Brief Introduction
Apple Pumpkin Streusel Muffins are the perfect comfort bake when you want cozy fall flavors in a handheld treat. Combining the natural sweetness of apples with the earthy richness of pumpkin, these muffins bring warmth to any morning. Each one is topped with a buttery, spiced streusel that crisps up beautifully in the oven. This small-batch recipe is ideal when you don’t want a full dozen but still crave something homemade. In this guide, you’ll find step-by-step instructions, baking tips, storage suggestions, and creative variations—all wrapped up in the soft crumb and crunchy topping of these unforgettable muffins.
The Story Behind Apple Pumpkin Streusel Muffins
Where This Muffin Memory Began
There’s something about fall that draws me back to my kitchen again and again. I remember one October when the twins were toddlers and sleep was rare. I had just a few ingredients on hand—half a can of pumpkin, one apple, a little brown sugar. I wasn’t aiming for anything fancy. I just needed something warm, something easy. That’s when I made my first batch of these muffins.
Back then, I baked in small bursts between nap times. This recipe came together almost by accident—part apple cake, part pumpkin bread, with a crunchy top that made the whole house smell like a bakery. Over time, I adjusted things: added sour cream for tenderness, played with spices, and perfected the streusel. What began as a way to use leftovers became a recipe I now return to each year.
Why Apple Pumpkin Streusel Muffins Always Work
These muffins strike a balance that’s hard to beat. The pumpkin gives them color, depth, and moisture without making them dense. The apples add texture and light sweetness, and the streusel—made with cold butter, brown sugar, cinnamon, and a touch of salt—brings a satisfying crunch. Because it’s a small batch, you can whip it up quickly without dragging out your mixer or spending all day baking.
Even better, the ingredients are flexible. You can change the spice blend, try different apples, or even adjust the sugar levels based on what you have on hand. Whether it’s your first time baking or your fiftieth, these muffins feel approachable—and they taste like something much more involved. That’s the beauty of baking from memory and necessity: it creates recipes you return to again and again.

Apple Pumpkin Streusel Muffins Small Batch
Equipment
- Muffin/Cupcake Pan
Ingredients
- Apple Streusel Topping
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons unsalted butter cold and cut into cubes
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- pinch salt
- ¼ teaspoon ground cinnamon or pumpkin pie spice
- 1 ½ tablespoons diced apples reserved from below
- Apple Pumpkin Muffins
- 1 ½ tablespoons full fat sour cream room temperature
- 5 tablespoons pure canned pumpkin
- 1 tablespoon apple juice or orange juice or water
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg yolk room temperature
- ½ teaspoon vanilla extract
- ½ cup fresh apple cut into small cubes I use Honeycrisp; Dice about 1 ½ tablespoons smaller for the streusel
- ½ cup plus 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ teaspoon pumpkin pie spice
Instructions
- Streusel Topping
- In a small mixing bowl, add the flour, butter, both sugars, salt, and cinnamon. Cut the butter into the flour using a fork or your fingers, until you have small pea size pieces of streusel. Tip – With this amount of streusel, it is easier to use your fingers to mix the streusel.
- 3 tablespoons all-purpose flour,1 ½ tablespoons unsalted butter, cold and cut into cubes,1 ½ tablespoons light brown sugar,2 teaspoons granulated sugar,1/4 teaspoon ground cinnamon,pinch salt
- Stir in the reserved diced apples. Refrigerate the streusel topping until ready to use.
- 1 ½ tablespoons diced apples
- Apple Pumpkin Muffins
- Preheat oven to 425F degrees and adjust oven rack to the middle position. Line the muffin pan with 4 muffin liners.
- In a medium mixing bowl add the sour cream, pumpkin, juice , both sugars, egg yolk, and vanilla extract. With a fork, mix until combined and smooth. Stir in the remaining apple cubes.
- 1 ½ tablespoons full fat sour cream, room temperature,5 tablespoons pure canned pumpkin,1 tablespoon apple juice,3 tablespoons granulated sugar,2 tablespoons light brown sugar,1 large egg yolk, room temperature,1/2 teaspoon vanilla extract,1/2 cup fresh apple, cut into small cubes
- In a small mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle the dry ingredients over the wet ingredients. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. Do not overmix the batter, otherwise the muffins may turn out chewy.
