These Apple Pumpkin Streusel Muffins are a fall baking favorite, combining soft, moist pumpkin muffins with tender apple chunks and a crunchy cinnamon streusel topping. Perfect for breakfast, brunch, or a sweet snack, they bring cozy autumn flavors to your kitchen.
Why You’ll Love This Recipe
- Soft, tender muffins with pumpkin and apple chunks
- Sweet, crunchy streusel topping adds texture and flavor
- Easy to make with simple pantry ingredients
- Perfect for fall mornings, brunches, or school snacks
- Freezer-friendly for make-ahead convenience
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin purée
- 1 cup peeled, diced apples
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk melted butter, brown sugar, eggs, vanilla, and pumpkin purée until smooth.
- Fold wet ingredients into dry ingredients until just combined. Gently fold in diced apples.
- For the streusel, mix flour, brown sugar, and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs.
- Divide batter evenly among muffin cups and sprinkle streusel on top.
- Bake 20–25 minutes or until a toothpick inserted comes out clean. Cool slightly before serving.
Tips & Variations
- Extra Apples: Add up to 1 1/2 cups of apples for more fruit.
- Nuts: Add 1/2 cup chopped walnuts or pecans to streusel for crunch.
- Dairy-Free: Use plant-based butter to make these muffins dairy-free.
- Make Ahead: Muffins freeze well; store in an airtight container for up to 3 months.
Storage & Freezer Instructions
- Store in an airtight container at room temperature for 2–3 days.
- Refrigerate for up to 5 days; reheat before serving.
- Freeze baked muffins in a zip-top bag for up to 3 months. Thaw overnight or warm in the microwave.
Serving & Pairing Ideas
- Serve with a cup of hot coffee, chai, or spiced latte.
- Pair with a breakfast platter of scrambled eggs and fresh fruit.
- Spread cream cheese or nut butter on muffins for extra flavor.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, roast and purée fresh pumpkin before using.
Can I make mini muffins?
Yes, reduce baking time to 12–15 minutes.
Can I add more spices?
Yes, ginger or allspice enhances fall flavor.
Can I replace apples with pears?
Yes, peeled, diced pears work beautifully.
Ready to Make It?
These Apple Pumpkin Streusel Muffins are an easy, flavorful way to celebrate fall flavors. Soft, tender, and topped with cinnamon streusel, they’re perfect for cozy mornings or brunch. Save this recipe for your fall baking collection!
You Might Also Like
- Pumpkin Cinnamon Roll Muffins – Soft, spiced muffins with a sweet glaze.
- Pumpkin Cobbler – Warm, spiced pumpkin dessert with a golden crust.
- Candy Apple Bark – Festive fall candy with apple and chocolate flavors.
- Apple Oatmeal Breakfast Cookies – Wholesome, grab-and-go breakfast treats.
Apple Pumpkin Streusel Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These Apple Pumpkin Streusel Muffins are soft, tender, and topped with a sweet cinnamon streusel — a perfect fall breakfast or snack.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, melted
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin purée
1 cup peeled, diced apples
1/2 cup all-purpose flour (streusel)
1/4 cup brown sugar (streusel)
1/2 teaspoon ground cinnamon (streusel)
3 tablespoons cold unsalted butter, cubed (streusel)
Instructions
1. Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk melted butter, brown sugar, eggs, vanilla, and pumpkin purée until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Gently fold in diced apples.
5. For the streusel, mix flour, brown sugar, and cinnamon. Cut in butter until coarse crumbs form.
6. Divide batter among muffin cups and sprinkle streusel on top.
7. Bake 20–25 minutes or until a toothpick inserted comes out clean. Cool slightly before serving.
Notes
Extra Apples: Add up to 1 1/2 cups diced apples for more fruit.
Nuts: Add 1/2 cup chopped walnuts or pecans to streusel.
Dairy-Free: Substitute plant-based butter to make dairy-free.
Make Ahead: Muffins freeze well; store up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Fall Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Fat: 12g
- Carbohydrates: 38g
- Protein: 4g