These Pumpkin Apple Streusel Muffins are a cozy treat bursting with warm fall flavors. Soft pumpkin and tender apple pieces come together in a moist muffin, all topped with a crumbly, buttery streusel that adds just the right sweet crunch.
I love making these muffins when the weather starts to cool down because they fill the kitchen with such a cozy aroma. It’s like a little burst of autumn in every bite, and the tidbits of apple make each muffin a little surprise. I always sneak an extra one before anyone else notices!
My favorite way to enjoy these muffins is fresh out of the oven with a pat of butter melting on top or paired with a hot cup of coffee or tea. They’re perfect for breakfast, a snack, or even a simple dessert when you want something sweet but not too heavy.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and gives these muffins their moist, tender texture and warm flavor. If you prefer fresh, roast pumpkin chunks and puree them, but drain excess water to keep the batter from becoming too wet.
Apples: I like tart apples like Granny Smith for a nice contrast to the sweet spices and pumpkin. You can use Fuji or Honeycrisp if you prefer sweeter muffins, but Chop them finely so they blend well into the batter.
Spices: Cinnamon, nutmeg, cloves, and ginger bring classic fall warmth. If you don’t have them all, just use cinnamon and a pinch of nutmeg. Pumpkin pie spice mix works well too as an easy substitute.
Butter: Using unsalted butter lets you control the salt level. For a dairy-free version, try a plant-based butter or coconut oil. Keep the butter cold for making the perfect crumbly streusel topping.
Flour: All-purpose flour is best for structure. You can swap half with whole wheat for a nuttier flavor, but muffins might be a bit denser.
How Do You Make the Streusel Topping Extra Crumbly and Delicious?
Getting a crumbly, buttery streusel topping is key for texture and sweetness balance. Here’s how:
- Keep butter cold and cut it into small cubes before mixing.
- Use a pastry cutter, two forks, or your fingertips to rub the butter into the flour, sugar, and cinnamon mix. The goal is chunky crumbs, not a smooth dough.
- Don’t overwork the topping—stop when you have pea-to-crumb sized pieces.
- Sprinkle it generously over each muffin before baking. As it bakes, the butter melts and creates that perfect crunch and sweet flavor.
This streusel step adds a wonderful contrast to the soft pumpkin apple muffins, making every bite extra special!
Equipment You’ll Need
- Muffin tin – a 12-cup tin helps shape the muffins perfectly and bake evenly.
- Mixing bowls – use one for dry ingredients and another for wet, so mixing is simple and clean.
- Electric mixer or hand whisk – makes creaming butter and sugar easy and smooth.
- Measuring cups and spoons – to get your ingredients just right for perfect muffins.
- Pastry cutter or two forks – great for cutting cold butter into the streusel topping for that crumbly texture.
- Cooling rack – lets your muffins cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap chopped walnuts or pecans into the streusel topping for some crunch and a nutty flavor.
- Add ½ cup raisins or dried cranberries to the batter for a chewy, tart surprise in each bite.
- Mix in ½ teaspoon ground cardamom or allspice along with the cinnamon for a different warm spice note.
- Try using diced pears instead of apples for a softer, sweet twist that pairs well with pumpkin.
How to Make Pumpkin Apple Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) canned pumpkin puree
- 1 cup peeled and finely chopped apples (preferably tart apples like Granny Smith)
For the Streusel Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (40g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (57g) unsalted butter, cold and cubed
How Much Time Will You Need?
You’ll spend about 10 minutes prepping and mixing the muffins and streusel, then bake them for around 20-25 minutes. Allow about 5 minutes to cool before enjoying. Overall, less than 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prep:
Set your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it lightly so the muffins don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This blends the spices evenly and helps the muffins rise.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter with granulated sugar until light and fluffy, about 3-4 minutes. This step makes the muffins tender and sweet.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, then stir in the vanilla extract, mixing well after each addition.
5. Add Pumpkin:
Mix in the pumpkin puree until smoothly combined with your wet ingredients.
6. Combine Wet and Dry Ingredients:
Slowly add your dry mixture to the wet mixture, mixing gently just until combined. Don’t overmix or the muffins may turn out tough.
7. Fold in Apples:
Carefully fold the finely chopped apples into the batter with a spatula, preserving that tender texture.
8. Make Streusel Topping:
In a small bowl, mix brown sugar, flour, and cinnamon. Add the cold cubed butter and cut it into the mixture using a pastry cutter or two forks until it looks like coarse crumbs.
9. Assemble and Bake:
Divide batter evenly into your muffin cups, filling each about 3/4 full. Sprinkle a generous amount of streusel on top of each muffin.
Bake for 20-25 minutes or until a toothpick poked into the center comes out clean.
10. Cooling:
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Now, enjoy your warm, aromatic Pumpkin Apple Streusel Muffins with a cup of coffee or your favorite autumn drink!
Can I Use Frozen Apples for These Muffins?
Yes, you can use frozen apples, but be sure to thaw and drain them well before adding. Excess moisture can make the batter too wet and affect the texture.
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 wrapped individually and thaw as needed.
Can I Substitute the Butter in the Streusel Topping?
Absolutely! You can use cold coconut oil or a dairy-free butter substitute for a dairy-free or vegan option, but keep it cold to achieve the crumbly texture.
Is It Okay to Use Fresh Pumpkin Instead of Canned?
Yes, but make sure to roast and puree fresh pumpkin until smooth, then drain any excess water to avoid a watery batter. Use an equal amount in place of canned pumpkin.
