Spiced Apple Pumpkin Streusel Muffins

Finding the perfect fall treat that captures all the cozy flavors of the season can feel impossible. You want something that tastes like autumn in every bite, but most recipes either go overboard with pumpkin or completely forget about other seasonal favorites like apples.

Thankfully, these apple pumpkin streusel muffins solve that problem perfectly. They combine the best of both worlds with tender chunks of apple and warm pumpkin spice, all topped with a crumbly streusel that adds just the right amount of sweetness and texture.

What Kind of Apples Should I Use?

For these muffins, you’ll want to choose apples that hold their shape well during baking and won’t turn to mush. Honeycrisp apples are a great choice because they stay firm and have a nice sweet-tart flavor that pairs perfectly with pumpkin and spices. Granny Smith apples also work well if you prefer a bit more tartness, while Gala or Fuji apples will give you a sweeter result. Whatever variety you choose, make sure to dice them into small, uniform pieces so they distribute evenly throughout the muffin and don’t create large pockets that could make the muffins fall apart.

Options for Substitutions

These muffins are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Sour cream: If you’re out of sour cream, Greek yogurt works perfectly as a 1:1 substitute. You can also use regular plain yogurt, though the muffins might be slightly less rich.
• Honeycrisp apples: Any firm apple variety will work great here – try Granny Smith for a bit more tartness, or Gala and Fuji for extra sweetness. Just avoid soft apples like Red Delicious that might get mushy.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Make your own by mixing ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch each of ginger and cloves. Or just use extra cinnamon if that’s all you have.
• Apple juice: Orange juice adds a nice citrus note, but plain water or even milk will work if that’s what you have on hand.
• Canned pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, you can substitute with the same amount of mashed sweet potato or butternut squash.
• Light brown sugar: Regular brown sugar or even white sugar will work fine. If using white sugar, add a tiny bit of molasses or honey for that caramel flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making these muffins is overmixing the batter once you add the flour, which creates tough, dense muffins instead of light and fluffy ones – mix just until the ingredients are barely combined and you still see a few streaks of flour.

Another common error is using cold ingredients, especially the sour cream and egg yolk, which won’t blend properly and can result in lumpy batter, so make sure to bring them to room temperature about 30 minutes before baking.

Don’t skip tossing your diced apples in a little flour before folding them in, as this prevents them from sinking to the bottom of the muffins during baking.

For the perfect streusel topping, keep your butter cold and use your fingers or a fork to create small, pea-sized crumbs – if the butter gets too warm, the topping will melt into the muffins rather than staying on top as a crunchy layer.

What to Serve With Apple Pumpkin Streusel Muffins?

These muffins are perfect for a cozy fall breakfast alongside a hot cup of coffee or spiced chai tea. I love serving them warm with a pat of butter that melts right into the tender crumb, or you can drizzle a little honey on top for extra sweetness. They also make a great afternoon snack with a glass of cold milk or apple cider. For a special brunch spread, try pairing them with some Greek yogurt and a sprinkle of granola, or serve them alongside scrambled eggs and crispy bacon for a more filling meal.

Storage Instructions

Store: These muffins stay moist and delicious when kept in an airtight container at room temperature for up to 3 days. The apple pieces and pumpkin help keep them from drying out, so they actually taste great the next day too!

Freeze: Pop these muffins in the freezer for longer storage – they’ll keep beautifully for up to 3 months. Wrap each one individually in plastic wrap or store them in a freezer bag with parchment paper between layers to prevent sticking.

Warm Up: To enjoy frozen muffins, just thaw them at room temperature for about an hour, or microwave for 20-30 seconds. If you want that fresh-baked taste, warm them in a 300°F oven for 5-8 minutes until they’re heated through and the streusel gets a little crispy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 480-570
• Protein: 5-7 g
• Fat: 16-20 g
• Carbohydrates: 82-96 g

Ingredients

For the streusel topping:

• 3 tbsp all-purpose flour
• 1 1/2 tbsp unsalted butter, cold and cubed
• 1 1/2 tbsp light brown sugar
• 2 tsp granulated sugar
• Pinch salt
• 1/4 tsp ground cinnamon or pumpkin pie spice
• 1 1/2 tbsp finely diced apple

For the muffin batter:

• 1 1/2 tbsp full-fat sour cream, at room temp
• 5 tbsp pure canned pumpkin
• 1 tbsp apple juice (may use orange juice or water)
• 3 tbsp granulated sugar
• 2 tbsp light brown sugar
• 1 large egg yolk, room temp
• 1/2 tsp vanilla extract
• 1/2 cup apple, chopped into small cubes
• 1/2 cup plus 1 tbsp all-purpose flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3/4 tsp pumpkin pie spice

Step 1: Prepare the Streusel Topping

• 3 tbsp all-purpose flour
• 1 1/2 tbsp unsalted butter, cold and cubed
• 1 1/2 tbsp light brown sugar
• 2 tsp granulated sugar
• pinch salt
• 1/4 tsp ground cinnamon or pumpkin pie spice
• 1 1/2 tbsp finely diced apple

In a small mixing bowl, combine 3 tablespoons all-purpose flour, 1 1/2 tablespoons cold, cubed unsalted butter, 1 1/2 tablespoons light brown sugar, 2 teaspoons granulated sugar, a pinch of salt, and 1/4 teaspoon ground cinnamon or pumpkin pie spice.

Using a fork or your fingers, cut the butter into the flour until the mixture resembles small pea-sized pieces—you’ll get the best texture if you use your fingers for this small amount.

Stir in 1 1/2 tablespoons finely diced apple.

