If you are looking for a cozy, perfectly spiced treat to brighten your morning or satisfy your afternoon cravings, this Apple Pumpkin Streusel Muffins (Small Batch) Recipe is an absolute gem. With the wonderful blend of tender pumpkin, crisp apple bites, and a delightful crumbly streusel topping, these muffins bring together autumn’s best flavors in a perfectly balanced, small batch that makes just four mouthwatering servings. You’ll love how moist and flavorful each bite is, with just the right amount of sweetness and spice to make every moment feel like a warm hug from your kitchen.
Ingredients You’ll Need
These ingredients might look simple, but trust me, each one plays an essential role in creating the rich taste, lovely texture, and beautiful color of these Apple Pumpkin Streusel Muffins (Small Batch) Recipe. From the creamy pumpkin to the fresh apples and the buttery streusel, every item contributes to making this recipe truly special.
- 3 tablespoons all-purpose flour: Basis for the tender muffin crumb and the streusel’s structure.
- 1 ½ tablespoons unsalted butter (cold, cubed): Adds richness and creates the crumbly streusel topping.
- 1 ½ tablespoons light brown sugar: Offers a deep, molasses-like sweetness that enhances the autumn flavors.
- 2 teaspoons granulated sugar: Adds sweetness that balances the spices without overpowering.
- Pinch of salt: Essential to heighten all the flavors and balance sweetness.
- 1/4 teaspoon ground cinnamon (or pumpkin pie spice): Brings the warm, aromatic spices that scream fall.
- 1 ½ tablespoons diced apples: Fresh apple bits mixed into the streusel for a juicy, fruity surprise.
- 1 ½ tablespoons full-fat sour cream (room temperature): Adds moisture and a subtle tang for a tender crumb.
- 5 tablespoons pure canned pumpkin: Provides creamy texture and classic pumpkin flavor.
- 1 tablespoon apple juice (or orange juice or water): Keeps the batter moist and adds a touch of fruity brightness.
- 3 tablespoons granulated sugar: Sweetens the batter with a clean finish.
- 2 tablespoons light brown sugar: Enhances the batter’s richness and flavor depth.
- 1 large egg yolk (room temperature): Gives structure and richness without extra volume.
- 1/2 teaspoon vanilla extract: Rounds out the flavors with a comforting warmth.
- 1/2 cup fresh apple (small cubes): Adds crisp texture and bursts of tartness inside the muffins.
- 1/2 cup + 1 tablespoon all-purpose flour: Provides structure essential to holding those wonderful flavors together.
- 1/4 teaspoon baking soda: Leavens the muffins lightly for a soft texture.
- 1/8 teaspoon salt: Balances the sweetness and intensifies the spices.
- 3/4 teaspoon pumpkin pie spice: Brings a classic, fragrant spice mix perfect for fall treats.
How to Make Apple Pumpkin Streusel Muffins (Small Batch) Recipe
Step 1: Prepare the Streusel Topping
Begin by combining the flour, cold butter, both sugars, salt, and ground cinnamon in a small bowl. Use your fingers or a pastry cutter to mix everything until you achieve small pea-sized clumps. Then, fold in the reserved diced apples for that lovely fruity crunch. Pop this in the refrigerator while you prepare the muffin batter. The cold butter keeps the streusel crumbly and irresistible.
Step 2: Preheat the Oven and Prepare Muffin Liners
Set your oven to 425°F (220°C) and line a muffin pan with 4 cupcake liners. This step ensures your muffins bake evenly and can be easily removed once done.
Step 3: Mix the Wet Ingredients
In a medium bowl, whisk together the sour cream, canned pumpkin, apple juice, both sugars, egg yolk, and vanilla extract until smooth and creamy. This mixture forms the moist, rich base of your muffins. Stir in the remaining apple cubes to add bursts of natural sweetness and texture.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This blend ensures your muffins have the perfect rise and the warm, seasonal spice profile we all adore.
Step 5: Bring It All Together
Gradually sprinkle the dry ingredients over the wet mixture and gently fold with a spatula until just combined. Be careful not to overmix—the batter should be thick and slightly lumpy to keep the muffins tender.
Step 6: Assemble and Top
Divide the batter evenly into the 4 prepared muffin liners. Top each muffin generously with the chilled streusel topping, making sure to cover the surface well to get that crisp, sugary finish.
Step 7: Bake to Perfection
Bake the muffins at 425°F for 5 minutes—this initial blast of heat gives you a wonderful rise. Then, reduce the temperature to 350°F and continue baking for 11 to 13 minutes, or until a toothpick inserted into the center comes out mostly clean with a moist crumb. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Apple Pumpkin Streusel Muffins (Small Batch) Recipe
Garnishes
Add a light dusting of powdered sugar or a drizzle of vanilla glaze on top to elevate the presentation and add a bit of extra sweetness. Fresh apple slices or a sprinkle of chopped nuts can also add charm and crunch.
