Pumpkin Apple Streusel Muffins are the perfect cozy treat that brings together the warm flavors of pumpkin and fresh apples topped with a sweet, crumbly streusel. These muffins are soft and moist with a little crunch from the streusel that makes every bite extra special. The mix of pumpkin spices and apple gives them a nice balance of sweet and spice, making them a great choice for breakfast or an afternoon snack.
I love making these muffins when the weather starts to cool down because they fill the house with the best autumn smells. One of my favorite little tricks is to toss in a handful of chopped walnuts or pecans for an extra nutty texture that pairs so well with the tender muffin. Baking these always feels like a warm hug in muffin form, and I find myself grabbing one or two even before they’ve fully cooled!
These muffins are wonderful served fresh with a bit of butter or cream cheese spread on top, but they also freeze really well, so you can have a taste of fall anytime you want. When I bring these to family gatherings, they always disappear quickly, which tells me everyone loves a homemade treat that’s both comforting and full of real fruit. If you enjoy simple, tasty baked goods, these Pumpkin Apple Streusel Muffins might just become your new favorite.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is easy and consistent. If fresh pumpkin is available, roast and puree it yourself for a richer flavor. Avoid pumpkin pie filling as it has added sugar and spices.
Apples: Choose firm, tart apples like Granny Smith or Honeycrisp. They hold shape and add a nice tang against the sweet pumpkin. If you want softer bites, try finely grating the apple instead.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives classic fall warmth. Feel free to adjust these to taste or try pumpkin pie spice as a quick alternative.
Oil vs. Butter: Vegetable or canola oil keeps muffins moist and tender. Melted butter creates deeper flavor but can make texture slightly denser. Use what you prefer or have on hand.
How Do You Make the Perfect Streusel Topping?
The streusel topping adds that sweet crunch on top and balances the soft muffin. Here’s how to make it just right:
- Mix the dry ingredients (flour, sugar, cinnamon, salt) first for an even base.
- Add cold cubed butter, then use your fingers or a pastry cutter to work it in.
- Stop when the mixture looks like coarse crumbs with small pea-sized pieces of butter left.
- Don’t overmix; those buttery bits melt during baking and create a crumbly texture.
- Sprinkle generously on each muffin before baking so it crisps up nicely.
This simple method helps the topping stay crumbly, not doughy, giving each muffin a delightful finish.
Equipment You’ll Need
- Muffin tin (12-cup) – perfect size for even baking and portion control.
- Paper muffin liners – make cleanup easy and help muffins keep their shape.
- Mixing bowls – one for dry ingredients, one for wet; keeps mixing neat and simple.
- Whisk and wooden spoon – whisk for combining dry ingredients and mixing sugars; spoon for folding batter gently.
- Pastry cutter or fork – great for making the streusel topping with cold butter.
- Cooling rack – lets muffins cool evenly without sogginess.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the streusel for extra crunch and a nutty touch.
- Swap apples for diced pears for a softer, sweeter fruit flavor that pairs well with pumpkin.
- Mix in raisins or dried cranberries for bursts of chewy sweetness in every bite.
- Stir in a teaspoon of maple syrup or replace some sugar with brown sugar for deeper sweetness.
How to Make Pumpkin Apple Streusel Muffins?
Ingredients You’ll Need:
For The Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped apple (such as Granny Smith or Honeycrisp)
For The Streusel Topping:
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
For The Glaze (optional):
- ½ cup powdered sugar
- 1-2 teaspoons milk or cream
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
Expect around 10 minutes for prep and approximately 20 minutes for baking. Cooling takes an additional 5-10 minutes, and if you choose to add the optional glaze, that will take a few extra minutes. Overall, plan for about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will evenly blend your spices and leavening agents.
3. Combine Sugars and Eggs:
In a large bowl, beat the granulated sugar, brown sugar, and eggs until the mixture looks smooth and lightly fluffy.
4. Add Pumpkin and Oil:
Stir in the pumpkin puree, vegetable oil (or melted butter), and vanilla extract until everything is nicely combined.
5. Blend Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep muffins tender.
6. Fold in Apples:
Carefully fold the chopped apples into the batter, spreading them evenly without breaking them up too much.
7. Make the Streusel Topping:
In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until it looks like coarse crumbs.
8. Fill Muffin Cups and Add Topping:
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle a generous amount of streusel topping over each muffin.
9. Bake:
Bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin — it should come out clean.
10. Cool and Glaze:
Let muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely. If you like, whisk together powdered sugar, milk, and vanilla to make the glaze, then drizzle it over the cooled muffins for a sweet finish.
Enjoy your warm, flavorful Pumpkin Apple Streusel Muffins with a cup of tea or coffee!
Can I Use Frozen Apples for These Muffins?
Yes, you can use frozen apples, but be sure to thaw and drain them well to remove excess moisture. Pat them dry with paper towels before folding into the batter to avoid soggy muffins.
Can I Make These Muffins Ahead of Time?
Absolutely! Bake the muffins and let them cool completely, then store them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. You can also freeze them for up to 3 months—just thaw at room temperature before serving.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, canned sweet potato or butternut squash puree works well as a substitute. Just use the same amount to maintain moisture and flavor.
How Should I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for 1-2 days or in the refrigerator for up to a week. For longer storage, freeze them individually wrapped and thaw as needed.
