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Apple Pumpkin Streusel Muffins

Cozy Apple Pumpkin Streusel Muffins for Fall Bliss

These Apple Pumpkin Streusel Muffins bring the warm essence of autumn, perfect for a cozy brunch or snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 4 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend for a gluten-free option.
  • 1/4 cup Unsalted Butter Substitute with vegetable oil for a dairy-free version.
  • 1/4 cup Light Brown Sugar Can be swapped with brown sugar or coconut sugar.
  • 1/4 cup Granulated Sugar Adjust to taste or use a sugar substitute.
  • 1/2 teaspoon Salt Consider using sea salt.
  • 1 teaspoon Ground Cinnamon Pumpkin pie spice can be a delightful alternative.
  • 1 cup Diced Apples Use Honeycrisp for sweetness.
  • 1/4 cup Full Fat Sour Cream Greek yogurt can serve as a lighter substitute.
  • 1/2 cup Pure Canned Pumpkin Ensure it's plain pumpkin, not pie filling.
  • 1/4 cup Apple Juice Orange juice or water can be used as a substitute.
  • 1 large Egg Yolk Replace with a flax egg for a vegan version.
  • 1 teaspoon Vanilla Extract Feel free to omit for a simpler taste.
  • 1 teaspoon Baking Soda Can be replaced with baking powder if necessary.
  • 1 teaspoon Pumpkin Pie Spice Mix your favorite spices for a unique twist.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Use the same flour used in the muffins.
  • 1/4 cup Cold Butter Keep cold for best results.
  • 1/4 cup Light Brown Sugar Granulated sugar works if you're in a pinch.
  • 1 teaspoon Ground Cinnamon Can switch with nutmeg for a different taste.
  • 1/2 cup Chopped Apples Stir in for extra fruitiness.

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Prepare the streusel by combining flour, cold butter, light brown sugar, granulated sugar, salt, and ground cinnamon in a mixing bowl. Mix until it resembles pea-sized crumbs. Fold in the reserved diced apples and chill in the refrigerator.
  2. Preheat the oven to 425°F (220°C) and line a muffin pan with four liners.
  3. Mix wet ingredients by blending full-fat sour cream, pure canned pumpkin, apple juice, light brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth. Fold in fresh apple cubes.
  4. Combine dry ingredients by sifting together all-purpose flour, baking soda, salt, and pumpkin pie spice in another bowl. Fold dry mixture into wet ingredients until just combined.
  5. Fill muffin liners about three-quarters full with batter and sprinkle the streusel topping over each muffin.
  6. Bake at 425°F for the first 5 minutes, then reduce temperature to 350°F (175°C) and continue baking for 11-13 minutes until a toothpick comes out clean.
  7. Cool muffins for about 10 minutes in the pan, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients like sour cream and egg are at room temperature for better mixing. Watch the bake time as ovens vary. Customize the topping with nuts or different spices for added flavor. Store muffins in an airtight container at room temperature for up to 5 days or freeze for 3 months.

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