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Small Batch Apple Pumpkin Streusel Muffins

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Indulge in the comforting flavors of fall with these Small Batch Apple Pumpkin Streusel Muffins. Perfect for cozy mornings or a delightful afternoon snack, these muffins feature a harmonious blend of rich pumpkin puree and tender apple chunks, all crowned with a buttery cinnamon streusel topping.

Ingredients

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  • 3 tablespoons all-purpose flour
  • 1 ½ tablespoons unsalted butter, cold and cut into cubes
  • 1 ½ tablespoons light brown sugar
  • 2 teaspoons granulated sugar
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • 1 ½ tablespoons diced apples (optional)
  • 1 ½ tablespoons full fat sour cream, room temperature
  • 5 tablespoons pure canned pumpkin
  • 1 tablespoon apple juice
  • 3 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh apple, cut into small cubes
  • 1/2 cup, plus 1 tablespoon all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 350°F (175°C).
  2. For the streusel topping: Mix flour, butter, brown sugar, granulated sugar, salt, and cinnamon until crumbly; set aside.
  3. For the muffin batter: In a bowl, whisk together sour cream, pumpkin puree, apple juice, sugars, egg yolk, and vanilla until smooth. In another bowl, combine flour, baking soda, salt, and pumpkin pie spice; gradually mix into wet ingredients until just combined. Gently fold in diced apples.
  4. Grease muffin tin or line with liners; divide batter among four cups and top with streusel.
  5. Bake for about 18 minutes or until a toothpick comes out clean.
  6. Allow cooling slightly before transferring to a wire rack.

Nutrition

Find it online: https://fastcookingtips.com/small-batch-apple-pumpkin-streusel-muffins/