Fall flavors unite in these moist, tender muffins bursting with apple and pumpkin, all crowned with a buttery cinnamon streusel. Whether you want just enough for yourself or a few loved ones, this small batch version gives you that warm, comforting muffin moment without leftovers.
Why You’ll Love This Recipe
- Perfect size — just 4 muffins, so nothing goes to waste
- Moist & tender — pumpkin puree keeps the texture soft
- Textural contrast — juicy apple bits inside, crunchy streusel on top
- Simple method — no fancy equipment required
- Flexible — you can double it, or try mini muffins
Ingredients
Streusel Topping
- 3 Tbsp all‑purpose flour
- 1½ Tbsp cold unsalted butter, cubed
- 1½ Tbsp light brown sugar
- 2 tsp granulated sugar
- Pinch of salt
- ¼ tsp ground cinnamon (or pumpkin pie spice)
- 1½ Tbsp diced apple (reserved from the batter)
Apple Pumpkin Muffins
- 1½ Tbsp full‑fat sour cream, at room temperature
- 5 Tbsp pure pumpkin puree (not pumpkin pie filling)
- 1 Tbsp apple juice (or orange juice or water)
- 3 Tbsp granulated sugar
- 2 Tbsp light brown sugar
- 1 large egg yolk, at room temperature
- ½ tsp vanilla extract
- ½ cup diced fresh apple (e.g. Honeycrisp, Granny Smith, Braeburn)
- ½ cup + 1 Tbsp all‑purpose flour
- ¼ tsp baking soda
- ⅛ tsp salt
- ¾ tsp pumpkin pie spice
Instructions
- Prepare the streusel topping. In a small bowl, combine flour, cold butter cubes, both sugars, salt, and cinnamon. Use a fork or fingers to cut the butter until the mixture resembles coarse crumbs (pea‑size bits). Stir in the reserved diced apple, then refrigerate until needed.
- Preheat the oven. Set oven to 425 °F (about 218 °C). Position oven rack in the middle. Line a 4‑cup muffin pan with paper liners.
- Mix the wet ingredients. In a medium bowl, whisk together sour cream, pumpkin puree, apple juice, granulated sugar, brown sugar, egg yolk, and vanilla until smooth. Fold in the diced apple.
- Combine dry ingredients. In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- Fold dry into wet. Sprinkle the dry mix over the wet ingredients and gently fold with a spatula just until no dry streaks remain. Do not overmix.
- Fill and top. Divide the batter evenly into the 4 muffin liners. Generously top each with the chilled streusel topping.
- Bake with a “heat burst.” Bake at 425 °F for 5 minutes to give the muffins a strong initial rise. Then reduce temperature to 350 °F (about 177 °C) and continue baking 11–13 minutes more, or until a toothpick inserted near the center comes out mostly clean.
- Cool. Let the muffins rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve & enjoy. These muffins are perfect warm or at room temperature.
Times & Yield
- Preparation Time: 10 minutes
- Cooking Time: 18 minutes (5 min at higher temp + 11–13 min at reduced)
- Total Time: 28 minutes
- Serving Size: 4 muffins
- Yield: 4 standard‑sized muffins
Nutrition (Estimates per Muffin)
- Calories: ~293 kcal
- Carbohydrates: ~54 g
- Protein: ~5 g
- Fat: ~7 g
- Saturated Fat: ~4 g
- Sugar: ~25 g
- Fiber: ~2 g
Tips, Variations & Serving Ideas
- Double the recipe: If you want more muffins, simply double all ingredients and use a standard 12‑cup muffin tin.
- Mini muffins: You can make about 10–12 mini muffins; skip the 5‑minute high heat burst and start checking doneness around 12 minutes.
- Apple variety: Use whatever firm apple you prefer — Honeycrisp, Braeburn, Pink Lady, or Granny Smith all work.
- Leftover pumpkin? Try my other pumpkin recipes like [small batch pumpkin bread] or [pumpkin chocolate chip muffins] (link to your own content).
- Storage & freezing: Keep at room temperature in an airtight container for up to 3–5 days. For freezing, wrap each muffin individually and store in a freezer bag for up to 3 months. Thaw at room temperature.
Why This Recipe Works
This recipe balances moisture and texture: the pumpkin puree gives softness, while the apple pieces provide small bursts of freshness. The high-then-lower heat bake method encourages a beautiful muffin top and proper lift. And because it’s just 4 muffins, it aligns with a “small batch” approach — ideal if you don’t want an entire dozen in one go.