There is nothing quite as cozy and satisfying as waking up to warm, freshly baked Apple Pumpkin Streusel Muffins (Small Batch) Recipe that fill your kitchen with the scents of autumn spices and sweet apples. This delicious and perfectly portioned recipe combines tender pumpkin muffins bursting with juicy chunks of apple and a buttery, cinnamon-spiced streusel topping that cracks delightfully with every bite. It’s the ideal treat to enjoy with your morning coffee or afternoon tea, making any day feel like a special fall celebration.
Ingredients You’ll Need
Each ingredient in this Apple Pumpkin Streusel Muffins (Small Batch) Recipe plays a vital role, creating a harmonious blend of flavors and textures that are both comforting and exciting. From the rich pumpkin and sweet apples to the fragrant spices and crumbly streusel, these simple components are essential to achieving muffin perfection.
- Pumpkin purée: Adds moistness and that signature fall flavor while keeping muffins tender.
- Brown sugar: Infuses a deep caramel sweetness that complements the pumpkin beautifully.
- Granulated sugar: Balances the brown sugar, giving subtle sweetness without overpowering.
- Egg: Provides structure and richness for the perfect muffin crumb.
- Vegetable oil: Keeps the muffins moist and soft without heaviness.
- Vanilla extract: Enhances all the warm spices and naturally sweet notes.
- All-purpose flour: Forms the base of the muffins, giving them their body and texture.
- Baking soda and baking powder: Create a light, airy lift ensuring fluffy muffins.
- Salt: Balances sweetness and enhances all the flavors.
- Ground cinnamon, nutmeg, and ginger: Bring cozy warmth and spice that define these muffins.
- Chopped peeled apple: Adds a fresh crunch and juicy bursts of flavor inside the batter.
- Cold unsalted butter (for streusel): Creates a delicate crumbly topping that adds texture and richness.
How to Make Apple Pumpkin Streusel Muffins (Small Batch) Recipe
Step 1: Prep Your Oven and Muffin Pan
Get your oven preheated to 350°F and line a muffin pan with six liners. This preparation ensures even baking and makes cleanup a breeze, setting you up for muffin success from the start.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, egg, vegetable oil, and vanilla extract until nice and smooth. This mixture forms the flavorful and moist base for your muffins.
Step 3: Combine the Dry Ingredients
Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a separate bowl. Combining the spices evenly with the flour ensures each muffin gets that perfect cozy spice blend.
Step 4: Bring Wet and Dry Together
Pour the dry ingredients into the wet ingredients and gently stir just until combined. Avoid overmixing so your muffins stay tender and soft.
Step 5: Fold in the Apples
Carefully fold in the finely chopped peeled apples, making sure to evenly distribute their juicy sweetness throughout the batter.
Step 6: Divide Batter and Prepare Streusel
Evenly divide the batter among the six muffin cups. Then in a small bowl, mix the streusel topping ingredients—flour, brown sugar, cinnamon, and cold cubed butter—with a fork or your fingers until the mixture is crumbly.
Step 7: Sprinkle Streusel and Bake
Sprinkle the streusel topping evenly over each muffin and pop the pan in the oven. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean, signaling those muffins are perfectly baked.
Step 8: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This rest period allows the muffins to set without losing any of their tender crumb allure.
How to Serve Apple Pumpkin Streusel Muffins (Small Batch) Recipe
Garnishes
Top these muffins with a light dusting of powdered sugar or a drizzle of maple glaze for an elegant finish that adds sweetness and visual appeal, making them irresistible at first glance.
Side Dishes
Pair your Apple Pumpkin Streusel Muffins with a cozy cup of chai tea or freshly brewed coffee to complement the warm spices perfectly. For breakfast, serve alongside creamy yogurt or a fresh fruit salad for contrast and balance.
Creative Ways to Present
For entertaining, serve the muffins on a rustic wooden board surrounded by cinnamon sticks and apple slices. Wrap them individually in parchment paper tied with twine for lovely take-home gifts or a charming brunch spread.
Make Ahead and Storage
Storing Leftovers
Store your Apple Pumpkin Streusel Muffins (Small Batch) Recipe in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them for up to four days without losing that tender texture.
Freezing
You can freeze these muffins by wrapping them individually in plastic wrap and placing them in a freezer bag. They keep well for up to three months and can be thawed overnight in the fridge for a quick breakfast treat.
Reheating
To revive the moisture and warmth, reheat muffins in a toaster oven or microwave for about 20 seconds. This quick step makes them taste freshly baked all over again.
FAQs
Can I substitute the vegetable oil with butter?
Absolutely! Melted butter or coconut oil can be used instead of vegetable oil to add a subtle richness and different flavor profile to your Apple Pumpkin Streusel Muffins (Small Batch) Recipe.
What type of apples work best in this recipe?
Sweet and firm apples like Honeycrisp or Fuji are ideal because they hold their shape and provide a lovely texture contrast without turning mushy inside the muffins.
Is it okay to use canned pumpkin purée?
Yes! Canned pumpkin purée is perfect for this recipe, providing consistent flavor and moisture, making your muffin-making process easier and just as delicious.
Can I double the recipe to make more muffins?
Definitely. Simply double all the ingredients and bake using two muffin pans or batches. Just keep baking times similar but check with a toothpick as oven temperatures may vary.
Can these muffins be made gluten-free?
Yes, swap the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. This way, you keep the texture and taste while making the recipe suitable for gluten sensitivity.
Final Thoughts
Making the Apple Pumpkin Streusel Muffins (Small Batch) Recipe is like wrapping yourself in a warm, delicious hug from the very first bite. Whether you’re indulging in a quiet morning or looking to impress friends with a simple yet stunning baked treat, these muffins bring joy and seasonal magic straight to your kitchen. I can’t wait for you to try them and see how quickly they become a favorite go-to for cozy moments throughout the year!
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Apple Pumpkin Streusel Muffins (Small Batch) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Pumpkin Streusel Muffins are a delightful small-batch treat perfect for breakfast or a snack. Moist and flavorful, they combine the warm spices of fall with tender chunks of apple and a crumbly streusel topping, offering a delicious balance of sweet and spiced flavors in every bite.
Ingredients
For the Muffins:
- 1/2 cup canned pumpkin purée
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/2 cup finely chopped peeled apple (such as Honeycrisp or Fuji)
For the Streusel:
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon cold unsalted butter, cubed
Instructions
- Prepare Oven and Muffin Pan: Preheat the oven to 350°F (175°C) and line a muffin pan with 6 paper liners to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, egg, vegetable oil, and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger, ensuring the spices and leavening agents are evenly distributed.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, taking care not to overmix to maintain muffin tenderness.
- Add Apples: Fold in the finely chopped peeled apple to distribute it evenly throughout the batter for added texture and sweetness.
- Fill Muffin Cups: Divide the batter evenly among the 6 prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Prepare Streusel Topping: In a small bowl, combine the streusel ingredients—flour, brown sugar, cinnamon, and cold cubed butter. Use a fork or your fingers to mix until the mixture becomes crumbly.
- Sprinkle Streusel: Evenly sprinkle the streusel topping over each muffin, covering the surface for a sweet, crunchy finish.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the muffins are fully baked.
- Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use sweet, firm apples like Honeycrisp or Fuji for best texture and flavor.
- You can substitute melted butter or coconut oil for the vegetable oil if you prefer a different flavor or texture.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days to maintain freshness.
