These Apple Pumpkin Streusel Muffins are everything fall should taste like—soft, warmly spiced, and topped with a buttery, golden crumble. With chunks of fresh apple tucked inside pumpkin muffin batter and a crispy streusel on top, this small batch recipe makes just the right amount for a cozy morning treat.
Why You’ll Love This Recipe
Perfectly spiced pumpkin muffins meet sweet apple bites
Crispy, buttery streusel topping melts into every bite
Small batch—makes 4 muffins, great for small households
Freezer-friendly and easy to make ahead
A fall favorite for breakfast, snack, or dessert
Ingredients
For the Muffins
1 ½ tablespoons full-fat sour cream
5 tablespoons canned pumpkin puree (not pumpkin pie filling)
1 tablespoon apple juice (or orange juice)
3 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg yolk
½ teaspoon vanilla extract
½ cup fresh apple, diced (Honeycrisp recommended)
½ cup + 1 tablespoon all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
¾ teaspoon pumpkin pie spice
For the Streusel Topping
3 tablespoons all-purpose flour
1 ½ tablespoons cold unsalted butter, cubed
1 ½ tablespoons light brown sugar
2 teaspoons granulated sugar
¼ teaspoon cinnamon or pumpkin pie spice
Pinch of salt
1 ½ tablespoons finely diced apple (from above)
How to Make It
Preheat oven to 425°F and line 4 muffin cups with paper liners.
In a small bowl, combine streusel ingredients. Use your fingers or a fork to mix until crumbly. Stir in diced apple. Chill until ready to use.
In another bowl, whisk sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth. Stir in diced apple.
Whisk dry ingredients together. Fold into the wet mixture just until no dry streaks remain—do not overmix.
Spoon batter into muffin cups. Generously top with streusel.
Bake for 5 minutes at 425°F. Then reduce oven to 350°F and bake 11–13 more minutes, until a toothpick comes out mostly clean.
Cool in pan 10 minutes, then transfer to a wire rack.
Tips for Success
Don’t overmix the batter—stir until just combined
Pile on the streusel—it bakes down a bit
Use full-fat sour cream for moist texture
Start hot, then lower oven temp for tall muffin tops
Honeycrisp apples hold their shape well during baking
Storage & Freezing
Store at room temp in an airtight container for 3–5 days
Freeze individually wrapped muffins for up to 3 months
To serve from frozen, thaw at room temp or warm gently in the microwave
Nutrition (Per Muffin)
Calories: 293 | Carbs: 54g | Protein: 5g | Fat: 7g | Sugar: 25g
Final Thoughts
Whether you’re cozying up with a coffee or prepping for a fall brunch, these Apple Pumpkin Streusel Muffins bring the best of both apple and pumpkin into one perfect bite. Make a batch, share a couple, and save the rest—if you can resist eating them all at once.
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Apple Pumpkin Streusel Muffins
- Total Time: 28 minutes
- Yield: 4 muffins 1x
- Diet: Vegetarian
Description
These Apple Pumpkin Streusel Muffins are the ultimate fall treat—soft, warmly spiced, and topped with a buttery crumble. Fresh apple chunks in pumpkin batter with a crisp topping make this small batch perfect for a cozy morning or snack.
Ingredients
- For the Muffins:
- 1 ½ tablespoons full-fat sour cream
- 5 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon apple juice (or orange juice)
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup fresh apple, diced (Honeycrisp recommended)
- ½ cup + 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ teaspoon pumpkin pie spice
- For the Streusel Topping:
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons cold unsalted butter, cubed
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- ¼ teaspoon cinnamon or pumpkin pie spice
- Pinch of salt
- 1 ½ tablespoons finely diced apple (from above)
Instructions
- Preheat oven to 425°F and line 4 muffin cups with paper liners.
- In a small bowl, combine streusel ingredients. Use fingers or a fork to mix until crumbly. Stir in diced apple and chill until ready to use.
- In a separate bowl, whisk sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth. Stir in diced apple.
- Whisk flour, baking soda, salt, and pumpkin pie spice together. Fold into the wet mixture until just combined—do not overmix.
- Spoon batter into prepared muffin cups. Top generously with streusel.
- Bake at 425°F for 5 minutes. Then reduce oven to 350°F and bake 11–13 more minutes, until a toothpick comes out mostly clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
Don’t overmix the batter. Use full-fat sour cream for best texture. Streusel adds crunch and sweetness—don’t skip it! Muffins freeze well and are perfect for meal prep or cozy fall mornings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 293
- Sugar: 25g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: apple pumpkin muffins, streusel muffins, fall baking, small batch muffins