Pumpkin Apple Streusel Muffins are a delightful blend of fall flavors wrapped up in a soft, moist muffin. These little treats bring together the warm spices of pumpkin and the sweet crispness of apples, all topped with a crunchy cinnamon streusel that adds the perfect texture contrast. They’re like a cozy bite of autumn, perfect for a breakfast treat or an afternoon snack.
I love making these muffins when the weather starts to cool down because they fill the house with the most inviting aroma of cinnamon and pumpkin spice. What’s extra fun is biting into that crumbly streusel topping—my favorite part! I usually add a little extra cinnamon to the topping to make it even more flavorful, and I always try to use fresh apples so every bite has that nice juicy pop.
These muffins are great on their own with a cup of coffee or tea, but they also taste wonderful warmed up with a bit of butter melting on top. I like to pack them in my kids’ lunchboxes because they’re both tasty and feel a bit like a special treat. Whenever I make a batch, they never last long! If you want a simple way to brighten your morning or share a sweet surprise, these Pumpkin Apple Streusel Muffins are a fantastic choice.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, for the best flavor and texture. You can also use homemade pumpkin puree if you prefer fresh.
Apples: Crisp varieties like Granny Smith or Honeycrisp work great. If you want a sweeter note, try Fuji or Gala. Peel and chop finely so they cook evenly in the muffins.
Spices: Cinnamon, nutmeg, cloves, and ginger bring classic fall warmth. You can adjust these to taste or swap with pumpkin pie spice for convenience.
Butter or Oil: Both work well, oil keeps muffins moist, butter adds richness. For dairy-free, stick with vegetable oil or a non-dairy butter substitute.
Streusel Topping: The cold, cubed butter is key to crumbly topping. If you prefer, you can add chopped nuts for extra crunch.
How Can I Make the Streusel Topping Perfectly Crumbly?
The secret to a great streusel is cold cubed butter. Cut it into the dry ingredients until the mixture looks like coarse crumbs. Here’s how:
- Start with chilled butter straight from the fridge.
- Use a pastry cutter, two forks, or your fingers to rub the butter into the flour, sugar, cinnamon, and salt.
- Keep mixing just until it looks like little crumbs, not a dough.
- Sprinkle it generously on top of each muffin before baking.
This method prevents the butter from melting too soon and helps form a crunchy topping once baked. Don’t skip chilling the butter—it makes all the difference!
Equipment You’ll Need
- Muffin tin (12-cup) – perfect size for making a batch of muffins all at once.
- Paper muffin liners – help muffins release easily and keep the pan clean.
- Mixing bowls – one for wet ingredients and one for dry makes mixing easier and less messy.
- Whisk or electric mixer – helps blend wet ingredients smoothly.
- Measuring cups and spoons – for accurate ingredient amounts.
- Pastry cutter or two forks – handy for cutting butter into the streusel topping.
- Cooling rack – lets muffins cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap apples for pears – adds a softer texture and mild sweetness that pairs well with pumpkin.
- Add ½ cup chopped walnuts or pecans to the streusel – for extra crunch and nuttiness.
- Mix in ½ cup dried cranberries or raisins – offers a chewy burst of tartness with every bite.
- Use pumpkin pie spice instead of separate spices – simplifies the process while keeping warm fall flavors.
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
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped apple (such as Granny Smith or Honeycrisp)
For the Streusel Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (40g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (57g) unsalted butter, cold and cubed
Optional Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your ingredients and batter, plus 20-25 minutes baking time. Allow another 5 minutes to cool and optionally add a sweet glaze. So overall, plan for about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven and Muffin Tin Ready:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it well so the muffins won’t stick.
2. Make the Crunchy Streusel Topping:
In a small bowl, mix brown sugar, flour, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to rub the butter into the dry mix until it looks like coarse crumbs. Set this tasty topping aside.
3. Mix the Dry Muffin Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mix will give your muffins their warm, spicy flavor.
4. Whisk the Sugars and Wet Ingredients:
In a large bowl, beat together granulated sugar, brown sugar, and eggs until smooth. Then stir in pumpkin puree, oil or melted butter, and vanilla extract until combined and creamy.
5. Combine Wet and Dry Mixes:
Slowly add the dry ingredients to the wet, stirring gently just until everything is combined. Be careful not to overmix — you want tender muffins!
6. Fold in the Apples:
Carefully fold in the chopped apples to spread those delicious fresh bites throughout the batter.
7. Fill and Top the Muffin Cups:
Divide the batter evenly into the muffin cups, filling each about three-quarters full. Then sprinkle the streusel topping generously over each muffin — this will bake into a golden, crumbly top.
8. Bake Until Golden:
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. The streusel should be nicely golden and crisp.
9. Optional Sweet Glaze:
If you like, whisk powdered sugar with milk (start with 1 tablespoon) and vanilla extract to make a glaze. Drizzle this over the warm muffins for a sweet finishing touch.
10. Cool and Enjoy:
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. Enjoy warm or at room temperature — perfect with your favorite coffee or tea!
Can I Use Frozen Apples for the Muffins?
Yes, you can use frozen apples, but make sure to thaw and drain them well before folding into the batter to avoid excess moisture that can affect the muffin texture.
Can I Substitute Pumpkin Puree with Sweet Potato?
Absolutely! Sweet potato puree is a great substitute and will give a similar moist texture and warm flavor. Just use the same quantity as pumpkin.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, freeze them individually wrapped for up to 3 months.
Can I Make These Muffins Gluten-Free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure to check the blend’s instructions for any additional modifications.
