Description
Delight in these moist and flavorful Apple Pumpkin Streusel Muffins made in a small batch of six. Perfectly spiced with cinnamon and nutmeg, these muffins combine the natural sweetness of pumpkin purée and fresh apples with a crunchy cinnamon streusel topping. Ideal for breakfast or an autumn dessert, they bake quickly and deliver a cozy taste of fall in every bite.
Ingredients
Muffins
- ½ cup canned pumpkin purée
- 1 large egg
- ¼ cup brown sugar (packed)
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup finely chopped peeled apple (such as Honeycrisp or Granny Smith)
Streusel Topping
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- 1 tablespoon cold butter (cubed)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with 6 paper liners or lightly grease the cups to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the canned pumpkin purée, large egg, brown sugar, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: To the wet mixture, add the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Stir gently until just combined to avoid overmixing, which can toughen the muffins.
- Fold in Apples: Gently fold in the finely chopped peeled apples, distributing them evenly throughout the batter without breaking them down.
- Portion Batter: Divide the muffin batter evenly among the 6 prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Add Streusel to Muffins: Sprinkle the streusel topping generously over each filled muffin cup to create a delicious crunch after baking.
- Bake: Place the muffin tin in the oven and bake for 20–24 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.
Notes
- These muffins are best enjoyed warm or at room temperature for the best texture and flavor.
- You can add ¼ cup chopped walnuts or pecans to the batter for extra crunch and nutty flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
