Description
Apple Pumpkin Streusel Muffins are soft, moist, and topped with a crisp cinnamon streusel. Perfect for cozy mornings, lunchboxes, or after-school snacks.
Ingredients
2 cups all-purpose flour (240 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin purée (240 g)
3/4 cup packed brown sugar (150 g)
1/4 cup granulated sugar (50 g)
2 large eggs
1/2 cup neutral oil or melted butter (120 ml)
1/2 cup milk or buttermilk (120 ml)
2 teaspoons vanilla extract
1 1/2 cups diced firm baking apples (about 2 apples)
Optional: 1/2 cup chopped pecans
Instructions
1. Preheat oven to 425°F. Line a 12-cup muffin tin with liners.
2. Make streusel: mix 3/4 cup flour, 1/3 cup brown sugar, 1/3 cup granulated sugar, 1 tsp cinnamon, 1/4 tsp salt; cut in 5 tbsp cold butter and chill.
3. Mix dry: whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger.
4. Mix wet: whisk pumpkin, sugars, eggs, oil, milk, vanilla.
5. Combine: add wet to dry, stir gently, fold in apples and pecans.
6. Fill liners to the top; top with streusel.
7. Bake 5 min at 425°F, then reduce to 350°F for 13–16 min until tester comes out with a few moist crumbs.
8. Cool 5 min in pan, then transfer to a rack.
Notes
Dice apples small (1/4 inch) for even baking.
Keep streusel cold for crisp topping.
Measure flour with spoon-and-level to avoid toughness.
Mix just until combined; don’t overmix.
Bake at high initial heat for lift, then finish at lower heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 275
- Sugar: 20
- Sodium: 150
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 35