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.