These Pumpkin Apple Streusel Muffins are a delightful mix of cozy fall flavors all baked into one soft, sweet treat. The pumpkin and apple combine to make the muffins moist and full of natural sweetness, while the crunchy streusel topping gives a perfect little bite of buttery, cinnamon-spiced goodness.
I love making these muffins when the weather starts to cool down because they fill the kitchen with the smell of autumn—warm spices, pumpkin, and fresh fruit all mingling together. One tip I have is to use a mix of tart and sweet apples; it adds a nice balance that keeps each muffin interesting and flavorful.
These muffins are great for breakfast, a snack with coffee, or even a little dessert. I like to enjoy them fresh out of the oven with a bit of butter or cream cheese spread on top. They’re the kind of treats that I find myself coming back to again and again, and I hope they bring you that same simple joy.
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin for smooth texture and consistent flavor. Avoid pumpkin pie filling, which is sweetened. You can also swap in homemade pumpkin puree or mashed butternut squash for a similar taste.
Apples: Firm apples like Granny Smith or Honeycrisp work best to hold their shape. If you prefer sweeter muffins, try Fuji or Gala apples. Diced small, they add fresh bursts of flavor and texture.
Spices: Cinnamon, nutmeg, cloves, and ginger bring cozy warmth. Feel free to add or reduce any to your taste. Pumpkin pie spice is a quick substitute for the spice mix.
Oil or butter: Vegetable oil keeps muffins moist and tender. You can swap for melted butter for richer flavor. For a lighter option, try applesauce in place of some oil.
Streusel topping: The cold butter and sugar mixture creates a crumbly, crunchy topping. If you’re out of butter, coconut oil works well, but chill the mixture before topping the muffins.
How Do I Get the Streusel Topping Just Right?
The streusel is key for a satisfying crunch contrast on the soft muffin. Here’s how to nail it:
- Keep the butter very cold before mixing—this prevents it from melting into the flour and sugar, which keeps the topping crumbly.
- Use your fingertips or a pastry cutter to gently mix butter with dry ingredients until pea-sized crumbs form.
- Don’t overmix; you want small clumps, not a dough.
- Sprinkle generously over batter—this helps form a nice crust as it bakes.
- If you like an extra crunch, add a sprinkle of chopped nuts or oats to the streusel.
Following these tips gives you a topping that stays crumbly and flavors each bite with sweet cinnamon goodness.
Equipment You’ll Need
- Muffin tin (12-cup) – perfect size for evenly baked muffins that hold their shape well.
- Mixing bowls (1 large, 1 medium) – one for wet ingredients, one for dry, keeps mixing easy and clean.
- Measuring cups and spoons – for accuracy with your flour, spices, and sugar.
- Rubber spatula or wooden spoon – helps fold ingredients gently without overmixing.
- Pastry cutter or fork – crushes cold butter into streusel topping for a crumbly texture.
- Cooling rack – lets muffins cool evenly and keeps their bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap diced pears for apples to add a softer, sweeter fruit note that pairs nicely with pumpkin.
- Add ½ cup chopped walnuts or pecans to streusel for an extra nutty crunch.
- Mix in ½ cup mini chocolate chips to the batter for a sweeter, dessert-style muffin.
- Stir in ½ teaspoon ground cardamom or allspice to the spice mix for a warmer, spiced flavor twist.
How to Make Pumpkin Apple Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled and diced apples (a firm variety like Granny Smith or Honeycrisp)
For the Streusel Topping:
- 1/2 cup (100g) granulated sugar
- 1/3 cup (44g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (56g) unsalted butter, cold and cut into small cubes
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 22 to 25 minutes for baking. Allow an additional 5 minutes to cool the muffins before enjoying them. So, expect roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to keep the muffins from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this mixture aside.
3. Combine Wet Ingredients:
In a large bowl, whisk the pumpkin puree with granulated sugar, brown sugar, oil, eggs, and vanilla extract until the mixture is smooth and well blended.
4. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet pumpkin mixture. Gently fold the batter with a spatula or wooden spoon just until combined. Be careful not to overmix to keep the muffins tender.
5. Add the Apples:
Fold the diced apples evenly into the batter, spreading the fruit throughout.
6. Make the Streusel Topping:
In a small bowl, combine sugar, flour, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
7. Fill Muffin Cups and Top:
Spoon the batter into each muffin cup, filling about three-quarters full. Sprinkle a generous layer of the streusel topping over each muffin.
8. Bake:
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Enjoy:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your moist, flavorful pumpkin apple muffins with a crunchy, cinnamon-sugary topping warm or at room temperature!
Can I Use Frozen Apples for the Muffins?
Yes, you can use frozen apples, but be sure to thaw and drain them well to avoid excess moisture, which can make the muffins soggy. Pat them dry with paper towels before folding into the batter.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. Thaw at room temperature before enjoying.
Can I Substitute the Oil With Something Else?
You can substitute vegetable oil with melted butter for a richer flavor or replace half the oil with unsweetened applesauce to reduce fat and add moisture. Just keep in mind the texture may be slightly different.
Is It Okay to Make the Streusel Topping Ahead of Time?
Absolutely! You can prepare the streusel topping and refrigerate it in an airtight container for up to 2 days. Just give it a quick crumble before sprinkling on the muffins.
