Apple Pumpkin Streusel Muffins bring together the best flavors of fall in every bite. These muffins combine tender bits of apple and smooth pumpkin puree with cozy spices and a golden, crunchy streusel topping. The result is a perfectly moist and flavorful treat that tastes like autumn mornings and cozy afternoons.
They’re easy to make and fill your home with the comforting aroma of cinnamon and nutmeg while baking. The combination of pumpkin and apple keeps the texture soft, while the streusel adds a sweet, buttery crunch on top. Whether you’re baking for breakfast, a snack, or a holiday brunch, these muffins always feel special.
I love serving them slightly warm with a cup of coffee or tea. They also make a great homemade gift or addition to a fall dessert table. Once you try them, they’ll become your go-to muffin recipe for pumpkin season.
Key Ingredients & Substitutions
These simple ingredients come together beautifully to create flavor, texture, and warmth in each muffin. Here’s what you’ll need and how to substitute if necessary:
Pumpkin Puree: Use pure canned pumpkin or fresh roasted pumpkin puree. Avoid pumpkin pie filling since it’s pre-sweetened and spiced.
Apples: Tart apples like Granny Smith balance the sweetness perfectly, while Honeycrisp or Fuji add a touch of natural sugar. Dice finely so they bake evenly.
Spices: Cinnamon, nutmeg, and cloves create that classic fall flavor. Substitute with pumpkin pie spice or a mix of cinnamon and allspice if needed.
Oil or Butter: Vegetable oil keeps the muffins extra moist. Melted butter can be used for a richer flavor — or use coconut oil for a dairy-free version.
Brown Sugar: Adds warmth and depth to both the muffins and streusel. You can use coconut sugar or maple sugar for a more natural sweetness.
Flour: Regular all-purpose flour works great, but you can use whole wheat pastry flour for a slightly nuttier flavor.
Equipment You’ll Need
- Mixing bowls — to separate wet and dry ingredients for even mixing.
- Whisk and spoon — for smooth batter and easy stirring.
- Measuring cups and spoons — for precision in baking.
- Muffin tin with liners — prevents sticking and makes serving easy.
- Pastry cutter or forks — perfect for cutting cold butter into streusel.
- Cooling rack — keeps muffins from getting soggy while they cool.
Flavor Variations & Add-Ins
- Add chopped walnuts, pecans, or cranberries for extra texture.
- Mix in mini chocolate chips for a sweet twist.
- Drizzle with maple glaze after baking for a dessert-style treat.
- Swap apples for pears for a lighter, floral variation.
- Add a teaspoon of orange zest for a bright, citrusy note.
How to Make Apple Pumpkin Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ⅓ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups finely chopped apples (Granny Smith or Honeycrisp)
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup cold unsalted butter, cubed
How Much Time Will You Need?
Prep time: 15 minutes. Bake time: 20–25 minutes. Cooling time: 5 minutes. Total: Around 40 minutes for freshly baked, fall-perfect muffins.
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with butter or nonstick spray.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well-blended.
4. Fold and Add Apples
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Fold in the chopped apples carefully to distribute evenly.
5. Make the Streusel Topping
In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or your fingers to blend until crumbly. Some larger clumps are fine—they create that bakery-style texture.
6. Fill and Top
Spoon the muffin batter into the prepared tin, filling each cup about ¾ full. Sprinkle a generous layer of streusel over each muffin before baking.
7. Bake and Cool
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve and Enjoy
Serve warm or at room temperature with a drizzle of honey or a pat of butter. They’re just as good the next day—if they last that long!
Pro Tips for Perfect Muffins
Follow these quick baking tips for light, fluffy muffins every time:
- Don’t overmix the batter—stir until ingredients are just combined to avoid dense muffins.
- Keep butter cold when making streusel for the crispiest texture.
- Use room-temperature eggs for smoother batter consistency.
- For extra rise, start baking at 375°F for 5 minutes, then reduce to 350°F for the remainder.
Frequently Asked Questions
Can I use frozen pumpkin puree?
Yes, just thaw and drain any excess liquid before mixing to keep the batter from getting too wet.
What apples are best?
Granny Smith for tartness, or Honeycrisp for sweetness. You can even mix both for a balanced flavor.
Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free baking blend with xanthan gum for best texture and structure.
How do I store them?
Keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months and thaw at room temperature before serving.