Print

Apple Pumpkin Streusel Muffins

Print Recipe

Soft and moist apple pumpkin muffins with warm spices and a buttery cinnamon streusel topping, perfect for fall.

Ingredients

Scale
  • 3 tablespoons all-purpose flour (for streusel)
  • 1 ½ tablespoons unsalted butter, cold and cut into cubes (for streusel)
  • 1 ½ tablespoons light brown sugar (for streusel)
  • 2 teaspoons granulated sugar (for streusel)
  • pinch salt (for streusel)
  • ¼ teaspoon ground cinnamon or pumpkin pie spice (for streusel)
  • 1 ½ tablespoons diced apples (reserved from below, for streusel)
  • 1 ½ tablespoons full fat sour cream, room temperature
  • 5 tablespoons pure canned pumpkin
  • 1 tablespoon apple juice (or orange juice or water)
  • 3 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup fresh apple, cut into small cubes (Honeycrisp recommended)
  • ½ cup plus 1 tablespoon all-purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners or grease it.
  2. Make the streusel topping: In a small bowl, combine 3 tablespoons flour, 1 ½ tablespoons cold butter cubes, 1 ½ tablespoons light brown sugar, 2 teaspoons granulated sugar, a pinch of salt, and ¼ teaspoon cinnamon or pumpkin pie spice. Use a fork or pastry cutter to mix until crumbly. Stir in 1 ½ tablespoons diced apples reserved from the muffin batter.
  3. In a medium bowl, whisk together sour cream, pumpkin puree, apple juice, granulated sugar, light brown sugar, egg yolk, and vanilla extract until smooth.
  4. Fold in the diced apples.
  5. In another bowl, whisk together ½ cup plus 1 tablespoon flour, baking soda, salt, and pumpkin pie spice.
  6. Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
  7. Divide the batter evenly into the prepared muffin tin.
  8. Sprinkle the streusel topping evenly over each muffin.
  9. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh Honeycrisp apples for the best texture and sweetness. Be careful not to overmix the batter to keep muffins tender. The streusel topping adds a delightful crunch and extra apple flavor.

Nutrition

Find it online: https://www.receipster.com/apple-pumpkin-streusel-muffins/

Themes by WordPress