These Apple Pumpkin Streusel Muffins are a perfect blend of sweet apples and cozy pumpkin spice. Topped with a crumbly streusel, they’re delightful for breakfast or a snack!
Nothing says fall like these muffins! I love enjoying them warm with a cup of tea. Plus, they make the kitchen smell amazing while baking—who wouldn’t love that? 🍏🎃
Key Ingredients & Substitutions
Flour: All-purpose flour is the base here, giving structure. If you’re gluten-free, you can try a 1:1 gluten-free flour blend. I’ve found that using a combo of oat flour and almond flour works wonderfully too!
Pumpkin Puree: Canned pumpkin puree is super convenient and ensures a smooth texture. You could use homemade pumpkin puree if you prefer. Just make sure to drain any excess liquid for the right consistency.
Apples: I love using Granny Smith apples for their tartness, which balances the sweetness. However, Honeycrisp or Fuji also work great. If you want to skip apples, you could try adding dried cranberries for a twist.
Vegetable Oil: I often use melted butter for richer flavor, but you can also swap in coconut oil or even applesauce for a lighter version!
How Do I Make Sure My Muffins Rise Perfectly?
Getting your muffins to rise well is all about the mixing and the chemical reactions. First, you’ll want to ensure your leavening agents like baking powder and baking soda are fresh. Stale leavening can lead to flat muffins.
- Mix dry ingredients together first to ensure even distribution of the leavening agents.
- Combine wet and dry ingredients gently. Overmixing can develop gluten and make your muffins dense.
- Fill muffin cups about 3/4 full to give them room to rise without spilling over.
- Finally, baking right away after mixing ensures the reactions happen in the oven, giving you that perfect rise!
Remember, every oven behaves a bit differently, so keep an eye on your muffins while they bake, and check for doneness with a toothpick.
Apple Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped apple (such as Granny Smith or Honeycrisp)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar (light or dark)
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, with about 20-25 minutes of baking time. In total, you should allow around 40 minutes from start to finish. Enjoy the delicious smell of muffins baking in your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger. Whisk these ingredients together until they are well combined and lump-free.
3. Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract. Stir these wet ingredients together until smooth and well incorporated.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix, as this can make your muffins dense.
5. Add the Apples:
Now, gently fold in the chopped apples, ensuring they are evenly distributed throughout the batter.
6. Fill the Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. This gives them enough space to rise without overflowing.
7. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon for the streusel. Add the cold, cubed butter and cut it in using a pastry cutter, two forks, or your fingers until the mixture looks like coarse crumbs.
8. Sprinkle the Streusel:
Generously sprinkle the streusel topping over each muffin, ensuring they are nicely covered.
9. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when they are ready.
10. Cool and Enjoy:
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely, or enjoy them warm right out of the oven. These muffins are best enjoyed fresh, but they can be stored in an airtight container for a couple of days!
Happy baking! Enjoy the lovely flavors of apple and pumpkin in these cozy muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made by cooking and blending pumpkin. Just be sure to remove excess moisture to maintain the right consistency in your batter.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use a flaxseed meal or chia seed mixture—mix 1 tablespoon of either with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This works great for binding!
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze muffins individually wrapped in plastic wrap, then placed in a freezer bag, for up to 3 months.
Can I Add Nuts or Dried Fruits?
Yes, you can enhance the muffins with mix-ins! Chopped walnuts or pecans add a nice crunch, while dried cranberries or raisins would add sweetness. Just fold them into the batter after adding the apples!
