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Small Batch Apple Pumpkin Streusel Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 muffins
Calories 180
Delight in these small batch apple pumpkin streusel muffins, perfect for a cozy morning treat!

Ingredients

Streusel Topping

  • 3 tablespoons all-purpose flour
  • 1.5 tablespoons unsalted butter, cold and cut into cubes
  • 1.5 tablespoons light brown sugar
  • 2 teaspoons granulated sugar
  • pinch salt
  • 0.25 teaspoon ground cinnamon (or pumpkin pie spice)

Muffin Batter

  • 1.5 tablespoons diced apples (optional; reserved from below)
  • 1.5 tablespoons full fat sour cream, room temperature
  • 5 tablespoons pure canned pumpkin
  • 1 tablespoon apple juice (or orange juice or water)
  • 3 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1 large egg yolk, room temperature
  • 0.5 teaspoon vanilla extract
  • 0.5 cup fresh apple, cut into small cubes ((i use honeycrisp; dice about 1 ½ tablespoons smaller for the streusel))
  • 0.5 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 0.25 teaspoon baking soda
  • 0.125 teaspoon salt
  • 0.75 teaspoon pumpkin pie spice

Instructions 

  • Prepare streusel topping by mixing flour, butter, sugars, salt, and cinnamon until crumbly. Stir in reserved apples and refrigerate.
  • Preheat oven to 425F and line muffin pan with liners.
  • Mix sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth. Stir in remaining apple cubes.
  • Combine flour, baking soda, salt, and spice; fold into wet ingredients until just combined.
  • Scoop batter into liners and top with streusel. Bake at 425F for 5 minutes, then reduce to 350F for 11-13 minutes.
  • Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, do not overmix the batter to keep muffins light and fluffy.
Calories: 180kcal
Cost: $5.00
Course: Breakfast
Cuisine: American
Keyword: Apple, pumpkin