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Small Batch Apple Pumpkin Streusel Muffins

Small Batch Apple Pumpkin Streusel Muffins: The Best Fall Treat

Small Batch Apple Pumpkin Streusel Muffins are a delightful fall treat, combining apples and pumpkin with a crunchy streusel topping.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 4 muffins
Calories 293 kcal

Equipment

  • Muffin Pan
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

Apple Streusel Topping

  • 3 tablespoons all-purpose flour
  • 1.5 tablespoons unsalted butter, cold and cut into cubes
  • 1.5 tablespoons light brown sugar
  • 2 teaspoons granulated sugar
  • pinch salt
  • 0.25 teaspoon ground cinnamon or pumpkin pie spice
  • 1.5 tablespoons diced apples optional; reserved from below

Apple Pumpkin Muffins

  • 1.5 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
  • 0.5 teaspoon vanilla extract
  • 0.5 cup fresh apple cut into small cubes
  • 0.5 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 0.25 teaspoon baking soda
  • 0.125 teaspoon salt
  • 0.75 teaspoon pumpkin pie spice

Instructions
 

Streusel Topping

  • 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.

Apple Pumpkin Muffins

  • 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. With a fork, 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.
  • 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.
  • 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

This is a small batch recipe that can be doubled. The muffins can be stored at room temperature for 3 to 5 days, or frozen for up to 3 months.

Nutrition

Serving: 1muffinCalories: 293kcalCarbohydrates: 54gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 60mgSodium: 150mgPotassium: 132mgFiber: 2gSugar: 25gVitamin A: 3151IUVitamin C: 2mgCalcium: 36mgIron: 2mg
Keyword Apple, fall, Muffins, Pumpkin, small batch, streusel
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