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.
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Apple-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) (360 ml) all-purpose flour
- 1/2 cup (1 3/4 oz) (120 ml) 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) (240 ml) pumpkin puree
- 1/2 cup (120 ml) vegetable oil
- 1 cup (240 ml) granulated sugar
- 1 cup (240 ml) peeled, cored, and chopped apples
- 1/2 cup (120 ml) chopped nuts (optional)
For the streusel topping
- 1/4 cup (60 ml) all-purpose flour
- 1/4 cup (60 ml) packed brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp (45 ml) 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
Find it online: https://honestcooking.com/apple-pumpkin-muffins-with-streusel/
If You Liked This Recipe, You’ll Love These
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Frequently Asked Questions
Is the streusel topping really necessary, or can I skip it?
The article is unusually emphatic about this: “DO NOT OPT OUT ON THE STREUSEL.” The author made these muffins without the streusel the first time and regretted it. The topping — 1/4 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and 3 tbsp cold butter cut into coarse crumbs — is what elevates these from a basic muffin to something closer to a coffee cake, providing buttery, crispy texture on top of the pumpkin-and-apple crumb.
Why does the streusel use cold butter rather than melted?
Cutting 3 tbsp of cold butter into the flour, brown sugar, and cinnamon creates coarse, crumbly pieces rather than a smooth paste. When those cold fat pockets hit the oven heat, they melt and create distinct, crispy crumbs on top of each muffin — melted butter would produce a wet, dense topping that sinks into the batter instead of sitting on top.
Can I substitute cinnamon for the pumpkin pie spice?
Yes — the notes specifically say you can use 1 tbsp of cinnamon in place of 1 tbsp of pumpkin pie spice. The muffins will have a simpler, more cinnamon-forward spice flavor without the nutmeg, ginger, and clove notes of pumpkin pie spice, but will bake the same way at 350°F for 25–30 minutes.
apple and pumpkins are such a great combination