Pumpkin Apple Fall Crumble Muffins bring together the best flavors of autumn — tender pumpkin-spiced batter, fresh apple chunks, and a buttery crumble topping. These muffins are soft, cozy, and perfect for pairing with a hot cup of coffee or tea on a crisp fall morning.
Baked with real pumpkin puree and juicy apples, they’re a bakery-style treat you can easily make at home for breakfast, brunch, or a sweet snack.
Why You’ll Love This Recipe
Fall Flavor Duo: Combines pumpkin spice warmth with the sweet-tart bite of fresh apple.
Bakery-Worthy Texture: Moist muffins topped with buttery streusel for crunch.
Small Batch: Perfect for making just enough for a few days without leftovers going stale.
Customizable: Use your favorite apple variety and adjust spices to taste.
Perfect for Sharing: Ideal for cozy breakfasts or gifting during the season.
Time Needed
Prep Time: 15 minutes
Cook Time: 20–22 minutes
Total Time: 35–37 minutes
Servings: 6 muffins
Ingredients
Muffins
- ½ fresh apple (Honeycrisp or preferred variety), diced
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice (or cinnamon)
- 3 tbsp sour cream (full fat)
- ¼ cup light brown sugar
- 2 tbsp granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
Streusel Topping
- 2 tbsp unsalted butter, cold and cubed
- 3 tbsp all-purpose flour
- 2 tbsp light brown sugar
- 1 tbsp granulated sugar
- Small apple chunks (optional, for extra texture)
How to Make It
1️⃣ Prep the Oven & Pans
Preheat oven to 425°F. Line a muffin tin with 6 paper liners.
2️⃣ Make the Streusel
In a small bowl, combine butter, flour, and sugars. Use your fingers or a pastry cutter to blend until crumbly. Set aside.
3️⃣ Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
4️⃣ Mix Wet Ingredients
In another bowl, whisk pumpkin puree, sour cream, brown sugar, granulated sugar, egg yolk, and vanilla until smooth.
5️⃣ Combine & Fold
Add dry ingredients to wet ingredients, mixing just until combined. Gently fold in diced apple.
6️⃣ Fill & Top
Divide batter evenly among muffin cups. Generously sprinkle with streusel topping.
7️⃣ Bake
Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for an additional 15–17 minutes, or until a toothpick comes out clean.
8️⃣ Cool & Serve
Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Tips & Variations
- Best Apples: Honeycrisp for sweet-tart flavor or Granny Smith for more tang.
- Extra Spice: Add a pinch of nutmeg or ginger for a deeper fall profile.
- Mini Muffins: Bake at 350°F for 12 minutes, skipping the high-heat start.
- Yogurt Swap: Full-fat yogurt can replace sour cream.
Storage
Room Temp: Store covered for 3–5 days.
Freezer: Wrap individually and freeze up to 2 months. Thaw overnight.
Final Thoughts
Pumpkin Apple Fall Crumble Muffins are everything we love about autumn baked into one handheld treat — moist, flavorful, and topped with irresistible crumble. Whether for breakfast, snack time, or a cozy weekend bake, these muffins are guaranteed to bring a little extra warmth to your day.
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Pumpkin Apple Fall Crumble Muffins
- Total Time: 37 minutes
- Yield: 6 muffins 1x
Description
Pumpkin Apple Fall Crumble Muffins bring together the best flavors of autumn — tender pumpkin-spiced batter, fresh apple chunks, and a buttery crumble topping. Soft, cozy, and perfect with a hot drink on a crisp fall morning.
Ingredients
- ½ fresh apple (Honeycrisp or preferred variety), diced
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice (or cinnamon)
- 3 tbsp sour cream (full fat)
- ¼ cup light brown sugar
- 2 tbsp granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Streusel Topping:
- 2 tbsp unsalted butter, cold and cubed
- 3 tbsp all-purpose flour
- 2 tbsp light brown sugar
- 1 tbsp granulated sugar
- Small apple chunks (optional, for extra texture)
Instructions
- Preheat oven to 425°F. Line a muffin tin with 6 paper liners.
- In a small bowl, combine butter, flour, and sugars for the streusel. Use your fingers or a pastry cutter to blend until crumbly. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk pumpkin puree, sour cream, brown sugar, granulated sugar, egg yolk, and vanilla until smooth.
- Add dry ingredients to wet ingredients, mixing just until combined. Gently fold in diced apple.
- Divide batter evenly among muffin cups. Generously sprinkle with streusel topping.
- Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for 15–17 more minutes, or until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
Use Honeycrisp or Granny Smith apples for the best flavor. Add nutmeg or ginger for deeper fall spice. Full-fat yogurt can replace sour cream. Store covered for 3–5 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pumpkin muffins, apple crumble muffins, fall muffin recipe, pumpkin apple muffins