Apple Pumpkin Streusel Muffins Recipe
These Apple Pumpkin Streusel Muffins are exactly the kind of treat that makes you slow down and savor the fall season.
Each bite is a little celebration of fall—soft pumpkin-kissed batter, tender bits of fresh apple, and a buttery, crumbly streusel that melts into the top.
They’re the kind of easy fall muffins you can whip up on a weekend morning and enjoy all week long for breakfast or as a cozy afternoon pick-me-up.
If you’ve been craving a new pumpkin fall treat that feels both comforting and homemade, this recipe will become your go-to autumn breakfast muffin.
Why You’ll Love These Apple Pumpkin Streusel Muffins
- A perfect blend of two fall favorites: sweet, juicy apples and smooth, spiced pumpkin.
- Topped with a golden, buttery streusel that adds a lightly indulgent crunch.
- Moist, fluffy, and just sweet enough without feeling heavy—great for busy mornings, lunchboxes, or as a cozy fall baked dessert.
- Made with pure pumpkin, offering a true taste of autumn in every bite.
Apple Pumpkin Streusel Muffins Recipe
Ingredients
- For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- 2 large eggs
- 1 cup pure pumpkin puree
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup finely chopped apple preferably a tart variety like Granny Smith
- For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter cubed
Instructions
- Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step ensures your fall spices are evenly distributed for that perfect autumn flavor.
- In a large bowl, whisk the melted butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin puree, milk, and vanilla extract.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—don’t overmix! Fold in the chopped apples for a burst of fresh fall sweetness in every bite.
- In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingertips until the mixture resembles coarse crumbs.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the streusel generously on top of each muffin.
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean. Let them cool slightly in the pan before transferring to a wire rack.
- These easy fall muffins are at their best when warm, but they store well in an airtight container for up to 3 days—making them a wonderful make-ahead autumn breakfast muffin.
Nabeela’s Secrets For Perfect Muffins
Choose the Right Apple: A tart apple like Granny Smith balances the sweetness of the muffins, while Honeycrisp or Fuji adds a juicy burst of flavor.
Don’t Skip the Streusel: That buttery crumble isn’t just pretty—it adds a little crunch that makes these fall breakfast muffins irresistible.
Make Them Ahead: These muffins taste even better the next day as the flavors meld. Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Add a Nutty Twist: Stir in a handful of chopped pecans or walnuts for extra crunch and autumn vibes.
Healthier Swaps: Use whole wheat flour for half the flour amount, or swap in coconut sugar for a lightly caramelized flavor without making them too sweet.
These variations make it easy to enjoy these pumpkin fall treats in your own way—whether you want them as part of your fall breakfast baked goods rotation or as a quick snack with your afternoon coffee.
Frequently Asked Questions
1. Can I use canned pumpkin puree?
Absolutely! In fact, this recipe was created with pure canned pumpkin in mind. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which already has added sugars and spices.
2. How do I keep the muffins moist?
Don’t overbake them—start checking around 20 minutes. Also, store them in an airtight container once completely cooled. The pumpkin naturally keeps these autumn breakfast muffins tender for days.
3. Can I make these muffins ahead of time?
Yes! These easy fall muffins are perfect for meal prep. Bake them a day in advance for a cozy fall breakfast baked good during the week, or freeze them individually wrapped for up to 2 months.
4. Can I skip the streusel topping?
You can, but the buttery crunch is what makes these pumpkin fall treats so special! If you prefer a lighter version, sprinkle a bit of cinnamon sugar on top instead.
5. Can I use a different type of flour?
Yes—try substituting half of the all-purpose flour with whole wheat for a slightly heartier texture. Gluten-free 1:1 baking flour also works well if you want to make them gluten-free.
6. What’s the best way to serve these muffins?
Enjoy them warm with a cup of tea or coffee on a cool morning, or pack one as a mid-afternoon treat. They make a wonderful addition to any fall brunch spread too!
