If you’re craving a cozy, autumn-inspired treat that perfectly balances warm spices with fresh fruit, then this Apple Pumpkin Streusel Muffins (Small Batch) Recipe is your new best friend. Bursting with tender pumpkin puree, crisp apple chunks, and finished with a sweet, crumbly streusel topping, these muffins bring together the best flavors of fall in a perfectly sized batch that’s just right for a family breakfast or a special snack without any leftovers going to waste. Every bite offers a little bit of sweetness, a hint of spice, and a comforting texture that feels like a warm hug on a chilly morning.
Ingredients You’ll Need
This Apple Pumpkin Streusel Muffins (Small Batch) Recipe uses simple, everyday ingredients that combine to create layers of flavor and texture. Each one plays a crucial role: from the moist pumpkin puree to the crunchy streusel topping, every element is essential to making these muffins truly unforgettable.
- All-purpose flour: The foundation of both the muffin batter and the streusel topping, providing structure and tenderness.
- Unsalted butter (cold and cubed): Keeps the streusel crumbly and rich, adding buttery goodness.
- Light brown sugar: Adds sweet depth and moistness to both batter and streusel.
- Granulated sugar: Enhances the overall sweetness and helps caramelize the topping during baking.
- Pinch of salt: Balances sweetness and enhances flavor.
- Ground cinnamon or pumpkin pie spice: Infuses the muffins with that classic fall spice aroma and flavor.
- Diced apples: Fresh and juicy cubes that provide texture and a refreshing bite.
- Full-fat sour cream: Keeps the muffins moist and adds a slight tang that complements the pumpkin.
- Pure canned pumpkin: The star ingredient that gives the muffins their moist, tender crumb and beautiful orange hue.
- Apple juice (or orange juice or water): Adds liquid for moisture and subtle fruity sweetness.
- Large egg yolk, room temperature: Adds richness and helps bind ingredients.
- Vanilla extract: Brightens the flavor and rounds out the spices beautifully.
- Baking soda: Provides lift to create light, airy muffins.
- Pumpkin pie spice: Enhances warm, autumnal flavors with a blend of cinnamon, nutmeg, and cloves.
How to Make Apple Pumpkin Streusel Muffins (Small Batch) Recipe
Step 1: Prepare the Streusel Topping
Start by combining flour, cold butter, brown and granulated sugars, salt, and cinnamon in a bowl. Use your fingers or a pastry cutter to mix until you get small pea-sized crumbs. Fold in the reserved diced apples, which add a juicy surprise in every bite. Pop the mixture into the fridge to keep it nice and cold until you need it.
Step 2: Make the Muffin Batter
Preheat your oven to 425°F and line a muffin pan with four liners. Whisk together sour cream, pumpkin puree, apple juice, both sugars, egg yolk, and vanilla until smooth and glossy. Stir in the remaining apple cubes for bursts of fresh sweetness. In a separate bowl, mix the flour, baking soda, salt, and pumpkin pie spice. Slowly add the dry mixture to the wet ingredients, folding gently to keep the batter light and fluffy without overmixing.
Step 3: Assemble and Bake
Divide the batter evenly into the muffin liners and generously top each muffin with the chilled streusel. Bake at 425°F for 5 minutes to give the muffins a quick lift, then lower the heat to 350°F and bake for another 11 to 13 minutes. Check doneness by inserting a toothpick that should come out mostly clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Apple Pumpkin Streusel Muffins (Small Batch) Recipe
Garnishes
For an extra touch, sprinkle a little powdered sugar on top just before serving or drizzle some warm honey or maple syrup to add a luscious glaze. A dollop of whipped cream or a smear of cinnamon butter can elevate these muffins for a brunch worthy of company.
Side Dishes
These muffins pair beautifully with a hot cup of spiced chai latte, black coffee, or freshly brewed vanilla rooibos tea. They also complement a light fruit salad or a filling scramble for a complete fall-themed breakfast experience.
Creative Ways to Present
Place muffins in a rustic basket lined with a cozy kitchen towel for a charming presentation. For an on-the-go snack, wrap each muffin in parchment paper tied with twine and a sprig of fresh mint or rosemary to add a festive, thoughtful touch that impresses friends and family.