- 1/2 cup, plus 1 tablespoon all-purpose flour,1/4 teaspoon baking soda,3/4 teaspoon pumpkin pie spice,1/8 teaspoon salt
- Evenly scoop the batter into the prepared muffin liners. Top each muffin with equal portions of the streusel topping.
- Bake at 425F degrees for 5 minutes. The quick time at high heat makes the muffin tops puff up. Then reduce the heat to 350F degrees and bake for an additional 11 to 13 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Cool the muffins in the pan set on a wire cooling rack for 10 minutes, then transfer the muffins to the wire rack to cool completely.
- The muffins can be stored covered at room temperature for 3 to 5 days.
Notes
High Heat/Low Heat – The initial bake at high heat will make the muffins rise. Set a timer to make sure you turn the oven down after 5 minutes!
Apple – I use a Honeycrisp apple, but you can use whatever apple you prefer.
Pumpkin – Be sure it is pure pumpkin and not pumpkin pie filling. The latter has added ingredients we don’t need for this recipe. I prefer Libby’s canned pumpkin because it doesn’t contain as much moisture as other brands.
Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other small batch pumpkin recipes to make another batch of pumpkin treats!
Mini Muffins – You can try to make this recipe into mini muffins, which may yield 10 to 12 muffins. I recommend skipping the 5-minute high heat and start checking the muffins around 12 minutes.
Storing and Freezing – The muffins can be stored covered at room temperature for 3 to 5 days. To freeze the muffins, wrap them individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months and thaw at room temperature. Nutrition
Calories: 293kcal | Carbohydrates: 54g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 132mg | Fiber: 2g | Sugar: 25g | Vitamin A: 3151IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
How to Make Apple Pumpkin Streusel Muffins
The Ingredients That Bring Fall Into Every Bite
This small-batch recipe is all about smart, flavor-packed choices. Each ingredient has a job to do—nothing’s in here by accident. Pumpkin brings a soft, earthy base with just enough richness. Apples, diced small, offer sweet little pockets that contrast the warm spices. Sour cream adds a creamy tang and keeps the crumb soft and tender. You’ll use both granulated and brown sugar: one for sweetness, the other for a hint of molasses flavor.
The streusel topping deserves its own moment. It’s a mix of cold butter, flour, cinnamon, and sugar, plus a bit of chopped apple folded in. The butter must be cold to create those crisp little nuggets you’ll love biting into. That topping bakes golden and gives every muffin an irresistible finish.
Apple Streusel Topping Includes:
- All-purpose flour
- Cold, cubed unsalted butter
- Light brown and white sugar
- Cinnamon or pumpkin pie spice
- Pinch of salt
- Reserved diced apples
Muffin Batter Includes:
- Full-fat sour cream
- Canned pure pumpkin
- Apple juice (or water)
- Granulated and brown sugar
- Egg yolk
- Vanilla extract
- Diced fresh apple
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
Steps to Get Perfect Results
First, mix the streusel and chill it—cold butter matters. For the batter, whisk together wet ingredients: sour cream, pumpkin, juice, sugars, yolk, and vanilla. Stir in the chopped apples. In a separate bowl, combine the dry ingredients. Sprinkle them over the wet base and fold gently. Don’t overmix—just fold until you see no dry flour.
Spoon the batter into four lined muffin cups and crown each one with a generous layer of streusel. This step gives the muffins height and crunch. They’ll bake up golden, domed, and loaded with apple-pumpkin goodness in every bite.
Baking, Storage, and Variations
How to Bake Muffins That Rise Tall and Stay Soft
One secret to bakery-style muffins? Start them hot. You’ll preheat your oven to 425°F and bake the muffins at that high heat for the first 5 minutes. This quick burst of heat helps the tops rise fast and create those lovely domes. After 5 minutes, without opening the door, lower the temperature to 350°F and finish baking for 11 to 13 minutes. This second phase allows the insides to cook through without burning the tops.
