Description

Indulge in the warmth of autumn with these delightful Apple Pumpkin Streusel Muffins. This small batch recipe yields just four muffins, making it perfect for a cozy breakfast or a sweet afternoon treat without overwhelming leftovers. Each muffin is infused with rich pumpkin, tender apple chunks, and fragrant spices, all topped with a buttery streusel that adds a satisfying crunch. Easy to prepare and customizable, these muffins are versatile enough to pair beautifully with your favorite beverage or spread. Bake a batch today and enjoy the essence of fall in every bite!

Ingredients

Scale

3 tablespoons all-purpose flour (for streusel)
1 ½ tablespoons unsalted butter (cold, cubed)
1 large egg yolk
5 tablespoons pure canned pumpkin
½ cup fresh apple (diced)
¾ cup all-purpose flour (for batter)
¼ teaspoon baking soda
Spices: ground cinnamon or pumpkin pie spice

Instructions

Preheat oven to 350°F (175°C) and prepare muffin tin.
To make the streusel topping, combine flour, cold butter, sugars, salt, cinnamon, and diced apples in a bowl until crumbly.
In another bowl, mix sour cream, pumpkin, apple juice, sugars, egg yolk, and vanilla until smooth.
In a separate bowl, whisk together flour, baking soda, salt, and spices; gradually add to wet mixture until just combined. Fold in fresh apple cubes.
Fill muffin cups two-thirds full and sprinkle with streusel topping.
Bake for about 18 minutes until golden; cool before serving.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (60g)
Calories: 182
Sugar: 10g
Sodium: 95mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: Customize by using different apples or adding nuts for extra texture. For a vegan version: substitute eggs with flaxseed meal mixed with water.