Small Batch Apple Pumpkin Streusel Muffins

If you’re looking for a delightful treat that captures the essence of fall, you’ve come to the right place! These Small Batch Apple Pumpkin Streusel Muffins are not only easy to whip up but also perfect for cozy mornings or sweet afternoons. They blend the warmth of pumpkin with juicy apple chunks and a sprinkle of cinnamon streusel on top. What’s more, they make just enough for a small gathering or a quiet day at home.

This recipe is one of my all-time favorites because it combines two seasonal favorites—apples and pumpkins—into a warm muffin that’s sure to bring smiles. Whether you’re serving them at breakfast, enjoying them as an afternoon snack, or sharing them with friends during a weekend brunch, these muffins will quickly become a beloved addition to your recipe collection.

Why You’ll Love This Recipe

• Quick and Easy: Whip these muffins up in just 10 minutes of prep time, making them perfect for busy mornings.
• Family-Friendly: Everyone loves the comforting flavors of apple and pumpkin, making it a crowd-pleaser for kids and adults alike.
• Perfectly Portion-Controlled: With only four muffins per batch, it’s an ideal recipe for small households or anyone who wants just a few treats.
• Make-Ahead Convenience: These muffins store well and can be enjoyed throughout the week—just pop them in the microwave for a quick warm-up!
• Delicious Flavor: The combination of fresh apples and pumpkin with warm spices creates a cozy flavor explosion that truly embodies fall.

Ingredients You’ll Need

These muffins come together with simple, wholesome ingredients that you probably already have in your pantry. Here’s what you’ll need:

For the Streusel Topping

• 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 (or pumpkin pie spice)
• 1 ½ tablespoons diced apples (optional; reserved from below)

For the Muffins

• 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
• 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 (I use Honeycrisp)
• 1/2 cup, plus 1 tablespoon all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon pumpkin pie spice

Variations

This recipe is quite flexible! Here are some fun ways to switch things up:

• Add nuts: Toss in some chopped walnuts or pecans for extra crunch and flavor.
• Go gluten-free: Substitute all-purpose flour with your favorite gluten-free blend to make these muffins suitable for gluten-sensitive friends.
• Switch up the fruit: Try adding diced pears or cranberries instead of apples for a different fruity twist.
• Make it dairy-free: Use plant-based yogurt instead of sour cream to keep these muffins dairy-free while still creamy.

How to Make Small Batch Apple Pumpkin Streusel Muffins

Step 1: Prepare the Streusel

Start by making the streusel topping. In a small bowl, mix together the flour, cold butter cubes, light brown sugar, granulated sugar, salt, and cinnamon. Use your fingers or a fork to mix until crumbly. This step adds that delightful crunch on top!

Step 2: Mix Wet Ingredients

In another bowl, combine the sour cream, pumpkin puree, apple juice (or orange juice), granulated sugar, light brown sugar, egg yolk, and vanilla extract. Whisk until smooth. This mixture brings moisture and richness to your muffins.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Mixing dry ingredients first ensures even distribution of leavening agents throughout your batter.

Step 4: Combine Everything Together

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix! Fold in those tiny apple cubes last so they stay intact in your batter.

Step 5: Bake Your Muffins

Preheat your oven to 350°F (175°C). Divide the batter evenly among muffin cups lined with paper liners or greased. Top each muffin generously with streusel topping. Bake for about 18 minutes until golden brown and a toothpick inserted comes out clean.

Step 6: Cool and Enjoy!

Let your muffins cool in the pan for five minutes before transferring them to a wire rack. This will help set their shape while keeping them fluffy inside. Enjoy these warm with coffee or tea—they’re simply irresistible!

Pro Tips for Making Small Batch Apple Pumpkin Streusel Muffins

Baking is a joy, and with these simple tips, you’ll ensure your muffins are perfectly fluffy and delicious every time!

• Use cold butter for the streusel: Cold butter creates a crumbly texture that gives your streusel that delightful crunch. It helps prevent the butter from melting too much during mixing, which is key to achieving the right consistency.
• Don’t skip the sour cream: Incorporating sour cream adds moisture and richness to your muffins, giving them a tender crumb. Plus, it enhances the flavor without making them too sweet.
• Opt for fresh spices: Using fresh ground cinnamon or pumpkin pie spice can elevate the flavor profile of your muffins. Fresh spices have more potency, ensuring that each bite is packed with cozy autumn goodness.
• Measure flour accurately: Spoon and level your flour instead of scooping directly from the bag. This prevents overpacking and ensures your muffins aren’t dense or dry.
• Let them cool slightly before serving: Allowing your muffins to cool for about five minutes after baking helps set their structure and makes them easier to remove from the pan without falling apart.

How to Serve Small Batch Apple Pumpkin Streusel Muffins

These delightful muffins make for a wonderful breakfast treat or an afternoon snack! Here are some ideas on how to present them beautifully.

Garnishes

• A dusting of powdered sugar: A light sprinkle of powdered sugar adds a touch of sweetness and makes your muffins look extra inviting.
• Chopped nuts: Sprinkle some toasted walnuts or pecans on top for an added crunch and nutty flavor that complements the apple and pumpkin beautifully.

Side Dishes

• Warm maple syrup: Drizzle some warm maple syrup over your muffins for an extra sweet touch that pairs perfectly with pumpkin flavors.
• Yogurt parfait: Serve alongside a simple yogurt parfait made with layers of yogurt, granola, and fresh fruit for a refreshing contrast in textures.
• Hot tea or coffee: Pair these muffins with a steaming cup of tea or coffee. The warm beverages bring out the spices in the muffins while providing a cozy vibe.
• Fruit salad: A light fruit salad with seasonal fruits like pears and berries offers freshness that balances out the richness of the muffins.

Enjoy these Small Batch Apple Pumpkin Streusel Muffins any time you need a little warmth in your day!

Make Ahead and Storage

These Small Batch Apple Pumpkin Streusel Muffins are perfect for meal prep! You can whip them up ahead of time and enjoy them throughout the week or save some for later.

Storing Leftovers

• Store muffins in an airtight container at room temperature for up to 2 days.
• For longer storage, place them in the refrigerator, where they will last for about a week.

Freezing

• Allow muffins to cool completely before freezing.
• Wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag or container.
• They can be stored in the freezer for up to 3 months.

Reheating

• To reheat from frozen, remove the muffin and let it thaw at room temperature for about 30 minutes.
• Warm in the microwave for 15-20 seconds or until heated through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10-12 minutes.

FAQs

Here are some common questions about Small Batch Apple Pumpkin Streusel Muffins:

Can I substitute the pumpkin puree?

Absolutely! If you don’t have pumpkin puree on hand, you can use mashed banana or applesauce as a substitute. However, keep in mind this may slightly change the flavor and texture.

How do I make Small Batch Apple Pumpkin Streusel Muffins gluten-free?

To make these muffins gluten-free, replace all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check if your baking powder is also gluten-free.

Can I add nuts to my Small Batch Apple Pumpkin Streusel Muffins?

Yes! Chopped walnuts or pecans make a delicious addition. Just fold them into the batter along with the apple chunks before baking.

Final Thoughts

I hope you feel inspired to try these Small Batch Apple Pumpkin Streusel Muffins! They’re cozy, delicious, and perfect for any fall morning or as a sweet treat during the day. Enjoy baking them and savoring every bite. Happy cooking!