You’ll know they’re done when a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Let them cool in the pan for 10 minutes to set the structure, then transfer to a wire rack. The streusel will crisp up as they cool, giving a perfect contrast to the soft, spiced interior.
Here’s a quick summary of the baking steps:
Step | Temperature | Time |
---|---|---|
Initial Rise | 425°F | 5 minutes |
Bake Through | 350°F | 11–13 minutes |
Cool in Pan | Room Temp | 10 minutes |
Storage Tips That Keep Muffins Fresh
Once cooled, store the muffins in an airtight container at room temperature. They’ll stay soft and flavorful for up to 3–5 days. If you want to freeze them, wrap each muffin tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temp, or reheat gently in the microwave for about 20 seconds. The texture holds up beautifully—and that spiced scent comes right back to life.
Customization Ideas and Small Batch Wisdom
Mini Muffins, Big Possibilities
This recipe is a dream for small-batch bakers. It makes four perfectly domed muffins, but it’s easy to scale or shift. Want mini muffins instead? Just divide the batter into a mini muffin tin—no need to crank the oven high at the start. Bake at 350°F for 12 to 14 minutes and check early. You’ll get about 10 to 12 bite-sized muffins, which are great for sharing (or not). They’re just the right size for lunchboxes, potlucks, or freezing in single servings.
Planning for more guests? Double the recipe. It scales cleanly, but be careful not to overfill your muffin cups—¾ full is your sweet spot. If you crowd them, you’ll lose the beautiful muffin top rise.
Flavor Twists to Make It Your Own
These muffins are flexible, and that’s part of the fun. Start with the liquid—if you don’t have apple juice, orange juice adds brightness, or even just water works in a pinch. Want more crunch? Add a spoonful of chopped walnuts or pecans to the streusel topping.
For a deeper spice profile, mix in a dash of ground nutmeg, allspice, or cardamom. Want more texture? Stir rolled oats into the streusel or sprinkle them on top before baking. No Honeycrisp apples? Fuji, Gala, or even tart Granny Smiths all work beautifully.
And if you’re sitting on a half-can of leftover pumpkin—good news: this batter is the perfect base. Make a second batch, swap apples for pears, or go full-on pumpkin with chocolate chips. You can keep the muffin batter the same and switch out the mix-ins or spices for a whole new flavor profile.
When a recipe gives this much comfort and room to play, it becomes a staple—and these Apple Pumpkin Streusel Muffins deserve that spot.

FAQ: Apple Pumpkin Streusel Muffins
What kind of apples are best for apple pumpkin muffins?
For the best texture and flavor, use firm-sweet apples like Honeycrisp, Fuji, or Gala. These hold their shape while baking and offer a natural sweetness. If you prefer a tart note, Granny Smith apples work well too.
Can I use fresh pumpkin instead of canned for muffins?
Yes, you can use fresh pumpkin puree as long as it’s smooth and not too watery. Roast and mash your pumpkin, then blot excess moisture with paper towels. Keep in mind, canned pumpkin is thicker and often gives a stronger flavor.
How do you keep streusel topping from sinking?
The key is cold butter. Mix your streusel while the butter is chilled, and refrigerate the mixture until ready to use. Cold butter keeps the topping from melting into the batter too soon, so it stays on top and crisps up.
Can apple pumpkin muffins be frozen for later?
Absolutely. Once cooled, wrap each muffin in plastic wrap and store them in a freezer-safe bag. Freeze for up to 3 months. When you’re ready, thaw at room temperature or microwave for 20 seconds to refresh that soft crumb and spicy aroma.
Conclusion
Apple Pumpkin Streusel Muffins bring together all the best parts of fall baking: spiced warmth, tender crumb, sweet apples, and a buttery crunch. Whether you’re baking for a cozy weekend or using up pantry ingredients on a weeknight, this small-batch recipe delivers big flavor with minimal effort.
It’s flexible, beginner-friendly, and endlessly satisfying—ideal for those moments when you want something sweet without a sink full of dishes. With every bite, you get a little piece of fall—one that’s homemade, comforting, and entirely worth repeating.