Name: Small Batch Apple Pumpkin Streusel Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: Apple 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 salt; ¼ teaspoon ground cinnamon (or pumpkin pie spice); 1 ½ tablespoons diced apples (optional; reserved from below); Apple Pumpkin Muffins; 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 (I use Honeycrisp; Dice about 1 ½ tablespoons smaller for the streusel); ½ cup, plus 1 tablespoon all-purpose flour; ¼ teaspoon baking soda; ⅛ teaspoon salt; ¾ teaspoon pumpkin pie spice

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Introduction to Small Batch Apple Pumpkin Streusel Muffins

With the brisk air and warm sweaters coming out, I find myself wanting the taste of the season: my Small Batch Apple Pumpkin Streusel Muffins. They are so much more than your typical breakfast pastry and so convenient for a rushed a.m. routine or such a treat to enjoy with friends . . . if you can just manage to get everyone`s schedules to align.

Make 4 of these yummy muffins for sharing (or for hoarding all to yourself; we won’t judge) in just 33 minutes. Enjoy a really authentic taste of the season with moist apple and pumpkin flavors under crunchy streusel. Well, here’s that recipe to heat your table up with a smile!

Why You’ll Love This Small Batch Apple Pumpkin Streusel Muffins

For moms on-the-go, like me, these Small Batch Apple Pumpkin Streusel Muffins are a total game-changer. Fast, to prepare and very fulfilling. Thus, the marriage of apple and pumpkin flavors strikes an excellent degree of sweetness and spiciness that really lights up one’s palate. After just slightly over thirty minutes, you will be savoring light, fluffy-scented muffins. They are ideal for breakfast or a midday pick-me-up; your family will love them!

Ingredients for Small Batch Apple Pumpkin Streusel Muffins

Getting your hands on the right ingredients is the first step in making these delightful Small Batch Apple Pumpkin Streusel Muffins. Here’s a list of what you’ll need:

For the Apple Streusel Topping:
- All-purpose flour: Provides structure to your streusel topping.
- Unsalted butter: Use cold, cubed butter for that perfect crumble.
- Light brown sugar: Adds a rich sweetness and moisture.
- Granulated sugar: Balances the flavor while adding a touch of crunch.
- Salt: Enhances all the flavors beautifully.
- Ground cinnamon or pumpkin pie spice: Gives that warm, cozy aroma of fall.
- Diced apples (optional): For an extra burst of fruity goodness.
For the Apple Pumpkin Muffins:
- Full fat sour cream: Keeps the muffins moist and adds a hint of tang.
- Pure canned pumpkin: Adds flavor and moisture, and is rich in nutrients.
- Apple juice (substitutes: orange juice or water): Moistures the batter and sweetens it naturally.
- Granulated sugar & light brown sugar: Sweeteners that create a lovely texture.
- Large egg yolk: Provides richness to the muffin batter.
- Vanilla extract: A must-have for enhancing flavors.
- Fresh apples: I prefer Honeycrisp for their sweetness and crunch!
- Baking soda: Helps the muffins rise perfectly.
- Salt: Just a pinch to pull everything together.
- Pumpkin pie spice: Brings out that wonderful fall flavor.

For exact quantities, check the end of the article, where you’ll find a handy printable version of the recipe!

How to Make Small Batch Apple Pumpkin Streusel Muffins

Prepare the Streusel Topping

Creating the streusel topping is the first step towards muffin bliss! Start by grabbing a small mixing bowl. Add the all-purpose flour, cold cubed butter, both sugars, salt, and cinnamon. Using a pastry cutter or your fingers, gently work the cold butter into the flour until you get pea-sized crumbs. This will make your streusel perfectly crunchy. If you like, mix in the reserved diced apples for extra flavor. Refrigerate this mixture while you tackle the muffin batter; cold is key for that delightful crumble!

Preheat the Oven and Prepare the Muffin Pan

Now that your streusel is chilling, let’s get that oven preheated! Set it to 425°F. While it warms up, line your muffin pan with four muffin liners. This is crucial to keep those delicious muffins from sticking and makes for an easier cleanup! You’re one step closer to muffin magic.

Make the Muffin Batter

Next, let’s dive into making the muffin batter. In a medium mixing bowl, combine the room temperature sour cream, pure canned pumpkin, and apple juice. These ingredients keep your muffins moist and add flavor. Whisk in both sugars for sweetness and then add the egg yolk and vanilla extract. Mix until everything is smooth and combined. Finally, gently fold in those lovely apple cubes. This process keeps the batter light, which is the secret to fluffy muffins!

