Description

These apple pumpkin streusel muffins are the ultimate cozy fall breakfast—soft, moist, and packed with pumpkin, cinnamon, and apple, all topped with a buttery, crumbly streusel. They’re quick, easy, and perfect for chilly mornings, brunches, or snacks.

Ingredients

Scale

1 3/4 cups 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)
2/3 cup granulated sugar (or coconut sugar)
1/3 cup packed light brown sugar
2 large eggs, room temperature
1/2 cup vegetable oil (or melted coconut oil or light olive oil)
1 cup canned pumpkin puree (not pumpkin pie filling)
1 medium apple, peeled and diced (Honeycrisp or Granny Smith recommended)
1 teaspoon pure vanilla extract
1/4 cup milk (dairy or unsweetened almond milk)
For the Streusel Topping:
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted (vegan butter works)
Pinch of salt

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
In a small bowl, combine 1/3 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Pour in 1/4 cup melted butter and mix with a fork until crumbly. Set aside.
In a medium bowl, whisk together 1 3/4 cups 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).
In a large bowl, whisk 2/3 cup sugar, 1/3 cup brown sugar, and 2 eggs until smooth. Add 1/2 cup oil, 1 cup pumpkin puree, and 1 teaspoon vanilla. Mix well. Stir in 1/4 cup milk.
Gently fold in the diced apple.
Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Sprinkle a generous spoonful of streusel on top of each muffin, pressing lightly so it sticks.
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.
Let muffins rest in the tin for 5 minutes, then transfer to a rack to cool. Enjoy warm or at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and vegan butter. Dice apples small for even baking. Don’t overmix the batter for fluffy muffins. Streusel can be chilled before topping to prevent sinking. Muffins freeze well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 17
Sodium: 180
Fat: 7
Saturated Fat: 2
Carbohydrates: 34
Fiber: 2
Protein: 3

Keywords: apple pumpkin muffins, streusel muffins, fall breakfast, pumpkin apple recipe, easy muffins, cozy baking, autumn brunch, kid friendly, make ahead, freezer friendly