps prevent those delicious muffins from sticking!
2. Mix the Dry Ingredients:
In a large mixing bowl, place the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk everything together until it’s well combined. This ensures your muffins are evenly flavored and fluffy!
3. Combine the Wet Ingredients:
In another medium bowl, mix together the canned pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract. Stir until the mixture is smooth and creamy. This will give your muffins that rich flavor!
4. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixtures together. Be careful not to overmix; it’s okay if there are a few lumps! Finally, fold in the diced apples for a lovely crunch.
5. Make the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold butter cubes, and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. This topping is going to be super tasty!
6. Fill the Muffin Cups:
Scoop the muffin batter into the prepared muffin cups, filling each about 3/4 full. Careful not to overfill, or they will spill over! Then, generously sprinkle the streusel topping over each muffin.
7. Bake Your Muffins:
Pop the muffin tin into the oven and bake for 20-25 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted into the center comes out clean. Can you smell that delicious aroma?
8. Cool and Enjoy:
Once baked, allow the muffins to cool in the tin for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. Or, if you’re like me, enjoy them warm right out of the pan!
There you have it! Your delightful Apple Pumpkin Streusel Muffins are ready to be shared (or devoured all by yourself). Perfect with a cup of coffee or tea—enjoy every delicious bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree if you prefer. Just roast and blend the pumpkin until smooth. Make sure to drain any excess moisture to avoid making the muffins too wet.
Can I Substitute the Apples for Another Fruit?
Yes, you can! Feel free to replace the apples with diced pears, chopped cranberries, or even raisins for some variety. Just keep in mind that the taste and texture will change a bit.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature or warm them in the microwave.
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and replace the milk with a plant-based milk. Use a non-dairy butter for the streusel topping as well.