Combine Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Remember, these dry ingredients are essential for your muffins to rise beautifully. Instead of dumping them into the wet mixture all at once, sprinkle them over it gently. Use a spatula to fold them in, stopping when no dry streaks remain. Overmixing can lead to tough muffins, and we definitely want softness!

Fill Muffin Liners and Add Streusel

It’s time to scoop that luscious batter into your prepared muffin liners! Aim to fill each liner about two-thirds full for the best rise. Once filled, take your chilled streusel and sprinkle a generous amount on top of each muffin. This crunchy layer is what makes these Small Batch Apple Pumpkin Streusel Muffins so irresistible!

Baking the Muffins

Place the muffin pan in your preheated oven and bake at 425°F for 5 minutes. This initial high heat helps them rise. After that, reduce the temperature to 350°F and bake for an additional 11 to 13 minutes. Keep an eye on them; they’re done when a toothpick inserted in the center comes out mostly clean. You want that perfect golden-brown top!

Cooling the Muffins

Once baked, remove them from the oven, and let them cool in the pan on a wire rack for 10 minutes. This helps them set and makes it easier to remove them from the liners. After the 10 minutes are up, gently transfer the muffins to the wire rack to cool completely. Once they’re cool enough to handle, it’s time to enjoy your delicious Small Batch Apple Pumpkin Streusel Muffins!

Tips for Success

Remember to use room temperature ingredients for a smoother batter.
Don’t skip the chilling step for the streusel; it enhances the crunch!
Feel free to experiment with different apple varieties; each adds unique flavor!
Keep an eye on the baking time; every oven is a bit different.
For the best flavor, let the muffins sit for a few minutes before diving in.

Equipment Needed

Mixing bowls: Use any size; just make sure they’re big enough for your ingredients.
Pastry cutter or fork: For cutting in the butter; a fork does the trick too!
Muffin pan: A standard muffin tin works perfectly.
Muffin liners: Optional, but they help with cleanup!
Whisk: Essential for combining wet ingredients smoothly.

Variations of Small Batch Apple Pumpkin Streusel Muffins

Gluten-Free: Substitute all-purpose flour with a gluten-free blend for those with dietary restrictions.
Dairy-Free: Use coconut yogurt or almond milk instead of sour cream and opt for dairy-free butter.
Nutty Twist: Add chopped pecans or walnuts to the batter for a delightful crunch and added flavor.
Spiced Up: Incorporate a dash of nutmeg or ginger for an extra layer of warm spices.
Fruit Fusion: Swap the apples with pears or cranberries for a different fruity dimension.
Chocolate Lover’s Delight: Fold in some mini chocolate chips for a sweet surprise in every bite.

Serving Suggestions for Small Batch Apple Pumpkin Streusel Muffins

Enjoy these muffins warm with a pat of butter for extra indulgence.
Pair with a steaming cup of chai or spiced apple cider for a cozy vibe.
Serve them alongside yogurt or whipped cream for a delightful breakfast treat.
Consider a sprinkle of cinnamon or powdered sugar for a pretty presentation!

FAQs about Small Batch Apple Pumpkin Streusel Muffins

Curious about these Small Batch Apple Pumpkin Streusel Muffins? Here are some common questions I’ve come across, along with my insights to help you out!

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and purée the pumpkin well. You’ll want it to be smooth to keep the muffins moist.

How should I store leftovers?

Store any leftover muffins in an airtight container at room temperature for up to three days. They can also be refrigerated for a week, or freeze them for longer storage!

Can I make these muffins ahead of time?

Yes, you can prepare the batter the night before and store it in the fridge. Just mix in the dry ingredients before baking for the freshest taste!

What can I use as a substitute for sour cream?

You can replace sour cream with yogurt or even some buttermilk if that’s what you have on hand. Both options will maintain the moistness!

How can I make these muffins healthier?

Consider using whole wheat flour instead of all-purpose, or reduce the sugar to make them a bit lighter. Your muffins will still taste delicious!

Final Thoughts

Baking these Small Batch Apple Pumpkin Streusel Muffins feels like wrapping yourself in a warm, cozy blanket on a chilly day. They not only fill your home with the inviting scents of autumn but also create a bond over shared moments with family and friends. Whether enjoyed at breakfast or as a lovely afternoon snack, these muffins inspire smiles and satisfied taste buds. Plus, with just the right amount of sweetness and spice, they remind us to savor every bite! So, roll up your sleeves, and let’s make these delightful treats together!