Go Back
Apple Pumpkin Streusel Muffins
Michonne Zendaya

Apple Pumpkin Streusel Muffins

Moist Apple Pumpkin Streusel Muffins loaded with tender apple chunks and topped with a buttery cinnamon crumb topping — a cozy fall treat perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup apple, peeled and diced
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup brown sugar (for topping)
  • 1 tsp ground cinnamon (for topping)
  • 1/4 cup unsalted butter, melted (for topping)

Equipment

  • muffin pan
  • paper liners
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat oven to 350°F. Line a muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, and eggs until smooth.
  4. Add the dry ingredients to the wet and stir until just combined. Fold in diced apples.
  5. Divide batter evenly into muffin cups, filling about 2/3 full.
  6. In a small bowl, mix topping ingredients (flour, brown sugar, cinnamon, and melted butter) until crumbly. Sprinkle over muffins.
  7. Bake for 20–22 minutes, or until a toothpick inserted comes out clean. Cool slightly before serving.

Notes

These muffins store well in an airtight container at room temperature for 2 days or up to 5 days in the refrigerator. You can also freeze them for up to 2 months. Warm slightly before serving for best flavor.