Pumpkin Apple Streusel Muffins are a perfect treat for fall, combining the cozy flavors of pumpkin and sweet, tart apples with a crumbly, buttery streusel topping. Each bite is moist and flavorful, with a little crunchy surprise on top that makes these muffins extra special. They’re the kind of muffin that smells amazing while baking and tastes even better fresh out of the oven.
I love making these muffins when the weather starts turning cooler because the pumpkin adds that warm, comforting feeling I crave. The diced apples in the batter give just the right amount of sweetness and texture, making every bite interesting. Plus, the streusel topping adds a little crunch that’s hard to resist—I like to sprinkle a bit extra on top before baking!
These muffins are great for breakfast with a cup of coffee or tea, or just as a cozy snack anytime. I often make a batch to share with friends or to bring to a fall gathering because everyone seems to enjoy the sweet and slightly spicy flavors. If you want to switch things up, try adding a handful of chopped nuts to the streusel. It’s a little twist that always makes me smile.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, but fresh pumpkin puree works great too. Avoid pumpkin pie filling since it has added spices and sugar. I like a smooth puree for the best texture.
Apples: Granny Smith apples are my favorite here because their tartness balances the muffin’s sweetness. You can use Honeycrisp or Fuji for a sweeter option. Make sure to dice them small for even distribution.
Spices: Cinnamon, nutmeg, cloves, and ginger create cozy fall flavors. If you don’t have all, cinnamon alone still tastes great. You can also use pumpkin pie spice as a shortcut.
Oil: Vegetable or melted coconut oil keeps muffins moist. You can substitute with melted butter for a richer taste but expect slightly different texture.
Streusel Topping: Cold butter is key here. It helps create crumbly, crunchy bits. For a nutty twist, add chopped walnuts or pecans to the streusel mix.
How Do You Make Perfect Streusel Topping?
The streusel topping gives these muffins their sweet crunch, so making it right is important. Here’s how I do it:
- Use cold butter straight from the fridge—it helps create small crumbs instead of a paste.
- Mix flour, brown sugar, cinnamon, and salt first for even flavor distribution.
- Cut the cold butter into the dry mix using a pastry cutter, two forks, or your fingers. Stop when crumbs are about pea-sized.
- Sprinkle the streusel generously but evenly on top of each muffin to cover most of the surface.
- The butter melts as the muffins bake, producing a crisp and crumbly topping that contrasts nicely with the soft muffin.
Adding a sprinkle of extra cinnamon or some chopped nuts can take the topping up a notch. Just remember, keep the butter cold and don’t overwork the mixture to get big, satisfying crumbs.
Equipment You’ll Need
- Muffin tin – a standard 12-cup tin helps your muffins bake evenly and hold their shape.
- Paper muffin liners – make cleanup easy and prevent sticking.
- Mixing bowls – one large for dry ingredients and one for wet ingredients helps keep things organized.
- Whisk – great for blending wet ingredients smoothly and mixing dry spices evenly.
- Pastry cutter or fork – helps cut cold butter into the streusel topping for perfect crumbs.
- Measuring cups and spoons – precise measuring makes the recipe turn out just right.
- Cooling rack – lets muffins cool properly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the streusel topping for a crunchy nutty twist.
- Mix in 1/2 cup raisins or dried cranberries for bursts of sweet and tart flavor.
- Swap diced apples for grated zucchini for a moist, veggie-packed version that’s subtly sweet.
- Use pumpkin pie spice in place of individual spices for a simpler, well-balanced flavor combo.
Pumpkin Apple Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 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
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup peeled and diced apple (such as Granny Smith)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 teaspoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 22-25 minutes to bake, and around 10 minutes to cool. In total, plan for about 45 minutes from start to finish, including making the glaze and topping the muffins.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This blend of spices adds warm autumn flavor to the muffins.
3. Combine Wet Ingredients:
In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until the mix is smooth and well combined.
4. Mix Wet and Dry Together:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently just until combined. Avoid overmixing to keep muffins tender. Fold in the diced apples carefully to spread them evenly without breaking them down.
5. Make the Streusel Topping:
In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry blender or your fingers until the mixture looks like coarse crumbs. This crumbly topping will give your muffins a delightful crunch.
6. Fill Muffin Cups and Add Topping:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
7. Bake the Muffins:
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on your oven.
8. Prepare the Glaze:
While the muffins bake, whisk together powdered sugar, milk (start with 1 teaspoon), and vanilla extract in a small bowl until smooth. Add more milk if needed to get a drizzling consistency.
9. Cool and Glaze:
Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack. Drizzle the glaze over the warm muffins for a sweet finish.
10. Serve and Enjoy:
Allow the glaze to set a few minutes before serving. Enjoy these muffins warm or at room temperature for delicious autumn comfort!
If you love these Pumpkin Apple Streusel Muffins, you might also enjoy trying our Pumpkin Pecan Muffins for a nutty twist. And for the perfect cozy pairing, warm up with a cup of creamy Pumpkin Spice White Hot Chocolate to complete your fall treat experience.
Can I Use Frozen Pumpkin Puree for These Muffins?
Yes! Just make sure the pumpkin puree is fully thawed and well drained if it’s watery to avoid soggy muffins. Stir it well before measuring for an even consistency.
Can I Substitute the Apples with Another Fruit?
Absolutely! Pears or diced peaches work well as alternatives and add a nice sweetness. Just keep the pieces small so they blend well into the batter and bake evenly.
How Should I Store Leftover Muffins?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To refresh, warm briefly in the microwave or oven before serving.
Can I Make These Muffins Ahead of Time?
Yes, you can prepare the batter and streusel topping the night before. Keep them covered in the fridge and bake fresh the next day for best texture and flavor.