Delight in the cozy comfort of fall flavors with this Apple Pumpkin Streusel Muffins (Small Batch) Recipe that is perfect for when you want just a few treats without the extra fuss. These muffins bring together the warm spices of pumpkin pie spice, the sweet crunch of fresh apples, and the buttery crumbly goodness of a streusel topping, all baked into tender, moist muffins that fill your kitchen with irresistible aromas. It’s a small batch that packs in generous flavor, perfect for sharing morning smiles or afternoon pick-me-ups with someone special.
Ingredients You’ll Need
Every ingredient in this Apple Pumpkin Streusel Muffins (Small Batch) Recipe plays a vital role in creating the perfect balance of flavors and textures. From the creamy pumpkin puree to the crisp apple chunks and the lightly spiced streusel, each element adds its unique charm to make these muffins truly unforgettable.
- All-purpose flour: Provides the structure and tender crumb that hold these muffins together beautifully.
- Unsalted butter (cold and cubed): Essential for a flaky, crumbly streusel topping with rich buttery flavor.
- Light brown sugar: Adds moistness and a subtle caramel sweetness to both batter and streusel.
- Granulated sugar: Brightens the batter and adds just the right amount of sweetness.
- Salt: Balances sweetness and enhances the overall depth of flavor.
- Ground cinnamon (or pumpkin pie spice): Gives the muffins their signature warm, spicy kick.
- Diced apples: Fresh, crisp, and juicy, giving every bite a delightful fruitiness.
- Full-fat sour cream: Adds moisture and a slight tang, making muffins tender and richly flavored.
- Pure canned pumpkin: Delivers that beloved creamy texture and earthy sweetness that defines fall baking.
- Apple juice (or orange juice or water): Keeps the batter perfectly moist and subtly fruity.
- Large egg yolk: Adds richness and helps bring the ingredients together smoothly.
- Vanilla extract: Rounds out the flavors with its sweet fragrance and complexity.
- Baking soda: Helps to leaven and lighten the muffin crumb.
How to Make Apple Pumpkin Streusel Muffins (Small Batch) Recipe
Step 1: Prepare the Streusel Topping
Start by combining flour, cold cubed butter, both light brown and granulated sugars, salt, and cinnamon (or pumpkin pie spice) in a small bowl. Use your fingers or a pastry cutter to mix until the mixture resembles pea-sized crumbs—this creates that perfect crunchy topping. Then, fold in the reserved 1 ½ tablespoons of diced apples and pop it into the fridge to keep the butter cold until you’re ready to assemble.
Step 2: Make the Muffin Batter
Preheat your oven to 425°F (220°C) and line a muffin tin with four liners for this small batch. In a medium bowl, whisk together the full-fat sour cream, pumpkin puree, apple juice, sugars, egg yolk, and vanilla extract until smooth and creamy.
Step 3: Add the Apples and Dry Ingredients
Gently fold in the remaining diced apples, then in a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry mixture into the wet ingredients, folding carefully with a spatula until just combined—overmixing can make muffins tough, so a light touch here is key.
Step 4: Assemble and Bake
Divide the batter evenly into the muffin liners and generously sprinkle the chilled streusel topping over each one. Bake first at 425°F for 5 minutes to get a nice rise, then lower the oven temperature to 350°F and continue baking for 11 to 13 minutes. You’ll know they’re done when a toothpick inserted comes out mostly clean with just a few moist crumbs clinging.
Step 5: Cool and Enjoy
Allow the muffins to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely. This helps set the crumb so when you bite in, they hold together perfectly but still melt in your mouth.
How to Serve Apple Pumpkin Streusel Muffins (Small Batch) Recipe
Garnishes
Sprinkle a little extra cinnamon sugar on top right before serving for added sparkle and flavor. A light drizzle of honey or a dollop of whipped cream cheese frosting also pairs beautifully, bringing an extra touch of indulgence.
Side Dishes
Serve these muffins alongside a hot cup of spiced chai latte or fresh brewed coffee for a comforting treat. They also complement a simple fruit salad or a breakfast plate of scrambled eggs for a satisfying brunch.
