Fall is baking season in our home, and nothing fills the kitchen with warmth like the scent of cinnamon, apples, and pumpkin swirling together in the oven. These Apple Pumpkin Streusel Muffins are moist, tender, and topped with a buttery crumb that’s simply irresistible. Whether you’re baking ahead for busy mornings or just need something cozy with your coffee, this recipe delivers all the flavor of your favorite fall desserts in one hand-held bite. Plus, it’s a great way to use up that last bit of pumpkin puree. If you love easy bakes like Pumpkin Baked Oatmeal, this one’s a must-try.
Table of Contents
Why You Will Love This Recipe
A Muffin That Tastes Like Fall in Every Bite
Hi, I’m Saly. I’m a wife, a home cook, and someone who’s learned that cooking doesn’t have to be complicated to be delicious. That’s exactly what I love about these muffins. They’re easy, comforting, and bring together two classic fall ingredients; apple and pumpkin, in a way that feels both homey and new.
The first time I made these, my husband walked in and said, “What smells so good?” By the time the muffins cooled, we’d already eaten two each with no regrets.
The Perfect Balance of Apple and Pumpkin
What makes these Apple Pumpkin Streusel Muffins special is the flavor layering. The pumpkin keeps them moist without making them dense, while the apple bits soften into little pockets of sweetness. The cinnamon streusel adds crunch and warmth; the kind that makes you go back for seconds. You get a hint of spice, a pop of fresh apple, and a muffin that holds up beautifully for days.
If you’ve tried my Apple Crumb Cake before, this recipe brings that same crumb topping magic in muffin form.
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Apple Pumpkin Streusel Muffins
Moist and flavorful Apple Pumpkin Streusel Muffins topped with a buttery cinnamon crumb. Perfect for fall mornings or snacks.
- Total Time: 35 mins
- Yield: 12 muffins 1x
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
1 small apple, peeled and diced
1 cup pumpkin puree
½ cup vegetable oil or melted butter
2 large eggs
½ cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
¼ cup milk
Streusel:
⅓ cup flour
¼ cup brown sugar
1 tsp cinnamon
3 tbsp cold butter
Instructions
1. Preheat oven to 350°F. Line a muffin tin or grease well.
2. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk eggs, pumpkin, sugars, oil, milk, and vanilla.
4. Fold wet into dry ingredients until just combined.
5. Fold in diced apples gently.
6. For streusel, mix dry ingredients then cut in cold butter until crumbly.
7. Divide batter into muffin tin. Top each with streusel.
8. Bake 22–25 minutes or until toothpick comes out clean.
9. Cool in pan 5 minutes, then transfer to rack.
10. Enjoy warm or store in an airtight container.
Notes
Great with pecans or walnuts stirred into batter.
Use Honeycrisp or Granny Smith apples for best texture.
Freeze well for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Ingredients
A Simple Pantry-Friendly Ingredient List
These Apple Pumpkin Streusel Muffins come together with everyday ingredients you likely already have on hand. The pumpkin puree adds rich moisture, the apples add bursts of sweetness, and the streusel topping? A buttery crumble that’s so good you’ll want to eat it by the spoonful before it hits the muffins.
Below are the ingredients for both the muffin base and the streusel topping. You can always customize based on what you have.
If you love cozy, make-ahead breakfasts like Pumpkin Cream Cheese Baked Oatmeal, you’re going to love these muffins too.
What You’ll Need for the Muffins
| Dry Ingredients | Wet Ingredients |
|---|---|
| 1 ¾ cups all-purpose flour | 1 cup canned pumpkin puree |
| 1 tsp baking soda | ½ cup vegetable oil or melted butter |
| ½ tsp baking powder | 2 large eggs |
| ½ tsp salt | ½ cup brown sugar |
| 1 ½ tsp cinnamon | ½ cup granulated sugar |
| ½ tsp nutmeg | 1 tsp vanilla extract |
| 1 small apple, peeled and diced | ¼ cup milk (any kind) |
For the Streusel Topping
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- 1 tsp cinnamon
- 3 tbsp cold unsalted butter, cubed
This streusel adds the perfect crunch and sweetness, like the topping in my Pumpkin Pie Crisp. You’ll want to pile it high!
How to Make Apple Pumpkin Streusel Muffins
Step-by-Step Baking You’ll Love
Making these Apple Pumpkin Streusel Muffins is about as easy as it gets; just two bowls, a few simple steps, and no mixer needed. It’s one of those recipes that feels therapeutic: measuring, mixing, topping, baking. The aroma that fills the kitchen? Pure fall.
If you’ve baked something like Pumpkin French Toast Casserole before, you’ll find this just as satisfying, and maybe even quicker!
How to Make the Muffin Batter
- Prep the oven: Preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Combine the wet ingredients: In another bowl, whisk the eggs, pumpkin puree, brown sugar, granulated sugar, oil, milk, and vanilla until smooth and well combined.
- Combine wet and dry: Pour the wet mixture into the dry and gently fold until just combined. Do not overmix.
- Add the apples: Fold in the diced apple gently. The batter will be thick, that’s perfect!
Make the Streusel & Assemble
- Prepare streusel topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or fingers until crumbly and pea-sized.
- Fill the muffin tin: Divide the batter evenly among the 12 cups. Top generously with streusel.
- Bake: Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Warm or room temp, they’re just as addictive. And yes, they freeze beautifully too!
Tips and Variations
Make These Muffins Your Own
Once you’ve made these Apple Pumpkin Streusel Muffins, you’ll see how easy it is to tweak them. Want more crunch? Add chopped pecans. Want extra spice? Toss in a pinch of cloves or allspice. These muffins are endlessly flexible, which is why I keep coming back to them week after week.
They’re just like my Gluten-Free Pumpkin Oatmeal Bake; the kind of recipe you make once and then play with forever.
My Best Tips for Success
- Don’t overmix the batter. A gentle fold keeps the muffins light and tender.
- Use firm apples like Honeycrisp or Fuji for bites that hold their shape and don’t turn mushy.
- Let the muffins rest 5–10 minutes after baking before removing them; it sets the crumb and keeps the bottoms from sticking.
- Chill your streusel briefly if it gets too soft. Cold butter makes a crumblier topping.
- Bake the same day if you want the crunchiest streusel top, though they’re still great the next morning.
Variations You’ll Want to Try
- Add-ins: Stir in ½ cup chopped nuts, raisins, or mini chocolate chips.
- Make it dairy-free: Use almond or oat milk and swap in coconut oil.
- Go whole grain: Replace half the all-purpose flour with whole wheat flour.
- Mini muffins: Use a mini muffin tin and bake for 12–14 minutes.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s pure pumpkin puree, not pie filling. Roast and mash it well, then drain any excess liquid so your muffins don’t turn out too wet.
What are the best apples for baking in muffins?
Firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji hold their shape and add a nice sweet-tart balance to these muffins.
Can I freeze Apple Pumpkin Streusel Muffins?
Absolutely. Let them cool completely, then store in a zip-top bag or airtight container for up to 3 months. Reheat in the microwave or oven when ready to enjoy.
Why is my streusel melting into the muffin?
This usually happens if the butter is too soft. Be sure your streusel is cold when added and don’t press it into the batter; a light sprinkle does the trick!
Final Thoughts
These Apple Pumpkin Streusel Muffins are everything you want in a fall treat — cozy, flavorful, and easy to make. Whether you’re baking for a brunch, packing them in lunchboxes, or just sneaking one with your morning coffee, they’re a simple reminder that the best recipes are the ones made from love… and leftover pumpkin.
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