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Apple Pumpkin Streusel Muffins

Delicious Apple Pumpkin Streusel Muffins for Cozy Mornings

Enjoy these delightful Apple Pumpkin Streusel Muffins, a perfect blend of fall flavors and customizable options for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Substitute with whole wheat flour for a heartier muffin.
  • ¼ cup Cold Butter Use chilled vegan butter for a dairy-free alternative.
  • ½ cup Granulated Sugar Coconut sugar is a lower-glycemic alternative.
  • ¼ cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • ½ cup Sour Cream Greek yogurt is a lighter option that works well.
  • ½ cup Pumpkin Purée Stick to pure purée, not pumpkin pie filling.
  • 1 cup Fresh Apples Pears can be a delightful alternative.
  • 1 large Egg Yolk For a vegan version, try a flax or chia egg.
  • 1 teaspoon Baking Soda Check for freshness to ensure a good rise.
  • ½ teaspoon Salt Best to keep this one as is to enhance flavor.
  • 1 teaspoon Pumpkin Pie Spice Can be substituted with cinnamon and nutmeg.
For the Streusel Topping
  • ½ cup All-Purpose Flour Combine well with other dry ingredients.
  • ¼ cup Cold Butter Chilled vegan butter works too for a dairy-free variant.
  • ¼ cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • ¼ teaspoon Salt A pinch is all you need!
  • 1 teaspoon Ground Cinnamon Feel free to adjust based on preference.

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and line a muffin pan with paper liners.
  2. Combine all-purpose flour, cold butter, granulated sugar, brown sugar, salt, and ground cinnamon in a small bowl to make the streusel topping.
  3. In a medium bowl, whisk sour cream, pumpkin purée, apple juice, granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth. Fold in diced fresh apples.
  4. In a separate large bowl, whisk together all-purpose flour, baking soda, salt, and pumpkin pie spice.
  5. Sprinkle the dry mixture over the wet ingredients and fold together gently until combined.
  6. Spoon the muffin batter evenly into the prepared muffin liners, filling each about two-thirds full.
  7. Sprinkle the chilled streusel over the muffin batter.
  8. Bake at 425°F for the first 5 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 11-13 minutes.
  9. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use fresh pumpkins and apples for enhanced flavor. Store muffins in an airtight container at room temperature for 3-5 days or freeze individually for long-lasting enjoyment.

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