Description
Moist, spiced pumpkin muffins with bursts of fresh apple, topped with a buttery apple-studded streusel — the perfect cozy bite for fall mornings. Doubling the recipe means there’s enough to share… or keep all to yourself.
Ingredients
Apple Streusel Topping:
6 tbsp all-purpose flour
3 tbsp unsalted butter, cold and cut into cubes
3 tbsp light brown sugar
4 tsp granulated sugar
Pinch salt
1/2 tsp ground cinnamon (or pumpkin pie spice)
3 tbsp diced apples (reserved from below)
Apple Pumpkin Muffins:
3 tbsp full-fat sour cream, room temperature
10 tbsp pure canned pumpkin
2 tbsp apple juice (or orange juice or water)
6 tbsp granulated sugar
4 tbsp light brown sugar
2 large egg yolks, room temperature
1 tsp vanilla extract
1 cup fresh apple, cut into small cubes (dice 3 tbsp smaller for streusel)
1 cup + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
Instructions
Preheat oven to 350°F (175°C). Line or grease a muffin tin for 12 muffins.
For streusel: In a small bowl, mix flour, both sugars, salt, cinnamon, and butter. Cut in butter with a fork until crumbly. Stir in diced apples. Set aside.
For muffins: In a medium bowl, whisk sour cream, pumpkin, juice, both sugars, egg yolks, and vanilla.
In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Add dry ingredients to wet and stir until just combined. Fold in diced apple.
Divide batter evenly among muffin cups. Sprinkle streusel topping generously over each muffin.
Bake for 18–22 minutes, or until a toothpick comes out clean. Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 225 / Muffin
- Sugar: 18g / Muffin
- Sodium: 180mg / Muffin
- Fat: 10g / Muffin
- Saturated Fat: 6g / Muffin
- Carbohydrates: 33g / Muffin
- Fiber: 2g / Muffin
- Protein: 3g / Muffin