Apple Pumpkin Streusel Muffins Recipe – Easy Cozy Fall Breakfast

The scent of these apple pumpkin streusel muffins baking is basically autumn in a nutshell. Imagine walking into your kitchen and being greeted by the sweet, slightly spicy aroma of pumpkin, cinnamon, and baked apples. It’s the kind of smell that makes you want to pull on your coziest sweater, wrap your hands around a mug of something warm, and just breathe it all in. Honestly, these muffins have become my go-to for chilly fall mornings—when you want something comforting, a little bit special, and ridiculously easy to whip up. I started making this apple pumpkin streusel muffin recipe a couple years back after a pumpkin patch haul left me with way too many cans of pumpkin puree (you know how it goes). Throw in some leftover apples from apple picking and a craving for something with a crunchy, sweet topping, and—voilà—these muffins were born.

What I love most about these apple pumpkin streusel muffins is how they check every cozy box: soft, moist, sweet (but not too sweet), with the perfect crumbly topping. I’ve tested this recipe more times than I can count—tweaking the spice blend, adding in different apple varieties, even swapping out flours to see what works best. The result? Muffins that are tender, flavorful, and honestly pretty foolproof. If you’re looking for a breakfast treat that feels like a hug (or something you can actually convince your kids to eat on a school morning), these will be your new favorite. These are also a hit for brunches, bake sales, or just sneaking as a late-night snack. Trust me, you’ll be coming back to this apple pumpkin streusel muffins recipe all autumn long.

Why You’ll Love This Apple Pumpkin Streusel Muffins Recipe

Let’s be real—there are a million muffin recipes out there. So what makes these apple pumpkin streusel muffins truly special?

• Quick & Easy: You can have a warm batch of muffins on the table in under 35 minutes. No complicated steps or fancy equipment—just classic, simple baking.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge. No hunting down specialty flours or obscure spices. Just wholesome, real food.
• Perfect for Fall Gatherings: These muffins are basically a fall brunch hero. They’re ideal for cozy breakfasts, weekend brunches, potlucks, or just sharing with your favorite people on a lazy Sunday morning.
• Crowd-Pleaser: I’ve never brought these anywhere without someone asking for the recipe. Kids love the sweet apple pieces and buttery streusel, adults love that they’re not cloyingly sweet. Win-win!
• Unbelievably Delicious: The combination of pumpkin puree and fresh apples makes the muffins extra moist, while the cinnamon streusel on top gives them a little crunch and a ton of flavor.

But here’s what really sets this apple pumpkin streusel muffins recipe apart: it’s all about balance. The sweetness is just right, the spices are warm but not overpowering, and the texture is soft with a perfectly golden, crumbly top. I blend the pumpkin and apple together so you get a muffin that’s moist but never soggy. The streusel is generous and buttery, because—let’s face it—no one wants a skimpy topping! I’ve spent a lot of mornings perfecting these, and I promise, they’re the kind of treat that’ll have you closing your eyes in muffin bliss. If you want to impress guests or just treat yourself to something special with your morning coffee, these muffins are it.

Ingredients Needed for Apple Pumpkin Streusel Muffins

This apple pumpkin streusel muffins recipe comes together with classic ingredients that are easy to find and even easier to swap if you need to. Here’s what you’ll need:

• For the Muffins:
  • 1 3/4 cups (220g) all-purpose flour (can swap with whole wheat or a 1:1 gluten-free blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional, but adds warmth)
  • 2/3 cup (130g) granulated sugar (or coconut sugar for a natural swap)
  • 1/3 cup (65g) packed light brown sugar (adds moisture and depth)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (melted coconut oil or light olive oil also work)
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 medium apple, peeled and diced (I like Honeycrisp or Granny Smith—sweet or tart both work!)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) milk (dairy or unsweetened almond milk—your pick)
• For the Streusel Topping:
  • 1/3 cup (45g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (56g) unsalted butter, melted (I’ve tried it with vegan butter and it works just fine!)
  • Pinch of salt

Ingredient Notes & Substitutions: If you’re gluten-free, a 1:1 gluten-free baking flour is a great swap. For dairy-free, use your favorite plant-based milk and vegan butter in the streusel. If you want to cut back on sugar, swap half the brown sugar in the muffin batter for applesauce. I usually grab whatever apples I have on hand, but Granny Smith gives a nice tart bite that balances the pumpkin’s sweetness. For more fiber, sub half the all-purpose flour for whole wheat—just add a splash more milk if the batter feels thick.

