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.
Servings: 12 muffins
Calories: 245kcal
Equipment
- muffin pan
- paper liners
- mixing bowls
- whisk
- measuring cups and spoons
- oven
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)
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, and eggs until smooth.
- Add the dry ingredients to the wet and stir until just combined. Fold in diced apples.
- Divide batter evenly into muffin cups, filling about 2/3 full.
- In a small bowl, mix topping ingredients (flour, brown sugar, cinnamon, and melted butter) until crumbly. Sprinkle over muffins.
- 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.