Description
Bakery-style Apple Pumpkin Streusel Muffins with cozy spices, tart apples, and a buttery cinnamon topping — made to bring fall flavor to your kitchen.
Ingredients
- 1 cup pumpkin puree (not pie filling)
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups peeled and diced tart apples (e.g., Granny Smith or Honeycrisp)
- For the streusel: 1/2 cup flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners and lightly spray them.
- In a large bowl, whisk pumpkin puree, eggs, oil, granulated sugar, and brown sugar until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in diced apples gently.
- In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until the mixture resembles coarse crumbs. Chill if needed.
- Divide batter evenly among muffin cups, filling about 3/4 full. Top with streusel mixture.
- Bake for 20–22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. Streusel topping can include chopped pecans for added crunch. Muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American