Equipment Needed

• Muffin Tin: Standard 12-cup is perfect. Nonstick is easiest for cleanup, but a well-greased metal tin works too.
• Paper Liners or Nonstick Spray: I prefer paper liners for easy muffin removal and less mess. Silicone muffin liners are reusable and eco-friendly.
• Mixing Bowls: Two medium bowls—one for dry, one for wet ingredients.
• Whisk and Spoon: A sturdy whisk for combining dry and wet mixtures, plus a large spoon or spatula for folding everything together.
• Measuring Cups and Spoons: Accurate measuring is key for baking, so grab your set.
• Small Bowl and Fork: For mixing the streusel. I use a fork to get the crumbly texture just right.
• Cooling Rack: For letting the muffins cool so the bottoms don’t get soggy.

If you don’t have a muffin tin, you can bake these as mini loaves (just adjust the bake time). I sometimes use silicone muffin pans—they’re great for easy release, but can make muffins slightly softer on the sides. If you’re using metal pans, keep an eye out for rust spots and avoid using metal utensils to keep them in good shape. For budget-friendly options, dollar store tins and measuring cups have served me well in a pinch.

How to Make Apple Pumpkin Streusel Muffins

1. Prep the Oven and Tin (5 minutes):
   
   Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray. (Liners help with cleanup, but spray gets you crispier muffin edges.)
2. Make the Streusel Topping (5 minutes):
   
   In a small bowl, combine 1/3 cup (45g) flour, 1/4 cup (50g) granulated sugar, 1/4 cup (50g) brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Pour in 1/4 cup (56g) melted butter. Mix with a fork until large, crumbly pieces form. (Don’t over-mix; you want big, buttery clumps.)
3. Mix Dry Ingredients (2 minutes):
   
   In a medium bowl, whisk together 1 3/4 cups (220g) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger (if using).
4. Combine Wet Ingredients (3 minutes):
   
   In a separate large bowl, whisk 2/3 cup (130g) sugar, 1/3 cup (65g) brown sugar, and 2 eggs until smooth. Add 1/2 cup (120ml) oil, 1 cup (245g) pumpkin puree, and 1 teaspoon vanilla. Mix well. Stir in 1/4 cup (60ml) milk.
5. Add Apples (2 minutes):
   
   Gently fold in 1 medium diced apple. The pieces should be roughly 1/4-inch (0.5cm) cubes—big enough for texture, small enough to cook through.
6. Combine Wet and Dry (2 minutes):
   
   Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. (Lumpy batter is okay—over-mixing makes tough muffins.)
7. Fill Muffin Cups (3 minutes):
   
   Divide the batter evenly among the muffin cups. Each should be about 3/4 full. Sprinkle a generous spoonful of streusel on top of each muffin, pressing lightly so it sticks.
8. Bake (18–22 minutes):
   
   Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. (Every oven is a little different; start checking at 18 minutes.)
9. Cool and Enjoy (5–10 minutes):
   
   Let muffins rest in the tin for 5 minutes, then transfer to a rack to cool. The streusel will crisp up as they cool, but they’re also amazing warm!

Troubleshooting: Muffins sinking in the middle? That’s usually from overmixing or too much liquid. If your streusel melts into the muffin, try chilling it for 5 minutes before topping. Apples should be diced small—big chunks can make the muffins soggy. If your muffins stick to the liners, let them cool completely before peeling.

Cooking Tips & Techniques for Apple Pumpkin Streusel Muffins

Baking muffins can sometimes feel intimidating, but a few tried-and-true tips will help you ace these apple pumpkin streusel muffins every time.

• Don’t Overmix: Once you add the dry ingredients to the wet, fold gently until just combined. Too much stirring makes muffins dense, not fluffy.
• Room Temperature Ingredients: Using eggs and milk at room temperature helps the batter mix evenly and gives the muffins a light texture. (I admit, I sometimes rush and use cold eggs—still good, but not quite as poufy!)
• Generous Streusel: Sprinkle the streusel topping thickly—it’s the best part. If it looks like too much, trust me, it’s not!
• Oven Placement: Bake the muffins in the center of the oven. The bottom rack can make them too dark underneath while the top rack can dry them out.
• Check Early: Ovens vary. I always check my muffins at the earliest recommended time with a toothpick. Slightly underbaked is better than dry!
• Let Cool for Texture: The crumb firms up and the streusel gets crumbly as they cool. But if you love gooey, eat one warm (I always do—patience is not my strong suit).
• Apple Prep: Dice apples small for even baking. If you use tart apples like Granny Smith, balance the flavor with an extra spoonful of sugar if you like it sweeter.

