Description
Delicious Apple Pumpkin Streusel Muffins that combine the flavors of apple and pumpkin with a crunchy streusel topping.
Ingredients
- Apple 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 salt
- ¼ teaspoon ground cinnamon (or pumpkin pie spice)
- 1 ½ tablespoons diced apples (reserved from below)
- Apple Pumpkin Muffins
- 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
- ½ teaspoon vanilla extract
- ½ cup fresh apple, cut into small cubes (I use Honeycrisp; Dice about 1 ½ tablespoons smaller for the streusel)
- ½ cup, plus 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- â…› teaspoon salt
- ¾ teaspoon pumpkin pie spice
Instructions
- In a small mixing bowl, add the flour, butter, both sugars, salt, and cinnamon. Cut the butter into the flour using a fork or your fingers, until you have small pea size pieces of streusel. Stir in the reserved diced apples. Refrigerate the streusel topping until ready to use.
- Preheat oven to 425F degrees and adjust oven rack to the middle position. Line the muffin pan with 4 muffin liners.
- In a medium mixing bowl add the sour cream, pumpkin, juice, both sugars, egg yolk, and vanilla extract. Mix until combined and smooth. Stir in the remaining apple cubes.
- In a small mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle the dry ingredients over the wet ingredients. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. Do not overmix the batter.
- Evenly scoop the batter into the prepared muffin liners. Top each muffin with equal portions of the streusel topping.
- Bake at 425F degrees for 5 minutes, then reduce the heat to 350F degrees and bake for an additional 11 to 13 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Cool the muffins in the pan set on a wire cooling rack for 10 minutes, then transfer the muffins to the wire rack to cool completely.
Notes
- The muffins can be stored covered at room temperature for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg