1. Can I use a different type of apple for this recipe?

Yes, you can definitely use a different type of apple! While Honeycrisp apples are recommended for their sweet-tart balance and ability to hold up well in baking, you can swap them with varieties like Granny Smith, Fuji, or Gala. Just choose an apple you enjoy eating and one that retains its texture after baking.

2. Can I make these muffins gluten-free?

Absolutely! To make Apple Pumpkin Streusel Muffins gluten-free, simply swap the all-purpose flour with a gluten-free 1:1 flour blend. This ensures that the texture of the muffins remains soft and tender, just like the original recipe.

3. Can I substitute Greek yogurt for the sour cream?

Yes, Greek yogurt can be used as a substitute for sour cream. It provides a similar texture and tang, making it a perfect alternative in this recipe. Choose full-fat Greek yogurt for the best results.

4. How should I store these muffins?

Apple Pumpkin Streusel Muffins can be stored at room temperature in an airtight container for 3-5 days. If you'd like to keep them longer, you can freeze them by wrapping each muffin in plastic wrap and placing them in a freezer bag. They will stay fresh for up to 3 months, and you can thaw them at room temperature when you're ready to enjoy them.

Apple Pumpkin Streusel Muffins – Easy Fall Recipe

Name: Apple Pumpkin Streusel Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 3 tablespoons all-purpose flour (for streusel topping); 1 ½ tablespoons unsalted butter, cold and cut into cubes (for streusel topping); 1 ½ tablespoons light brown sugar (for streusel topping); 2 teaspoons granulated sugar (for streusel topping); Pinch of salt (for streusel topping); ¼ teaspoon ground cinnamon (or pumpkin pie spice for streusel topping); 1 ½ tablespoons diced apples (for streusel topping); 1 ½ tablespoons full-fat sour cream (for muffin batter); 5 tablespoons pure canned pumpkin (for muffin batter); 1 tablespoon apple juice (or orange juice or water for muffin batter); 3 tablespoons granulated sugar (for muffin batter); 2 tablespoons light brown sugar (for muffin batter); 1 large egg yolk (for muffin batter); ½ teaspoon vanilla extract (for muffin batter); ½ cup fresh apple, cut into small cubes (for muffin batter); ½ cup, plus 1 tablespoon all-purpose flour (for muffin batter); ¼ teaspoon baking soda (for muffin batter); ⅛ teaspoon salt (for muffin batter); ¾ teaspoon pumpkin pie spice (for muffin batter)

Description

These Apple Pumpkin Streusel Muffins are a delicious fall treat that combines the flavors of pumpkin and fresh apples, topped with a buttery streusel. Perfect for breakfast or a cozy snack!

Ingredients

Scale

3 tablespoons all-purpose flour (for streusel topping)
1 ½ tablespoons unsalted butter, cold and cut into cubes (for streusel topping)
1 ½ tablespoons light brown sugar (for streusel topping)
2 teaspoons granulated sugar (for streusel topping)
Pinch of salt (for streusel topping)
¼ teaspoon ground cinnamon (or pumpkin pie spice for streusel topping)
1 ½ tablespoons diced apples (for streusel topping)
1 ½ tablespoons full-fat sour cream (for muffin batter)
5 tablespoons pure canned pumpkin (for muffin batter)
1 tablespoon apple juice (or orange juice or water for muffin batter)
3 tablespoons granulated sugar (for muffin batter)
2 tablespoons light brown sugar (for muffin batter)
1 large egg yolk (for muffin batter)
½ teaspoon vanilla extract (for muffin batter)
½ cup fresh apple, cut into small cubes (for muffin batter)
½ cup, plus 1 tablespoon all-purpose flour (for muffin batter)
¼ teaspoon baking soda (for muffin batter)
⅛ teaspoon salt (for muffin batter)
¾ teaspoon pumpkin pie spice (for muffin batter)

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Instructions

Preheat the oven to 425°F (220°C). Line a muffin pan with 4 muffin liners.
In a small bowl, combine the flour, butter, both sugars, cinnamon, and salt for the streusel. Use a fork or your fingers to mix the butter into the dry ingredients until it forms pea-sized clumps. Stir in the diced apples and refrigerate the streusel topping until ready to use.
In a medium bowl, whisk together the sour cream, pumpkin, apple juice, granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth. Stir in the fresh apple cubes.
In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
Evenly divide the batter among the muffin liners and top each muffin with a generous amount of streusel topping.
Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 11-13 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins.
If you prefer, you can substitute Greek yogurt for sour cream.
For a gluten-free version, use a 1:1 gluten-free flour blend.
Use firm apples like Honeycrisp for the best texture and flavor.
Start the baking at high heat to get a nice muffin top, then lower the heat to finish baking.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 293 kcal
Sugar: 25g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0.2g
Carbohydrates: 54g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg