Go Back
Apple Pumpkin Streusel Muffins are beautifully displayed in this featured image.

Irresistible Apple Pumpkin Streusel Muffins

These Apple Pumpkin Streusel Muffins are the perfect fall treat, combining the warm spices of autumn with sweet apples and comforting pumpkin flavor. Topped with a buttery, crumbly streusel, these muffins are moist, tender, and incredibly easy to make.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup 1 stick
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup unsweetened applesauce
  • 1 cup peeled and diced apple Granny Smith or Honeycrisp
  • ½ cup all-purpose flour for streusel
  • ⅓ cup packed light brown sugar for streusel
  • ¼ cup ½ stick) cold unsalted butter, cut into small pieces (for streusel
  • ¼ teaspoon ground cinnamon for streusel

Equipment

  • Muffin tin (12-cup)
  • Paper liners or grease
  • Medium bowl
  • Whisk
  • Large bowl
  • Electric mixer (or whisk)
  • Measuring cups and spoons
  • Pastry blender or fingertips
  • Spatula
  • Wire rack
  • Oven
  • Wooden skewer

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners or grease it well.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. In a separate medium bowl, combine the flour, brown sugar, and cinnamon for the streusel topping.
  5. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside in the fridge while you make the muffin batter.
  6. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  7. Beat in the eggs one at a time, then stir in the vanilla extract.
  8. In a separate bowl, whisk together the pumpkin puree and applesauce.
  9. Gradually add the wet ingredients to the dry ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined.
  10. Gently fold in the diced apple.
  11. Fill each muffin cup about ⅔ full.
  12. Sprinkle the streusel topping evenly over the muffins.
  13. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  14. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. For variations, add chopped nuts, chocolate chips, or different spices to the batter or streusel. A powdered sugar glaze or cream cheese filling can also be added.