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Small Batch Apple Pumpkin Streusel Muffins

Cozy Small Batch Apple Pumpkin Streusel Muffins for Fall Bliss

Enjoy these Small Batch Apple Pumpkin Streusel Muffins, perfect for cozy fall mornings with delightful flavors.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 4 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 tablespoons unsalted butter or coconut oil for dairy-free
  • 1 cup all-purpose flour can substitute with gluten-free blend
  • 1 2 light brown sugar swap with coconut sugar if desired
  • 1 tablespoon granulated sugar or a sugar alternative
  • 0.5 teaspoon salt just a pinch
  • 0.5 teaspoon ground cinnamon or pumpkin pie spice
  • 0.5 cup diced apples firm varieties like Honeycrisp
  • 1.5 tablespoons full fat sour cream Greek yogurt can substitute
  • 5 tablespoons pure canned pumpkin not pumpkin pie filling
  • 1 tablespoon apple juice can use orange juice or water
  • 1 egg yolk egg yolk
  • 0.5 teaspoon vanilla extract don’t skip this step!
  • 0.25 teaspoon baking soda
  • 0.75 teaspoon pumpkin pie spice customize to taste
For the Streusel Topping
  • 3 tablespoons granulated sugar or a sugar alternative
  • 3 tablespoons all-purpose flour can substitute with gluten-free blend
  • 2 tablespoons light brown sugar
  • 0.25 teaspoon ground cinnamon
  • 0.5 cup diced apples for added texture
  • 1.5 tablespoons unsalted butter or coconut oil for dairy-free

Equipment

  • Muffin pan
  • Medium bowl
  • mixing spoon
  • whisk

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine brown sugar, granulated sugar, all-purpose flour, a pinch of salt, and cinnamon. Cut in unsalted butter until crumbly. Fold in diced apples and refrigerate.
  2. Preheat your oven to 425°F (220°C) and line muffin pan with paper liners.
  3. In another bowl, whisk together sour cream, pumpkin, apple juice, brown sugar, granulated sugar, egg yolk, and vanilla until smooth. Stir in the remaining diced apples.
  4. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Fold into the wet mixture until combined.
  5. Spoon batter into liners, filling each about two-thirds full. Top with streusel mixture.
  6. Bake for 5 minutes at 425°F (220°C), then lower to 350°F (175°C) and bake for an additional 11-13 minutes. Check with a toothpick.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Use fresh ingredients for best results. Monitor baking closely to avoid overbaking.

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