Refrigerate the streusel topping until ready to use.

Step 2: Preheat the Oven and Prepare Muffin Pan

Preheat your oven to 425°F (218°C) and adjust your oven rack to the middle position.

Line a muffin pan with 4 muffin liners to prepare for baking.

Step 3: Mix the Wet Ingredients

• 1 1/2 tbsp full-fat sour cream, at room temp
• 5 tbsp pure canned pumpkin
• 1 tbsp apple juice (may use orange juice or water)
• 3 tbsp granulated sugar
• 2 tbsp light brown sugar
• 1 large egg yolk, room temp
• 1/2 tsp vanilla extract
• 1/2 cup apple, chopped into small cubes

In a medium mixing bowl, combine 1 1/2 tablespoons full-fat sour cream (at 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), and 1/2 teaspoon vanilla extract.

Mix with a fork until smooth and well combined.

Stir in 1/2 cup of apple chopped into small cubes.

Step 4: Combine the Dry Ingredients and Finish Muffin Batter

• 1/2 cup plus 1 tbsp all-purpose flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3/4 tsp pumpkin pie spice
• wet mixture (from Step 3)

In a small bowl, whisk together 1/2 cup plus 1 tablespoon all-purpose flour, 1/4 teaspoon baking soda, 1/8 teaspoon salt, and 3/4 teaspoon pumpkin pie spice.

Sprinkle these dry ingredients over the wet mixture from Step 3.

Using a spatula, gently fold the dry into the wet ingredients until just combined and no dry streaks remain—do not overmix to keep your muffins tender.

I like to stop folding as soon as I see the last bit of flour disappear to avoid chewy muffins.

Step 5: Assemble and Bake the Muffins

• batter (from Step 4)
• streusel topping (from Step 1)

Evenly divide the muffin batter into the prepared muffin liners.

Top each muffin with equal portions of the streusel topping (from Step 1).

Bake at 425°F (218°C) for 5 minutes to help the muffin tops puff up.

Then, without opening the oven, reduce the heat to 350°F (177°C) and continue baking for 11 to 13 minutes, or until a toothpick inserted in the center comes out mostly clean.

I always rotate the pan halfway through baking to ensure even browning.

Step 6: Cool and Store the Muffins

Let the muffins cool in the pan on a wire cooling rack for 10 minutes.

Then carefully remove them from the pan and cool completely on the wire rack.

Muffins can be stored covered at room temperature for 3 to 5 days.

Spiced Apple Pumpkin Streusel Muffins

Delicious Spiced Apple Pumpkin Streusel Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 23 minutes mins

Total Time 34 minutes mins

Servings 4

Calories 525 kcal

Ingredients

  

For the streusel topping:

• 3 tbsp all-purpose flour
• 1 1/2 tbsp unsalted butter, cold and cubed
• 1 1/2 tbsp light brown sugar
• 2 tsp granulated sugar
• pinch salt
• 1/4 tsp ground cinnamon or pumpkin pie spice
• 1 1/2 tbsp finely diced apple

For the muffin batter:

• 1 1/2 tbsp full-fat sour cream, at room temp
• 5 tbsp pure canned pumpkin
• 1 tbsp apple juice (may use orange juice or water)
• 3 tbsp granulated sugar
• 2 tbsp light brown sugar
• 1 large egg yolk, room temp
• 1/2 tsp vanilla extract
• 1/2 cup apple, chopped into small cubes
• 1/2 cup plus 1 tbsp all-purpose flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3/4 tsp pumpkin pie spice

Instructions

 

• In a small mixing bowl, combine 3 tablespoons all-purpose flour, 1 1/2 tablespoons cold, cubed unsalted butter, 1 1/2 tablespoons light brown sugar, 2 teaspoons granulated sugar, a pinch of salt, and 1/4 teaspoon ground cinnamon or pumpkin pie spice. Using a fork or your fingers, cut the butter into the flour until the mixture resembles small pea-sized pieces—you'll get the best texture if you use your fingers for this small amount. Stir in 1 1/2 tablespoons finely diced apple. Refrigerate the streusel topping until ready to use.
• Preheat your oven to 425°F (218°C) and adjust your oven rack to the middle position. Line a muffin pan with 4 muffin liners to prepare for baking.
• In a medium mixing bowl, combine 1 1/2 tablespoons full-fat sour cream (at 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), and 1/2 teaspoon vanilla extract. Mix with a fork until smooth and well combined. Stir in 1/2 cup of apple chopped into small cubes.
• In a small bowl, whisk together 1/2 cup plus 1 tablespoon all-purpose flour, 1/4 teaspoon baking soda, 1/8 teaspoon salt, and 3/4 teaspoon pumpkin pie spice. Sprinkle these dry ingredients over the wet mixture from Step 3. Using a spatula, gently fold the dry into the wet ingredients until just combined and no dry streaks remain—do not overmix to keep your muffins tender. I like to stop folding as soon as I see the last bit of flour disappear to avoid chewy muffins.
• Evenly divide the muffin batter into the prepared muffin liners. Top each muffin with equal portions of the streusel topping (from Step 1). Bake at 425°F (218°C) for 5 minutes to help the muffin tops puff up. Then, without opening the oven, reduce the heat to 350°F (177°C) and continue baking for 11 to 13 minutes, or until a toothpick inserted in the center comes out mostly clean. I always rotate the pan halfway through baking to ensure even browning.
• Let the muffins cool in the pan on a wire cooling rack for 10 minutes. Then carefully remove them from the pan and cool completely on the wire rack. Muffins can be stored covered at room temperature for 3 to 5 days.