Once, I tried to shortcut by skipping the paper liners and ended up with half the muffins stuck to the pan—big mistake! Clean up was a nightmare, so liners are worth it for sanity’s sake. And don’t be afraid to experiment. The more you bake, the more you’ll learn what works in your kitchen (I promise, even the “mistakes” taste pretty great with a cup of coffee).

Variations & Adaptations

One of the best things about this apple pumpkin streusel muffins recipe is how flexible it is. Here are some of my favorite ways to mix things up:

• Gluten-Free: Use a 1:1 gluten-free flour blend. The muffins turn out just as moist and tender—no one will notice the difference.
• Vegan: Swap the eggs for flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, let sit for 5 minutes). Use plant-based milk and vegan butter in the streusel. I’ve done this for vegan friends, and the results were still fluffy and delicious.
• Nutty Crunch: Stir 1/2 cup (60g) chopped pecans or walnuts into the batter or sprinkle them on top of the streusel for extra crunch and flavor.
• Spiced Up: Add a pinch of ground cloves or cardamom for an even warmer spice profile. In winter, I sometimes toss in a handful of dried cranberries for a festive twist.
• Whole Grain: Use half whole wheat flour for extra nutrition. You might need to add an extra tablespoon of milk to keep the batter from getting too thick.

For a fun seasonal swap, I’ve tried pears instead of apples—super tasty! If you want extra sweetness, drizzle a simple glaze of powdered sugar and milk over the cooled muffins. If nuts are an allergen, just leave them out—these muffins are plenty flavorful as-is. Honestly, it’s hard to go wrong. Play around and find your favorite combo.

Serving & Storage Suggestions

I love serving these apple pumpkin streusel muffins warm, straight from the oven. The streusel is crumbly, the muffin is soft, and the flavors are at their best. If you’re entertaining, arrange them on a rustic wooden board with sliced apples and a little pot of honey butter—looks gorgeous and feels extra cozy.

These muffins pair perfectly with a hot cup of coffee, spiced chai, or even a glass of cold apple cider. For a brunch spread, serve alongside scrambled eggs and crispy bacon for a sweet-and-savory combo.

To store, let the muffins cool completely, then keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week (just let them come to room temp before eating for best texture). You can also freeze the muffins for up to 2 months—wrap each in plastic, then pop into a freezer bag. To reheat, microwave for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–7 minutes. Flavors deepen a bit overnight, so they’re just as tasty on day two!

Nutritional Information & Benefits

Each apple pumpkin streusel muffin (based on a batch of 12) is estimated to have about 210 calories, 7g fat, 34g carbs, and 3g protein. They’re a great way to sneak in some fruit and veggie goodness—pumpkin is loaded with vitamin A and fiber, while apples add natural sweetness and crunch.

This recipe can be easily adapted for gluten-free and dairy-free diets (see variations above). Allergens include wheat, eggs, and dairy (in the streusel), but plant-based swaps work well. Personally, I love that these muffins satisfy my fall cravings without being over-the-top sugary. They make for a more wholesome treat, especially if you use whole wheat flour and cut back the sugar a little.

Conclusion

If you’re craving something that tastes like a cozy fall hug, these apple pumpkin streusel muffins are it. They’re easy, foolproof, and packed with warm autumn flavor. Whether you’re making breakfast for your family, brunch for friends, or just want to treat yourself, you can’t go wrong with this recipe.

Feel free to tweak the spices, play with apple varieties, or add a handful of nuts—make these muffins your own! Personally, I love them best with a hot coffee and a good book, but honestly, there’s no wrong way to enjoy them. I hope this apple pumpkin streusel muffins recipe becomes a fall tradition in your kitchen, just like it has in mine.

If you try these, leave a comment or share your favorite variations below—I love hearing how others make this recipe their own. Happy baking, and may your mornings always be this cozy!

Frequently Asked Questions

How do I keep the streusel topping from sinking into the muffins?

Make sure your streusel is crumbly and not overmixed. Chill it for a few minutes before sprinkling on the batter, and press it gently on top so it sticks without sinking.

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and mash your pumpkin well, then measure out 1 cup. If it seems watery, drain off excess moisture first for best results.

What apple variety works best in this recipe?

I love Honeycrisp or Granny Smith for their balance of tartness and sweetness, but honestly, any firm apple will do. Softer apples can get mushy, so stick with crisp ones if possible.

Can I make these muffins ahead of time?

Yes! They stay fresh for up to 3 days at room temperature or can be frozen for up to 2 months. Warm them up before serving for that fresh-baked taste.

Is it okay to skip the streusel topping?

You can, but the streusel really makes these muffins special. If you’re short on time, sprinkle a little cinnamon sugar on top instead—it’ll still be delicious!

Print