Apple Pumpkin Streusel Muffins are a cozy treat packed with the warm flavors of fall. These muffins combine tender pumpkin with sweet chunks of apple, all topped with a crunchy cinnamon streusel that adds just the right amount of texture. They’re soft, moist, and have a comforting mix of spices that make every bite feel like a hug.
I love making these muffins when the weather starts to turn chilly because the kitchen fills up with the smell of cinnamon and nutmeg—it’s like catching a little glimpse of autumn inside. I often bake a batch on the weekend, and they disappear quickly as everyone reaches for one alongside their morning coffee or as an afternoon snack. My little tip is to use tart apples like Granny Smith to balance out the sweetness and keep the muffins from getting too sugary.
These Apple Pumpkin Streusel Muffins are perfect for sharing with friends or packing in lunchboxes. I like to serve them slightly warm so the streusel topping is extra crumbly and delicious. They also freeze well, so I sometimes make a double batch to have on hand whenever a quick cozy snack is needed. It’s a simple recipe that always brings smiles and that wonderful feeling of fall, no matter the month.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect here for moisture and flavor. You can swap for fresh cooked pumpkin, just make sure to drain excess water to keep muffins moist, not soggy.
Apples: Tart apples like Granny Smith work best to balance sweetness. If you prefer sweeter muffins, Fuji or Gala apples are good too. Chop finely for even distribution.
Oils and Fats: Vegetable oil keeps muffins tender. You can substitute melted butter for a richer taste, or try coconut oil for a subtle flavor twist.
Spices: Cinnamon and nutmeg add warmth. If you don’t have cloves, no worries—it’s optional but adds depth. Pumpkin pie spice is a convenient mix to use if you have it.
Streusel Topping: The cold butter is key for that crumbly texture. Use unsalted butter or a plant-based alternative if dairy-free. Brown sugar in the streusel adds richness but granulated sugar works well too.
How Do You Get the Streusel Topping Just Right?
The streusel topping adds great crunch and contrast, but it needs a gentle hand. Here’s how to get it perfect:
- Keep the butter cold and cut into very small cubes before adding to the dry ingredients.
- Use your fingers or a pastry cutter to mix butter with flour, sugar, and cinnamon. The goal is small crumbs, not a dough.
- Don’t overwork it—once it looks crumbly with pea-sized bits, stop mixing to keep the topping tender.
- Sprinkle generously on the batter just before baking. This helps the topping stay distinct and crisp.
- If your streusel softens after baking, a quick toast in the oven can restore some crunch.
Equipment You’ll Need
- 12-cup muffin pan – I like it because it holds the batter well and shapes the muffins evenly.
- Paper liners or cooking spray – makes removing muffins easy and keeps them from sticking.
- Mixing bowls – two are helpful: one for the dry ingredients, one for the wet.
- Whisk and spoon – whisk for smooth batter, spoon for easy scooping into the pans.
- Pastry cutter or fingers – for mixing the streusel topping until crumbly.
- Cooling rack – to cool the muffins without sogginess and maintain crisp streusel.
Flavor Variations & Add-Ins
- Chopped nuts (walnuts or pecans) in the batter or streusel add crunch and richness.
- Add chocolate chips for a sweet surprise—perfect for kids or chocolate lovers.
- Use apple juice or cider in place of some of the oil for a lighter, more fruity flavor.
- Sprinkle with powdered sugar or drizzle with caramel for extra sweetness and presentation.
Apple Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 1/2 cups 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 (optional)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup peeled, cored, and finely chopped apple (preferably tart apple like Granny Smith)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar (or brown sugar for extra richness)
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small cubes
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the batter and streusel topping, plus 20-25 minutes to bake the muffins. Allow an extra 5 minutes for cooling before serving, so plan a total of around 35-40 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using). This will evenly distribute the spices and leavening agents.
3. Combine Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until fully smooth and blended.
4. Make the Muffin Batter:
Gently add the dry ingredients to the wet ingredients. Stir carefully until just combined — avoid overmixing to keep the muffins tender. Then fold in the chopped apples evenly into the batter.
5. Prepare the Streusel Topping:
In a small bowl, mix the flour, sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to combine until the mixture looks like coarse crumbs with small chunks of butter.
6. Fill Muffin Cups and Add Topping:
Spoon the batter into each muffin cup, filling about two-thirds full. Then sprinkle a good amount of the streusel topping over each muffin to get that delicious crunchy layer.
7. Bake and Cool:
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack to cool completely or enjoy them warm.
Can I Use Frozen Pumpkin Puree Instead of Canned?
Yes! Just make sure the frozen pumpkin puree is fully thawed and well-drained if needed to avoid excess moisture in the batter.
What’s the Best Apple to Use in These Muffins?
Tart apples like Granny Smith work best to balance the sweetness, but you can use Fuji or Gala if you prefer sweeter muffins.
Can I Make These Muffins Ahead of Time?
Absolutely! Bake them in advance and store in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat gently before serving.
How Do I Store Leftover Muffins?
Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them wrapped individually or in a sealed bag.
