If you love the cozy flavors of fall in a perfectly portioned treat, then let me introduce you to the Apple Pumpkin Streusel Muffins (Small Batch) Recipe. This delightful recipe brings together the sweet and spicy warmth of pumpkin and apples, topped with a crunchy, buttery streusel that makes every bite a little celebration. Perfect for when you want just six muffins — whether for a quiet morning or a special snack — these muffins are moist, tender, and bursting with seasonal goodness that feels like a warm hug in muffin form.

Apple Pumpkin Streusel Muffins (Small Batch) Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Apple Pumpkin Streusel Muffins (Small Batch) Recipe lies in its simplicity. Every ingredient plays an essential role in creating that perfect balance of flavors, from the natural sweetness of pumpkin purée and apples to the fragrant spices and crumbly topping that add texture and depth.

½ cup canned pumpkin purée: Adds moistness and a subtle earthy sweetness that defines the muffin’s fall flavor.
1 large egg: Binds the ingredients together and helps the muffins rise beautifully.
¼ cup brown sugar (packed): Provides rich caramel notes and moisture.
2 tablespoons granulated sugar: Adds a little extra sweetness and helps the muffins brown nicely.
2 tablespoons vegetable oil: Keeps the muffins tender without overpowering the flavor.
1 teaspoon vanilla extract: Enhances the depth of the pumpkin and apple flavors.
½ cup all-purpose flour: The base that gives structure to your muffins.
½ teaspoon baking soda: Helps the muffins rise and keeps them light.
½ teaspoon ground cinnamon: Brings that warm, spicy aroma that pairs perfectly with pumpkin.
¼ teaspoon ground nutmeg: Offers a subtle nutty spice that complements the cinnamon.
¼ teaspoon salt: Balances the sweetness and highlights all the flavors.
½ cup finely chopped peeled apple (such as Honeycrisp or Granny Smith): Adds fresh, juicy bursts of flavor and a little crunch.

For the Streusel Topping:

2 tablespoons all-purpose flour: Provides the crumbly texture for the topping.
1 tablespoon brown sugar: Adds sweetness and caramel notes to the streusel.
¼ teaspoon cinnamon: Infuses a warm spice into the topping.
1 tablespoon cold butter (cubed): Creates that irresistible buttery, crumbly finish.

How to Make Apple Pumpkin Streusel Muffins (Small Batch) Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 350°F. Line a muffin tin with 6 paper liners or lightly grease it to make sure your muffins come out easily after baking. Setting this up first means everything will run smoothly when your batter is ready and you’re excited to get those muffins in the oven.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together the canned pumpkin purée, egg, brown sugar, granulated sugar, vegetable oil, and vanilla extract until you have a smooth, creamy mixture. This step is where the flavors start blending beautifully, so take a moment to appreciate that lovely orange hue and sweet aroma that signals deliciousness ahead.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This mixture packs all the leavening power and warm spices your Apple Pumpkin Streusel Muffins need to rise and taste just right.

Step 4: Bring Wet and Dry Ingredients Together

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—just enough to bring everything together. The batter should be thick but smooth, ready to be folded around those finely chopped apples that add such a fresh, crisp contrast.

Step 5: Fold in the Chopped Apples

Gently fold the chopped, peeled apples into the batter. These sweet and tart pieces will give bursts of flavor in every bite and keep your muffins interesting and moist.

Step 6: Portion the Batter and Make the Streusel

Divide the batter evenly among the 6 muffin cups, filling each about three-quarters full. Then it’s time to make that iconic streusel topping—mix the flour, brown sugar, and cinnamon in a small bowl, then cut in the cold butter using a fork or your fingers until the mixture looks like coarse crumbs. Sprinkle this generously over each muffin for that perfect crunchy, buttery finish.

Step 7: Bake and Cool

Bake your Apple Pumpkin Streusel Muffins (Small Batch) Recipe at 350°F for 20 to 24 minutes. Check doneness by inserting a toothpick in the center—it should come out clean. Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This cooling step helps the muffins set up just right for eating—or storing if you can wait that long!

How to Serve Apple Pumpkin Streusel Muffins (Small Batch) Recipe

Garnishes

Sprinkle a little powdered sugar over the muffins just before serving for a delicate, pretty touch. Or, for extra indulgence, add a dollop of whipped cream or a drizzle of maple glaze that plays wonderfully with the pumpkin and apple spices.

Side Dishes

Serve these muffins alongside a hot cup of coffee, chai tea, or even a creamy latte for a comforting fall breakfast experience. If it’s brunch time, pair them with a fresh fruit salad or a light yogurt parfait to balance the sweetness.

Creative Ways to Present

Try serving the Apple Pumpkin Streusel Muffins (Small Batch) Recipe stacked on a rustic wooden board lined with a linen napkin to bring out that cozy, homemade vibe. You can also slice one in half and toast it lightly with a spread of butter or cream cheese for a delightful twist on presentation and texture.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, which is rare, store them in an airtight container at room temperature. They stay fresh and moist for up to three days, preserving that incredible flavor and crumbly topping.

Freezing

These muffins freeze wonderfully. Wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag. They can last for up to two months in the freezer, making them an easy grab-and-go treat for busy mornings or unexpected guests.

Reheating

When you’re ready to enjoy your frozen or stored muffins, warm them in the microwave for about 20 to 30 seconds or toast them lightly in the oven. This revives that fresh-baked softness and makes the streusel topping lovely and crisp once again.

FAQs

Can I substitute fresh pumpkin for canned pumpkin in this recipe?

Yes, you can! If using fresh pumpkin, be sure to cook and puree it well first. Keep in mind that the moisture content might vary slightly, so adjust by adding a bit less liquid if the batter feels too wet.

What type of apples work best for these muffins?

Firm, tart apples like Honeycrisp or Granny Smith are ideal. They hold their shape well during baking and offer a nice contrast to the sweet pumpkin and spice.

Can I make this recipe vegan?

To make a vegan version, substitute the egg with a flax egg or applesauce, and use a plant-based oil. Just keep in mind that texture might vary slightly, but it will still be delicious.

Is it okay to use whole wheat flour instead of all-purpose flour?

Absolutely! Using whole wheat flour will add a nutty flavor and extra fiber, though the texture might be a bit denser. You could also try a half-and-half mix for a lighter muffin.

Can I add nuts to the streusel topping?

Yes, adding chopped walnuts or pecans to the streusel topping adds great crunch and a toasty depth that complements the pumpkin and apple flavors beautifully.

Final Thoughts

Trust me, once you try this Apple Pumpkin Streusel Muffins (Small Batch) Recipe, you’ll wonder how you ever enjoyed fall without it. The blend of pumpkin, apples, spices, and crunchy topping is just downright comforting and satisfying. Whether it’s a peaceful weekend morning or a treat to brighten your day, these muffins are a cozy reminder that small batches can bring big joy.