Go Back
–+ servings
Small Batch Apple Pumpkin Streusel Muffins

Small Batch Apple Pumpkin Streusel Muffins: Perfect Fall Snack

Delight in Small Batch Apple Pumpkin Streusel Muffins, a perfect fall snack capturing autumn flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 4 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Use whole wheat flour for a heartier texture.
  • 2 tablespoons Unsalted Butter (cold, cubed) Can substitute with vegan butter for a dairy-free version.
  • 1/4 cup Light Brown Sugar White sugar can be used, but may lack depth.
  • 2 tablespoons Granulated Sugar Adjust the amount for less sweetness if desired.
  • 1 pinch Salt Omit if using salted butter.
  • 1 teaspoon Ground Cinnamon Pumpkin pie spice can be used as a substitute.
  • 1 cup Diced Apples Use firm varieties like Honeycrisp for best results.
  • 1/2 cup Full Fat Sour Cream (room temperature) Greek yogurt is a suitable substitute.
  • 1/2 cup Pure Canned Pumpkin Ensure it’s not pumpkin pie filling to avoid added sugars and spices.
  • 1 4 cup Apple Juice Can substitute with orange juice or water if needed.
  • 1 large Egg Yolk (room temperature) Do not replace whole eggs for best results.
  • 1 teaspoon Vanilla Extract Use pure extract for the best taste.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal rise.
  • 1 teaspoon Pumpkin Pie Spice Can replace with a mix of cinnamon, nutmeg, and ginger.
For the Streusel Topping
  • 1/3 cup All-Purpose Flour Using a bit of oats can add extra texture.
  • 2 tablespoons Unsalted Butter (cold, cubed) Keep it cold to achieve the best texture.
  • 2 tablespoons Granulated Sugar Brown sugar can add a deeper flavor.
  • 1 teaspoon Ground Cinnamon Adjust to taste based on your preference.
  • 1/2 cup Diced Apples (optional) Perfect if you love apple flavors!

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • Pastry Cutter

Method
 

Step‑by‑Step Instructions
  1. Prepare the Streusel: In a medium bowl, combine flour, cold cubed butter, both sugars, ground cinnamon, and a pinch of salt. Mix until resembling small peas. Refrigerate until ready to use.
  2. Preheat the Oven: Set your oven to preheat at 425°F (220°C). Line a muffin pan with four muffin liners.
  3. Mix Wet Ingredients: Whisk together sour cream, pumpkin, apple juice, both sugars, egg yolk, and vanilla until smooth. Fold in diced apples.
  4. Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, pinch of salt, and pumpkin pie spice. Fold into the wet mixture until just combined.
  5. Fill Muffin Liners: Evenly distribute batter among muffin liners, filling each about two-thirds full. Sprinkle streusel topping generously.
  6. Bake the Muffins: Place in the oven and bake for 5 minutes at 425°F, then reduce to 350°F and continue for 11-13 minutes, until toothpick comes out clean.
  7. Cool and Serve: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack. Best enjoyed warm.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store muffins at room temperature for up to 3 days in an airtight container. They can be refrigerated for up to a week and frozen for up to 3 months.

Tried this recipe?

Let us know how it was!