Apple Pumpkin Streusel Muffins
Irresistible Apple Pumpkin Streusel Muffins with a crunchy cinnamon topping, perfect for fall baking.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1/4 teaspoon ground cloves optional
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted (or neutral oil)
- 1 cup pumpkin puree
- 1 cup tart apples diced (such as Granny Smith or Honeycrisp)
- 1 teaspoon vanilla extract
- For the streusel: 1/2 cup all-purpose flour 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/4 cup cold butter (cut into small pieces)
Instructions
- Preheat the oven to 350°F (175°C).
- In one bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix together the eggs, granulated sugar, brown sugar, pumpkin puree, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the diced apples gently.
- Line a muffin tin with liners and fill each cup about three-quarters full with batter.
- In a separate bowl, mix the streusel ingredients until crumbly and sprinkle on top of each muffin.
- Bake for 18-20 minutes, or until golden brown and a skewer comes out clean.
- Let them cool in the pan for a few minutes before transferring them to a wire rack.
Notes
Don't overmix the batter to avoid tough muffins. Use cold butter for a chunkier, crunchier streusel topping.