Creative Ways to Present
For a fun party idea, slice the muffins in half and layer them with cream cheese and apple butter to create mini breakfast sandwiches. You can also turn them into a rustic dessert by warming with a scoop of vanilla ice cream and a drizzle of maple syrup.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for 3 to 5 days. They stay moist and flavorful, making them perfect for a grab-and-go snack throughout the week.
Freezing
To freeze, wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag or container. They freeze wonderfully for up to two months and thaw quickly at room temperature or in the microwave.
Reheating
Reheat your muffins gently in a microwave for about 20 seconds or warm them in a low oven (300°F) for 5-7 minutes to revive that fresh-baked texture and flavor.
FAQs
Can I use fresh pumpkin instead of canned for this recipe?
Absolutely! You can roast and puree fresh pumpkin, but be sure to drain excess moisture so your batter isn’t too wet. The texture and flavor will be just as delicious!
What type of apples work best?
Firm, sweet-tart apples like Honeycrisp, Fuji, or Granny Smith are perfect because they hold their shape and add a lively crunch without turning mushy.
Can I make these muffins vegan?
Yes, with some tweaks: use a plant-based sour cream or yogurt and substitute the egg yolk with a flax egg or mashed banana. Also, swap butter for a vegan alternative in the streusel.
Is it possible to double the recipe?
Of course! Just double all ingredients and bake in muffin tins with additional liners. Keep an eye on baking times—they might vary slightly depending on your oven and muffin size.
Why is the batter folded instead of mixed vigorously?
Folding gently ensures the muffins stay tender and light by avoiding too much gluten development, which can make baked goods dense and chewy.
Final Thoughts
This Apple Pumpkin Streusel Muffins (Small Batch) Recipe is one of those cozy kitchen wins that feel like a warm hug on a chilly day. It’s quick to prepare, perfectly portioned, and packed with seasonal flavors that celebrate autumn’s best. Whether you’re treating yourself or sharing with close friends, these muffins never disappoint. Give it a try, and let the magic of apple and pumpkin brighten your baking adventures!
Print
Apple Pumpkin Streusel Muffins (Small Batch) Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 muffins (4 servings)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Pumpkin Streusel Muffins make a perfect small batch treat bursting with autumn flavors. Soft and moist pumpkin-infused muffins are studded with fresh apple pieces and topped with a buttery apple cinnamon streusel for a delightful crunch. Easy to make and perfectly portioned with just 4 muffins, they’re ideal for a cozy breakfast or snack.
Ingredients
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 the muffin batter)
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 + 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, both sugars, salt, and cinnamon. Mix until small pea-sized pieces form. Stir in the reserved diced apples, then refrigerate until ready to use.
- Make the Muffin Batter: Preheat the oven to 425°F (220°C) and line a muffin pan with 4 liners. In a medium bowl, combine the sour cream, pumpkin puree, apple juice, both sugars, egg yolk, and vanilla extract. Mix until smooth. Stir in the remaining apple cubes.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually sprinkle the dry ingredients over the wet mixture, folding gently with a spatula until combined.
- Assemble the Muffins: Evenly divide the batter among the 4 prepared muffin liners. Top each muffin with the streusel topping.
- Bake the Muffins: Bake at 425°F for 5 minutes. Then reduce the temperature to 350°F and continue baking for 11 to 13 minutes, or until a toothpick inserted comes out mostly clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Storage: Store in an airtight container at room temperature for 3 to 5 days.
Notes
- Use cold butter for the streusel to achieve a crumbly texture.
- Reserve a portion of diced apples from the batter to mix into the streusel topping for added apple flavor.
- Do not overmix the muffin batter; fold the dry ingredients gently to keep the muffins tender.
- If you don’t have apple juice, orange juice or water can be used as substitutes.
- Check muffins with a toothpick to ensure they are baked through but still moist.
- These muffins can be reheated slightly before serving for a fresh-baked taste.
