Every fall, as the leaves change color and the air turns crisp, I find myself diving into my favorite autumn recipes. One of my all-time favorites is my Apple Pumpkin Streusel Muffins. This recipe holds a special place in my heart because it reminds me of cozy mornings spent with my family, enjoying warm muffins fresh from the oven. The blend of pumpkin and apple flavors, topped with a crumbly streusel, makes these muffins perfect for breakfast or an afternoon snack.
It’s amazing how a simple recipe can bring everyone together, whether it’s my kids grabbing one on the way to school or my husband savoring them with a cup of coffee. Whenever I make these muffins, the aroma wafting through the kitchen is like a warm hug that wraps around us. I love seeing the smiles on their faces as they take that first bite, and I can’t help but feel a wave of happiness knowing that I’ve created something they love.
This recipe is straightforward, making it perfect for both novice and seasoned bakers alike. Plus, it’s an excellent way to use up any apples you have lying around. So, if you’re looking for a recipe that combines the sweetness of apples with the warm spices of pumpkin, you’re in for a treat! Let’s get baking!
How to Make Apple Pumpkin Streusel Muffins
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Ingredients
- 1/2 teaspoon vanilla extract
- 5 tablespoons canned pumpkin purée
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup fresh apples, diced into small cubes (Honeycrisp preferred)
- 2 tablespoons brown sugar
- 3/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 tablespoon apple juice (or substitute with orange juice or water)
- 2 teaspoons granulated sugar
- 1 1/2 tablespoons sour cream, at room temperature
- 1 large egg yolk, room temperature
- 1/4 teaspoon cinnamon (or use pumpkin pie spice)
- 1 1/2 tablespoons diced apples (reserved for streusel)
- 1 1/2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons cold unsalted butter, cubed
- Pinch of salt
Directions
Streusel Topping: In a small mixing bowl, combine the flour, brown sugars, butter, a pinch of salt, and cinnamon. Using your fingers or a fork, mix until the mixture resembles small clumps. Gently fold in the reserved diced apples and place the streusel in the fridge to chill.
Apple Pumpkin Muffins: Preheat your oven to 425°F (220°C) and arrange a rack in the middle position. Prepare a muffin tray with 4 paper liners.
In a medium-sized bowl, whisk together the sour cream, pumpkin purée, apple juice, both sugars, egg yolk, and vanilla until well blended. Carefully fold in the diced apples.
In a separate bowl, mix the flour, baking soda, salt, and pumpkin pie spice. Gradually combine the dry ingredients with the wet mixture, mixing until just incorporated—be careful not to overmix, as this can make the muffins tough.
Evenly distribute the muffin batter into the liners and generously sprinkle the chilled streusel topping over each muffin.
Bake the muffins in the preheated oven for 5 minutes, then reduce the temperature to 350°F (175°C). Continue baking for another 11 to 13 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Storing Suggestion
To keep your muffins fresh, store them in a covered container at room temperature. They should stay delicious for about 3 to 5 days. If you want to keep them longer, consider freezing them for future enjoyment.
Cooking Tips
For a twist on flavor, consider adding chopped nuts or raisins to the muffin batter. You can also enhance the sweetness by using maple syrup instead of granulated sugar. If you’re short on time, you can skip making the streusel topping, and the muffins will still be delightful!
Serving Suggestions
These muffins are perfect on their own but pair wonderfully with a dollop of cream cheese or a pat of butter. You could serve them alongside a hot cup of coffee or a glass of fresh apple juice for a complete breakfast experience. They also make a great addition to a brunch spread.
Ingredient Substitutions
If you don’t have pumpkin purée, you can use unsweetened applesauce for a lighter flavor. For a dairy-free option, substitute the sour cream with a plant-based yogurt. You can also replace the egg yolk with a flax egg to make it vegan.
Seasonal Variations
In the winter months, consider adding some chopped cranberries for a tart contrast to the sweetness of the muffins. In spring, you can incorporate some fresh berries into the batter for a fresh and fruity twist. Adjust the spices according to the season for a delightful flavor experience.
Allergen Information
This recipe contains common allergens such as eggs and dairy. For a gluten-free version, use a gluten-free flour blend. If you’re concerned about nuts, make sure to check that all ingredients are nut-free and consider using seeds like pumpkin or sunflower for added crunch without the allergens.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Simply cook and purée the pumpkin until smooth, then measure out the equivalent of 5 tablespoons for your recipe. Just ensure it is well-drained to avoid adding excess moisture.
How do I know when the muffins are done?
The best way to test for doneness is to insert a toothpick into the center of a muffin. If it comes out mostly clean, the muffins are ready. If it has wet batter clinging to it, they need a little more time.
Can I make these muffins ahead of time?
Absolutely! These muffins can be made ahead and stored in an airtight container. They stay fresh for several days, making them perfect for meal prep or a quick breakfast option during busy mornings.
What can I do with leftover muffins?
If you have any leftover muffins, you can freeze them for later. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. When you’re ready to enjoy, simply thaw at room temperature or warm in the microwave.
Is it possible to make these muffins without sugar?
Yes, you can use alternatives like stevia or monk fruit sweetener to reduce sugar. Just be sure to follow the conversion rates on the packaging, as they vary between sweeteners.
Can I add more spices to enhance the flavor?
Certainly! Feel free to experiment with spices like nutmeg or ginger for a more robust flavor profile. Just start with small amounts and adjust to taste, as these spices can be quite potent.
Apple Pumpkin Streusel Muffins
Ingredients
- 1/2 teaspoon vanilla extract
- 5 tablespoons canned pumpkin purée
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 cup fresh apples, diced (Honeycrisp preferred)
- 2 tablespoons brown sugar
- 3/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 tablespoon apple juice (or substitute with orange juice or water)
- 2 teaspoons granulated sugar
- 1 1/2 tablespoons sour cream (at room temperature)
- 1 large egg yolk (room temperature)
- 1/4 teaspoon cinnamon (or use pumpkin pie spice)
- 1 1/2 tablespoons diced apples (reserved for streusel)
- 1 1/2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons cold unsalted butter (cubed)
- pinch salt
Instructions
- In a small bowl, combine flour, both sugars, butter, salt, and cinnamon. Mix using your fingers or a fork until it forms pea-sized clumps. Stir in the reserved diced apples, then refrigerate the streusel.
- Preheat your oven to 425°F and position the rack in the middle. Line a muffin tray with 4 paper liners.
- In a medium bowl, whisk together the sour cream, pumpkin purée, juice, both sugars, egg yolk, and vanilla until smooth. Gently fold in the apple cubes.
- In another bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Gradually mix the dry ingredients into the wet mixture until just combined and no dry spots remain. Avoid overmixing to keep the muffins tender.
- Distribute the batter evenly among the muffin liners, then sprinkle the streusel topping over each one.
- Bake the muffins at 425°F for 5 minutes to help the tops rise, then lower the temperature to 350°F. Continue baking for another 11–13 minutes, or until a toothpick comes out mostly clean.
- Allow the muffins to cool in the tray for about 10 minutes, then transfer them to a wire rack to cool completely.
- Store your muffins at room temperature in a covered container for 3 to 5 days.
