Pumpkin Apple Streusel Muffins are a cozy treat that feels like a warm hug on a cool morning. These muffins bring together the earthiness of pumpkin and the sweet crispness of apples, topped with a crumbly streusel that adds just the right bit of crunch. They’re soft and moist inside, making every bite comforting and satisfying.
I love making these muffins when the leaves start to change and the air smells like fall. The combo of pumpkin and apple makes the kitchen smell amazing while they bake, and the streusel topping gives them a little extra sweetness and texture that really makes them special. I find myself sneaking one whenever I walk by the counter.
These muffins are perfect for breakfast with a cup of tea or coffee, or as a quick snack any time of the day. I like to warm them up for a few seconds in the microwave to soften the streusel just right. They also freeze well, so I often make a big batch and have them ready for busy mornings.
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree for smooth texture and flavor. If unavailable, homemade cooked and pureed pumpkin works well. Avoid pumpkin pie filling since it’s sweetened and spiced.
Apples: I prefer sweet, crisp apples like Fuji or Honeycrisp for a nice balance in the muffin. You can substitute with Granny Smith for a tart punch or any apples you like.
Spices: Cinnamon, nutmeg, ginger, and cloves give warm fall flavors. Feel free to adjust the amounts or substitute with pumpkin pie spice blend for convenience.
Butter in Streusel: Cold, cubed butter is key for crumbly topping. Room temperature butter won’t create the same texture. If needed, cold coconut oil can be a vegan option.
Oats: Optional in the streusel, they add nice texture. You can skip them if you prefer a finer crumb topping.
How Do You Make a Perfect Streusel Topping?
Streusel adds a delicious crunchy layer on top, but it must be crumbly and not melted into the muffin. Here’s how to get it right:
- Use cold, cubed butter straight from the fridge.
- Add the butter to the dry streusel ingredients.
- Use your fingers or a pastry cutter to rub the butter into the mix until it looks like coarse crumbs.
- The texture should be even little pieces, not smooth or greasy.
- Sprinkle it generously on top of each muffin before baking.
- As it bakes, the butter melts and binds the crumbly bits together, forming a tasty crunchy crust.
Remember, mixing the streusel nicely but not overworking it keeps that signature crunchy, crumbly topping.
Equipment You’ll Need
- Muffin tin – a standard 12-cup tin helps your muffins bake evenly in perfect sizes.
- Muffin liners – make cleanup easy and keep muffins from sticking to the pan.
- Mixing bowls – you’ll need separate bowls for wet and dry ingredients for easy mixing.
- Whisk – great for combining wet ingredients smoothly without lumps.
- Spatula – perfect for folding ingredients gently to keep muffins light and fluffy.
- Pastry cutter or your fingers – use this to create the crumbly streusel topping.
- Cooling rack – lets muffins cool evenly so bottoms don’t get soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans in the streusel or batter for extra crunch and a nutty flavor.
- Stir in raisins or dried cranberries to add a burst of chewy sweetness and texture.
- Swap apples for diced pears for a softer, mellow fruit taste that pairs nicely with pumpkin.
- Mix in a teaspoon of espresso powder to enhance the warm spices and add subtle depth.
How to Make Pumpkin Apple Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) canned pumpkin puree
- 1 cup peeled, finely chopped apple (such as Fuji or Honeycrisp)
For the Streusel Topping:
- ½ cup (100g) brown sugar, packed
- ⅓ cup (40g) all-purpose flour
- ½ tsp ground cinnamon
- ⅓ cup (74g) unsalted butter, cold and cubed
- ½ cup (50g) old-fashioned rolled oats (optional, for added texture)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake. You’ll also want to add about 5 more minutes to let the muffins cool before serving. So, plan for roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to keep the muffins from sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps spread the spices evenly through the muffins.
3. Combine Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, beating well after each. Stir in the vanilla extract and pumpkin puree until smooth.
4. Make the Batter:
Slowly add the dry ingredients into the wet ingredients, folding gently with a spatula. Stop mixing as soon as ingredients combine to keep the muffins tender. Fold in the chopped apples carefully.
5. Prepare the Streusel Topping:
Mix the brown sugar, flour, cinnamon, and oats (if using) in a small bowl. Add the cold, cubed butter, and use a pastry cutter or your fingers to work it into the dry mix until it looks crumbly with small clumps.
6. Fill Muffin Cups and Add Topping:
Divide the batter evenly into the muffin cups, filling each about three-quarters full. Sprinkle the streusel topping generously over each muffin.
7. Bake and Cool:
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins sit in the pan for 5 minutes, then transfer them to a wire rack to cool completely before enjoying.
Can I Use Frozen Pumpkin Puree in This Recipe?
Yes! Just make sure the frozen pumpkin puree is fully thawed and well-drained to avoid extra moisture in the batter. Pat it dry with a paper towel if needed before mixing.
Can I Substitute the Apples with Another Fruit?
Absolutely! Pears work wonderfully as a milder alternative, and dried fruits like raisins or cranberries can add a nice chewiness. Just adjust chopping size and moisture accordingly.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months — just thaw and warm before serving.
Can I Make These Muffins Gluten-Free?
Yes! Substitute the all-purpose flour for a gluten-free baking blend equal in measurement. Be sure the blend you choose includes xanthan gum for best texture.
