Let me just say that I’ve found a million pumpkin muffin recipes over the past few weeks and I couldn’t decide on one to make. It’s been a busy past few months, and honestly, I didn’t have time (or motivation) to make anything. It wasn’t until I went home to visit my parents for a night that I allowed myself to indulge in some culinary therapy- inspired by the new fall weather that’s approaching Georgia.
My mom found this recipe (guided by a friend of hers) and encouraged me to go ahead and make it. So I did. And they were fantastic. Fresh apples, pumpkin puree, cinnamon, sugar… all the delicious fall treats that make my house smell amazing when they’re being baked together in the oven. So here’s the thing. I made these muffins without the streusel on top. Let me stop there and say: DO NOT OPT OUT ON THE STREUSEL. Why did I do this? I have no idea. I either, 1. forgot or 2. thought they’d be fine without. Boy was I mistaken. The muffins were amazing and I can’t imagine how much better they could have been with streusel generously placed on top.
PrintApple-Pumpkin Muffins with Streusel.
- Total Time: 45 minutes
- Yield: 20-24 muffins 1x
Description
These apple-pumpkin muffins are a delightful fall treat, combining fresh apples and pumpkin puree with a spiced streusel topping for a perfect balance of flavors and textures.
Ingredients
- 1 1/2 cups (5 1/4 oz) all-purpose flour
- 1/2 cup (1 3/4 oz) whole wheat flour
- 1 tbsp pumpkin pie spice (or 1 tbsp cinnamon)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 1 cup (3 1/2 oz) pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup peeled, cored, and chopped apples
- 1/2 cup chopped nuts (optional)
- For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp cold butter
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Prepare muffin tins with paper liners or grease the tins.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, pumpkin pie spice, baking soda, and salt.
- In a separate bowl, mix the eggs, pumpkin puree, vegetable oil, and granulated sugar until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped apples and nuts, if using.
- To make the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Fill each muffin cup about 3/4 full with the batter. Sprinkle the streusel topping generously over each muffin.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Do not skip the streusel topping as it adds a wonderful texture and flavor to the muffins. These muffins are perfect for sharing and pair well with a hot cup of coffee. You can substitute cinnamon for pumpkin pie spice if needed. Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15
- Sodium: 180
- Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30
apple and pumpkins are such a great combination