Description
Delight in the cozy flavors of Apple Pumpkin Streusel Muffins—a perfect fall breakfast treat bursting with warm spices, tender pumpkin puree, and fresh chopped apples, all topped with a sweet, crunchy cinnamon streusel.
Ingredients
Scale
Muffin Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped apple (such as Honeycrisp or Granny Smith)
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter (cut into small pieces)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
- Combine Wet Ingredients: In a separate large bowl, mix the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until you achieve a smooth batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Add Apples: Fold in the finely chopped peeled apples carefully to distribute them evenly throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Prepare Streusel Topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture forms coarse crumbs.
- Top Muffins: Sprinkle the streusel mixture evenly over each muffin filled with batter to create a crunchy topping once baked.
- Bake: Bake the muffins for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess and ensuring the best texture.
Notes
- These muffins freeze well—cool completely and store them in an airtight container for up to 3 months for easy future breakfasts.
- For extra texture and flavor, try adding chopped pecans or walnuts to the streusel topping before baking.
- Ensure the apples are peeled and finely chopped to prevent large wet chunks that could affect muffin texture.
- Do not overmix the batter to keep muffins tender and light.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 17g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
