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–+ servings

Small Batch Apple Pumpkin Streusel Muffins

Delicious muffins combining pumpkin and apple flavors with a delightful streusel topping, perfect for breakfast or a sweet afternoon snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 2 muffins
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons all-purpose flour Provides structure to the muffins.
  • 1.5 tablespoons unsalted butter Cold and cut into cubes, adds richness and moisture.
  • 1.5 tablespoons light brown sugar For a hint of caramel flavor.
  • 2 teaspoons granulated sugar Sweetens the muffins perfectly.
  • pinch salt Enhances the overall flavor profile.
  • 0.25 teaspoon ground cinnamon Brings warmth and spice notes.
  • 1.5 tablespoons diced apples Optional; adds texture and freshness.
  • 1.5 tablespoons full fat sour cream Room temperature, contributes moisture and richness.
  • 5 tablespoons pure canned pumpkin The star ingredient that gives flavor and color.
  • 1 tablespoon apple juice Adds moisture and a touch of acidity.
  • 3 tablespoons granulated sugar Sweetens the muffin batter.
  • 2 tablespoons light brown sugar For added depth of flavor.
  • 1 large egg yolk Room temperature, binds the ingredients together.
  • 0.5 teaspoon vanilla extract Enhances sweetness and aroma.
  • 0.5 cup fresh apple Cut into small cubes, provides bursts of fruity goodness.
  • 0.5 cup all-purpose flour Essential for structure and texture in the muffins.
  • 0.25 teaspoon baking soda Helps the muffins rise beautifully.
  • 0.125 teaspoon salt Balances sweetness in the batter.
  • 0.75 teaspoon pumpkin pie spice Infuses fall flavors throughout.

Method
 

  1. Prepare the Streusel Topping by mixing together 3 tablespoons of all-purpose flour, 1 ½ tablespoons of cold unsalted butter cut into cubes, 1 ½ tablespoons of light brown sugar, 2 teaspoons of granulated sugar, a pinch of salt, and ¼ teaspoon of ground cinnamon or pumpkin pie spice in a small bowl until crumbly.
  2. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
  3. In a medium bowl, combine 1 ½ tablespoons of full-fat sour cream at room temperature, 5 tablespoons of pure canned pumpkin, and 1 tablespoon of apple juice or orange juice with an egg yolk and ½ teaspoon of vanilla extract until smooth.
  4. In another bowl, whisk together ½ cup plus 1 tablespoon of all-purpose flour, ¼ teaspoon baking soda, and an eighth teaspoon salt along with three-quarters teaspoon pumpkin pie spice until well mixed.
  5. Gradually add the dry mixture into the wet ingredients until just combined; be careful not to overmix as this can lead to dense muffins.
  6. Gently fold in the cubed fresh apples before spooning the batter evenly into prepared muffin cups before sprinkling each muffin generously with prepared streusel topping.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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