Make Ahead and Storage
Storing Leftovers
Store cooled Apple Pumpkin Streusel Muffins (Small Batch) Recipe in an airtight container at room temperature for 3 to 5 days. Keeping them in a cool, dry spot ensures they stay fresh and moist without drying out.
Freezing
If you want to save some muffins for later, wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They freeze beautifully for up to 3 months, ready to be thawed and enjoyed whenever you crave a comforting treat.
Reheating
To warm up your muffins, pop them in a 350°F oven for about 5 to 7 minutes or microwave for 15 to 20 seconds until soft and inviting. This brings back their freshly baked texture and aroma perfectly.
FAQs
Can I use fresh pumpkin instead of canned pumpkin?
Absolutely! If you have fresh pumpkin, roast it until tender and puree it to replace canned pumpkin. Just make sure to cook it down enough so the moisture level matches canned pumpkin for the best muffin texture.
What type of apple is best for this recipe?
Choose a crisp, slightly tart apple like Granny Smith or Honeycrisp. These varieties hold their shape well during baking and provide a nice balance to the sweet pumpkin and streusel topping.
Can I make these muffins vegan or dairy-free?
Yes! Substitute butter with a vegan butter alternative and use a dairy-free yogurt or sour cream. Use a flax egg or chia egg instead of the egg yolk, and the muffins will still turn out moist and delicious.
Why does the recipe call for both granulated and brown sugar?
Combining both sugars adds complexity in sweetness and moisture. Brown sugar gives a deeper caramel flavor and keeps the muffins tender, while granulated sugar helps with texture and browning.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin. If it comes out mostly clean or with a few moist crumbs, they’re done. Avoid overbaking to keep them soft and moist.
Final Thoughts
This Apple Pumpkin Streusel Muffins (Small Batch) Recipe is a delightful way to welcome the flavors of fall into your kitchen, especially when you don’t want a mountain of leftovers. The tender pumpkin batter, fresh apple chunks, and crumbly streusel topping come together to make a muffin that’s as comforting as a warm sweater on a chilly day. I can’t wait for you to try these muffins and make them a cozy staple in your recipe collection.
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Apple Pumpkin Streusel Muffins (Small Batch) Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Pumpkin Streusel Muffins are a perfect small-batch treat, combining the warm spices of pumpkin pie spice with fresh apple chunks and a buttery streusel topping. Moist and flavorful, they bake up tender and coated with a delightful crumbly topping, ideal for autumn breakfasts or snacks.
Ingredients
Streusel Topping
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons unsalted butter, cold and cut into cubes
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- Pinch of salt
- ¼ teaspoon ground cinnamon (or pumpkin pie spice)
- 1 ½ tablespoons diced apples (reserved from the batter)
Muffin Batter
- 1 ½ tablespoons full-fat sour cream, room temperature
- 5 tablespoons pure canned pumpkin
- 1 tablespoon apple juice (or orange juice or water)
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
- ½ cup fresh apple, cut into small cubes (reserve 1 ½ tablespoons for the streusel)
- ½ cup + 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- â…› teaspoon salt
- ¾ teaspoon pumpkin pie spice
Instructions
- Prepare the Streusel Topping: In a small bowl, mix the flour, cold butter cubes, both sugars, salt, and cinnamon until the mixture forms small pea-sized crumbs. Stir in the reserved 1 ½ tablespoons of diced apples, then place the streusel in the refrigerator until ready to use.
- Make the Muffin Batter: Preheat your oven to 425°F (220°C) and line a muffin pan with four liners. In a medium bowl, blend together the sour cream, pumpkin puree, apple juice, granulated and brown sugars, egg yolk, and vanilla extract until smooth and combined.
- Incorporate Apples: Gently fold the remaining diced fresh apples into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening and spices.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Liners: Divide the batter evenly among the four prepared muffin liners.
- Add Streusel Topping: Generously sprinkle the chilled streusel topping over each muffin.
- Bake the Muffins: Bake in the preheated oven at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 11 to 13 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 to 5 days.
Notes
- Using cold butter in the streusel helps create a crumbly texture.
- Reserve some diced apples for the streusel topping to add extra texture and flavor.
- Ensure all cold ingredients are at room temperature for optimal mixing, especially the egg yolk and sour cream.
- Do not overmix the batter to keep muffins tender and moist.
- Adjust baking time slightly if using a different size muffin tin or oven.
- Apple juice may be substituted with orange juice or water without altering the flavor significantly.
