Name: Small Batch 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); 1 ½ tablespoons cold unsalted butter (for streusel); 1 ½ tablespoons light brown sugar (for streusel); 2 teaspoons granulated sugar (for streusel); pinch salt (for streusel); 1/4 teaspoon ground cinnamon (or pumpkin pie spice) (for streusel); 1 ½ tablespoons diced apples (optional; reserved from below); 1 ½ tablespoons full fat sour cream, room temperature; 5 tablespoons pure canned pumpkin; 1 tablespoon apple juice (or orange juice or water); 3 tablespoons granulated sugar (for muffins); 2 tablespoons light brown sugar (for muffins); 1 large egg yolk, room temperature; 1/2 teaspoon vanilla extract; 1/2 cup fresh apple, cut into small cubes (I use Honeycrisp; Dice about 1 ½ tablespoons smaller for the streusel); 1/2 cup, plus 1 tablespoon all-purpose flour (for muffins); 1/4 teaspoon baking soda; 1/8 teaspoon salt (for muffins); 3/4 teaspoon pumpkin pie spice (for muffins)

Description

Indulge in the cozy flavors of fall with these delightful Small Batch Apple Pumpkin Streusel Muffins. Infused with creamy pumpkin puree and studded with juicy apple chunks, each muffin is topped with a buttery cinnamon streusel that adds a satisfying crunch. This easy-to-make recipe yields just four muffins, making it perfect for a quick breakfast or an afternoon snack without any leftover guilt.

Ingredients

Scale

3 tablespoons all-purpose flour (for streusel)
1 ½ tablespoons cold unsalted butter (for streusel)
1 ½ tablespoons light brown sugar (for streusel)
2 teaspoons granulated sugar (for streusel)
pinch salt (for streusel)
1/4 teaspoon ground cinnamon (or pumpkin pie spice) (for streusel)
1 ½ tablespoons diced apples (optional; reserved from below)
1 ½ tablespoons full fat sour cream, room temperature
5 tablespoons pure canned pumpkin
1 tablespoon apple juice (or orange juice or water)
3 tablespoons granulated sugar (for muffins)
2 tablespoons light brown sugar (for muffins)
1 large egg yolk, room temperature
1/2 teaspoon vanilla extract
1/2 cup fresh apple, cut into small cubes (I use Honeycrisp; Dice about 1 ½ tablespoons smaller for the streusel)
1/2 cup, plus 1 tablespoon all-purpose flour (for muffins)
1/4 teaspoon baking soda
1/8 teaspoon salt (for muffins)
3/4 teaspoon pumpkin pie spice (for muffins)

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Instructions

Preheat the oven to 350°F (175°C) and prepare your muffin tin.
For the streusel topping, mix flour, cold butter, sugars, salt, and cinnamon until crumbly; add reserved diced apples if desired.
In a separate bowl, whisk together sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth.
Combine dry ingredients in another bowl and then mix into the wet ingredients gently; fold in apple cubes.
Spoon the batter into the muffin tin and top with streusel.
Bake for about 18 minutes or until golden brown; cool slightly before serving.

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

Nutrition

Serving Size: 1 muffin (50g)
Calories: 175
Sugar: 12g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg