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Apple pumpkin streusel muffins are displayed as a delicious fall baking treat with a golden-brown streusel topping.

Apple Pumpkin Streusel Muffins

These Apple Pumpkin Streusel Muffins combine the best flavors of fall with sweet apples, warm pumpkin spice, and a buttery, crunchy streusel topping. Easy to make and incredibly moist, they are perfect for breakfast, brunch, or a sweet afternoon treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling!
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup peeled and diced apples I love Honeycrisp or Granny Smith
  • ½ cup all-purpose flour for streusel
  • ⅓ cup packed brown sugar for streusel
  • ¼ cup cold unsalted butter, cut into small cubes for streusel
  • ½ teaspoon ground cinnamon for streusel
  • ¼ cup chopped pecans or walnuts optional, for streusel

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Pastry blender or fork
  • Rubber spatula
  • Wire rack
  • Oven
  • Toothpick

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
  4. Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture and whisk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the diced apples. Distribute them evenly throughout the batter.
  7. Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon.
  8. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, stir in the chopped nuts.
  9. Fill each muffin cup about ¾ full with batter.
  10. Sprinkle the streusel topping evenly over each muffin.
  11. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  13. Enjoy!

Notes

For best results, measure your flour accurately by spooning it into the measuring cup and leveling it off. Avoid overmixing the batter to prevent tough muffins. Use cold butter for the streusel topping to create a crumbly texture. Store leftover muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Serve warm with a pat of butter or a drizzle of caramel sauce for an extra special treat. Consider adding chocolate chips, a pinch of cayenne pepper, or different types of nuts for variations.