Side Dishes
Pair these muffins with a hot cup of spiced chai tea, coffee, or apple cider for a complete cozy snack. They also make a delightful accompaniment to creamy yogurt or soft, mild cheeses like ricotta or mascarpone, which contrast beautifully with the spicy sweetness.
Creative Ways to Present
Serve these Apple Pumpkin Streusel Muffins (Small Batch) Recipe in a rustic basket lined with a checked cloth for a charming autumn feel. They also work wonderfully as part of a brunch spread alongside fresh fruit and a honey butter spread for guests to enjoy.
Make Ahead and Storage
Storing Leftovers
Store your leftover muffins in an airtight container at room temperature for 3 to 5 days to keep them moist and fresh. Be sure to cool them completely before sealing to avoid sogginess.
Freezing
You can freeze these muffins by wrapping each one individually in plastic wrap and placing them in a freezer-safe container or bag. They keep well for up to 3 months. To defrost, simply leave them out at room temperature or pop them in the microwave for a few seconds.
Reheating
Reheat muffins gently in the microwave for 15 to 20 seconds or in a preheated oven at 300°F for 5 to 7 minutes. The gentle warmth revives that fresh-baked softness and brings out the aroma of the pumpkin and spices.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, roast and puree it until smooth before measuring out 5 tablespoons. Fresh pumpkin might be slightly less moist, so watch your batter consistency and add a splash more liquid if needed.
Is it okay to use regular sugar instead of brown sugar?
You can substitute regular granulated sugar, but the light brown sugar adds a wonderful depth of flavor and moisture thanks to its molasses content, which complements the spices beautifully.
Can I make these muffins dairy-free?
Yes, swap the sour cream and butter for plant-based alternatives like coconut yogurt and vegan butter. Just keep in mind the flavor and texture may be a bit different but still delicious.
What if I want more than 4 muffins?
This Apple Pumpkin Streusel Muffins (Small Batch) Recipe is perfect for smaller portions, but simply double or triple the ingredients to make a larger batch. Just be sure your baking time stays consistent and check the muffins as they bake.
Why is the egg yolk used instead of the whole egg?
The egg yolk enriches the batter, making the muffins tender and moist without extra fluffiness. It helps with the dense but soft texture that makes this recipe so comforting.
Final Thoughts
These Apple Pumpkin Streusel Muffins (Small Batch) Recipe are such a delightful little batch of goodness, perfect for when you crave the flavors of fall but don’t want to make a whole dozen. I hope you enjoy the wonderful aroma filling your kitchen and the comforting taste of pumpkin and apple wrapped in a crisp streusel. Grab your ingredients and get baking—you’re going to love sharing these with family or savoring every bite all to yourself!
Print
Apple Pumpkin Streusel Muffins (Small Batch) Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Pumpkin Streusel Muffins combine the warm flavors of pumpkin and fresh apple with a crumbly, sweet streusel topping—perfect for a cozy autumn breakfast or snack. This small batch recipe yields four moist and flavorful muffins, baked to golden perfection with a delicious mix of spices.
Ingredients
For the Streusel Topping
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons unsalted butter, cold and cut into cubes
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- Pinch of salt
- 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
- 1 ½ tablespoons diced apples (reserved from below)
For the Muffin Batter
- 1 ½ tablespoons full-fat sour cream, room temperature
- 5 tablespoons pure canned pumpkin
- 1 tablespoon apple juice (or orange juice or water)
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh apple, cut into small cubes (reserve 1 ½ tablespoons for the streusel)
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
Instructions
- Prepare the Streusel Topping: In a small bowl, combine the flour, cold butter, light brown sugar, granulated sugar, salt, and ground cinnamon. Mix these ingredients together until the mixture forms small pea-sized crumbs. Then, stir in the reserved diced apples. Refrigerate the streusel topping until you are ready to use it.
- Make the Muffin Batter: Preheat your oven to 425°F (220°C) and line a muffin pan with 4 liners. In a medium bowl, whisk together the sour cream, canned pumpkin, apple juice, granulated sugar, light brown sugar, egg yolk, and vanilla extract until smooth. Add the remaining diced fresh apple cubes to the mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add these dry ingredients to the wet pumpkin mixture, folding gently with a spatula until just combined. Avoid overmixing to ensure tender muffins.
- Assemble the Muffins: Divide the muffin batter evenly among the 4 prepared muffin liners. Then, generously top each muffin with the chilled streusel topping you prepared earlier.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake at 425°F for 5 minutes to give the muffins a good rise. After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 11 to 13 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out mostly clean with a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. Serve once cooled, or store in an airtight container at room temperature for 3 to 5 days to enjoy later.
Notes
- Using cold butter in the streusel topping helps create a crumbly texture.
- Reserve some diced apples from the batter to add a juicy burst inside the streusel topping.
- Do not overmix the batter to keep the muffins light and tender.
- Baking at high temperature initially helps the muffins rise well before lowering the heat to finish baking.
- These muffins can be stored at room temperature in an airtight container for up to 5 days or frozen for longer storage.
- Substitute apple juice with orange juice or water based on preference.
