These Apple Pumpkin Streusel Muffins are a cozy blend of fall flavors! They are soft, fluffy, and filled with sweet apple pieces and warm spices, all topped with a crunchy streusel.
Honestly, what’s better than a warm muffin with coffee on a chilly day? I love how these babies brighten up my kitchen and make it smell heavenly. You’ve got to try them! 🍏🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the muffins. If you want a gluten-free option, consider using almond flour or a gluten-free baking blend. Just be aware that it might alter the texture a bit.
Pumpkin Puree: You can use canned pumpkin for convenience, but homemade puree adds fresh flavor. Just steam and blend cooked pumpkin until smooth. If you’re out of pumpkin, try using applesauce or mashed bananas (though the flavor will change).
Apples: I recommend Granny Smith apples for their tartness that balances the sweetness. However, feel free to use other varieties like Honeycrisp or Fuji. You could also swap in pears for a different fruit twist!
Nuts: I like adding walnuts or pecans for texture but you can skip them if you prefer a nut-free version. You can also use sunflower seeds or pumpkin seeds as a fun alternative.
How Do I Get the Perfect Streusel Topping?
Creating the ideal streusel topping adds that crunchy goodness to your muffins! Here’s how to do it right:
- Mix the dry ingredients (flour, brown sugar, cinnamon, and salt) in a bowl first. This ensures an even distribution of flavors.
- Add cold butter pieces to the mixture. Cold butter helps create that crumbly texture rather than a smooth paste.
- Use your fingers or a pastry cutter to blend until it resembles coarse crumbs. Be gentle; you want to keep some texture!
- Don’t be shy with the streusel—pile it high atop your muffin batter for a delightful crunch on each bite.
Apple Pumpkin Streusel Muffins
Ingredients You’ll Need:
For The Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, packed
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup peeled and diced apples (preferably tart apple like Granny Smith)
- ¼ cup chopped walnuts or pecans (optional)
For The Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes for prep time and 20-25 minutes for bake time. With cooling time included, you should plan for about an hour total. Perfect for a cozy morning treat or an afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). To make clean-up easy, line a muffin tin with paper liners or lightly grease the muffin cups.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and all the ground spices (cinnamon, nutmeg, cloves, and ginger). Whisk everything together to ensure the ingredients are evenly distributed.
3. Combine the Wet Ingredients:
In a separate bowl, mix together the granulated sugar, brown sugar, pumpkin puree, egg, oil (or melted butter), and vanilla extract. Stir until everything is well combined and creamy.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixtures together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps left in the batter.
5. Add Apples and Nuts:
Fold in the diced apples and the optional chopped nuts. This will give your muffins a delightful crunch!
6. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and a pinch of salt for the streusel topping. Add the cold butter pieces, and using your fingers or a pastry cutter, mix until you achieve a crumbly texture.
7. Fill the Muffin Cups:
Scoop the muffin batter into your prepared muffin tin, filling each cup about ⅔ full to allow space for rising.
8. Sprinkle the Streusel:
Generously sprinkle the streusel topping over each muffin for that perfect crunchy finish!
9. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check if they are done, insert a toothpick into the center of a muffin—if it comes out clean, they are ready!
10. Cool the Muffins:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Serve and Enjoy:
These muffins are best enjoyed warm or at room temperature. Dive into your delicious Apple Pumpkin Streusel Muffins, and savor every bite! Perfect for fall or anytime you crave something sweet and cozy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook it first by steaming or roasting, then puree it until smooth. This adds a fresh flavor to your muffins!
Can I Make This Recipe Vegan?
Yes! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or ¼ cup unsweetened applesauce. Use a non-dairy milk in place of the melted butter or oil, like almond or coconut milk.
How Should I Store Leftover Muffins?
Store 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 wrap them tightly in plastic wrap and store in a freezer bag!
Can I Substitute Other Fruits?
Yes! While apples are delicious, you can mix it up with other fruits such as diced pears, chopped berries, or even dried fruits like cranberries or raisins for added texture and flavor.
