Description
These Small Batch Apple Pumpkin Streusel Muffins are a delightful fall treat, featuring a moist apple and pumpkin base topped with a crunchy streusel.
Ingredients
Scale
- 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
Instructions
- In a small mixing bowl, add the flour, butter, both sugars, salt, and cinnamon. Cut the butter into the flour until you have small pea size pieces of streusel. Stir in the reserved diced apples. Refrigerate until ready to use.
- Preheat oven to 425F degrees. Line the muffin pan with 4 muffin liners.
- In a medium mixing bowl, add the sour cream, pumpkin, juice, both sugars, egg yolk, and vanilla extract. Mix until combined and smooth. Stir in the remaining apple cubes.
- In a small mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle the dry ingredients over the wet ingredients and fold until no dry streaks remain, being careful not to overmix.
- Scoop the batter into the prepared muffin liners and top each muffin with equal portions of the streusel topping.
- Bake at 425F degrees for 5 minutes, then reduce the heat to 350F degrees and bake for an additional 11 to 13 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Cool the muffins in the pan on a wire rack for 10 minutes, then transfer to the wire rack to cool completely.
Notes
- For best results, do not overmix the batter.
- Feel free to substitute the apples with your fruit of choice.
- These muffins are ideal for autumn gatherings or a cozy breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg