Pumpkin Apple Streusel Muffins are everything you want in a fall treat—soft and moist with cozy pumpkin and sweet apple bits baked right in. Topped with a crumbly cinnamon streusel, these muffins have a perfect mix of flavors and textures that make your kitchen smell like autumn.
I love making these muffins when the weather turns cooler because they feel like a little hug in muffin form. The streusel topping gets nice and crunchy, contrasting with the tender inside, and I usually double the topping because I can’t get enough of it. Plus, using both pumpkin and apple makes them taste fresh and naturally sweet without needing too much sugar.
These muffins are my go-to breakfast or afternoon snack, especially with a hot cup of coffee or tea. They’re great for sharing too—I always bring a batch when I visit friends, and they’re a hit every time. If you like, you can warm them just a bit before eating to make the pumpkin and apple flavors really pop and the streusel extra delicious.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. Avoid pumpkin pie filling since it has added spices. If you want fresh, cook and puree pumpkin until smooth, but measure well as moisture varies.
Apples: Granny Smith or Fuji apples work great for their tartness and firmness. You can swap with Honeycrisp or Gala, but avoid very soft apples that might turn mushy.
Spices: Cinnamon, nutmeg, and cloves add warm notes. Feel free to adjust quantities based on taste or use pumpkin pie spice as a shortcut.
Streusel Topping Butter: Use cold unsalted butter and cut it into small cubes. This helps create a crumbly texture when mixed with flour and sugar.
Oil: Vegetable oil keeps muffins moist. You can substitute with melted coconut oil or canola oil for a similar result.
How Do I Make the Streusel Crumbly and Delicious?
The secret is using cold butter and mixing it just enough to form coarse crumbs. Here’s how:
- Combine flour, brown sugar, cinnamon, and salt in a bowl.
- Add cold, cubed butter and use a pastry cutter, fork, or your fingers to blend.
- Stop once the mixture looks like coarse crumbs, not a dough.
- Sprinkle generously over muffin batter before baking for a crunchy, sweet top.
This tip keeps the topping from melting into the muffin, giving you that perfect balance of soft muffin and crisp topping.
Equipment You’ll Need
- Muffin tin (12-cup) – holds the muffins perfectly and ensures even baking.
- Paper muffin liners – make cleanup easy and keep muffins from sticking.
- Mixing bowls – one large for batter and one medium for dry ingredients and streusel.
- Whisk – great for mixing wet and dry ingredients smoothly without lumps.
- Pastry cutter or fork – helps crumble cold butter into the streusel topping evenly.
- Measuring cups and spoons – for accurate ingredient amounts to get perfect texture.
- Wire cooling rack – allows muffins to cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Swap diced apple with pears for a milder sweetness that pairs well with pumpkin spices.
- Add ½ cup chopped walnuts or pecans to the streusel for extra crunch and nutty flavor.
- Mix in ½ cup raisins or dried cranberries into the batter for little bursts of tartness.
- Stir in ½ cup shredded coconut for a tropical twist that adds chewiness.
How to Make Pumpkin Apple Streusel Muffins?
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (canola or sunflower)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup peeled and diced apple (such as Granny Smith or Fuji)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, cold and cut into small cubes
For the Glaze (optional):
- ½ cup powdered sugar
- 1-2 tbsp milk or cream
- ¼ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 22-25 minutes to bake. Plus, allow a few extra minutes to cool the muffins and optionally drizzle the glaze. So, plan for approximately 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set this mixture aside for later.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk these together until the batter is smooth and evenly combined.
4. Blend Dry Ingredients into Wet:
Slowly add the dry ingredients into the pumpkin mixture, stirring gently just until everything is combined. Be careful not to overmix to keep your muffins soft and tender.
5. Add the Apples:
Fold the diced apples into the batter evenly to distribute the sweetness and texture throughout the muffins.
6. Make the Streusel Topping:
In a separate bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to mix until the topping looks like coarse crumbs.
7. Fill Muffin Cups and Add Topping:
Divide the batter evenly among the 12 muffin cups, filling about three-quarters full. Then sprinkle the streusel generously over the tops.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 22 to 25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
9. Prepare the Optional Glaze:
While the muffins bake, whisk together powdered sugar, milk (or cream), and vanilla extract until smooth and slightly runny.
10. Cool and Glaze:
After baking, let the muffins cool in the pan for about 5 minutes, then move them to a wire rack. If you like, drizzle the glaze evenly over the warm muffins for a nice finishing touch.
11. Serve and Store:
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Can I Use Frozen Apples for the Muffins?
Yes, you can use frozen apples, but be sure to thaw and drain them well before adding to avoid extra moisture that can make the batter soggy.
Can I Make These Muffins Ahead of Time?
Absolutely! You can bake the muffins a day or two in advance and store them in an airtight container at room temperature. To refresh, warm them briefly in the oven or microwave before serving.
How Should I Store Leftover Muffins?
Keep 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 eating.
Can I Substitute the Vegetable Oil?
Yes! You can use melted coconut oil or even melted butter in the same amount for a richer flavor. Just keep in mind coconut oil may slightly change the taste.