Apple Pumpkin Streusel Muffins
These Apple Pumpkin Streusel Muffins are a perfect autumn treat combining the delightful flavors of pumpkin and tart apples, topped with a buttery streusel for a crunchy finish.
Ingredients
Dry Ingredients
- 1.5 cups 1 ½ cups all-purpose flour The base of your muffins, providing structure.
- 1 tsp 1 tsp baking powder Helps muffins rise beautifully.
- 0.5 tsp ½ tsp baking soda Works with baking powder for a light texture.
- 0.5 tsp ½ tsp salt Enhances flavors.
- 1 tsp 1 tsp ground cinnamon Adds aromatic warmth.
- 0.5 tsp ½ tsp ground nutmeg Introduces comforting depth.
Wet Ingredients
- 1 cup 1 cup pumpkin puree The star ingredient adding flavor and moisture.
- 0.75 cups ¾ cup granulated sugar Balances flavors.
- 0.25 cups ¼ cup brown sugar Adds richness.
- 2 large 2 large eggs Binds the mixture and contributes fluffiness.
- 0.33 cups ⅓ cup milk Creates a moist crumb.
- 0.33 cups ⅓ cup unsalted butter, melted Enhances richness.
Fruits & Toppings
- 1 cup 1 cup chopped apples Choose tart Granny Smith apples.
- 0.5 cups ½ cup oats (for streusel topping) Adds crunch.
Streusel Topping
- 0.25 cups ¼ cup brown sugar Used for the streusel topping.
- Remaining melted butter Use from the melted butter for muffins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the wet ingredients: pumpkin puree, granulated sugar, brown sugar, eggs, milk, and melted butter until smooth.
- Gradually combine the wet and dry ingredients, mixing until just combined. Fold in the chopped apples.
- For the streusel topping, mix oats with brown sugar and the remaining melted butter.
- Crumble the streusel mixture over each muffin before baking.
Baking
- Fill muffin tins two-thirds full and bake for 20-25 minutes until golden brown.
- Cool slightly before serving to retain the warm, gooey goodness.
Notes
These muffins can be frozen for up to 3 months. For a healthier version, consider using sugar alternatives or gluten-free flour.