Indulge in the perfect fall treat with these delectable Apple Pumpkin Streusel Muffins! Bursting with flavors of pumpkin and apples, these muffins feature a crunchy streusel topping that's hard to resist. Discover how easy it is to whip up this delightful recipe, perfect for breakfast or a cozy snack. Click through to explore the full recipe and impress your family and friends with your baking skills!
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 medium apple, peeled and diced (like Honeycrisp or Granny Smith)
1/2 cup chopped walnuts (optional)
Streusel Topping:
1/2 cup rolled oats
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter, cut into small cubes
![- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt For the dry ingredients, I use a mix of all-purpose and whole wheat flour. This adds flavor and fiber. Baking powder and baking soda help the muffins rise. Cinnamon, nutmeg, and ginger give that warm, cozy taste we love in fall. Salt enhances all the flavors. - 1 cup pumpkin puree - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 medium apple, peeled and diced - 1/2 cup chopped walnuts (optional) For the wet ingredients, I always choose pumpkin puree for its rich, smooth texture. Brown sugar adds a nice depth of flavor. Granulated sugar keeps the muffins sweet. Vegetable oil keeps them moist. Eggs help bind everything together. A splash of vanilla gives a lovely aroma. Diced apples add sweetness and crunch. Walnuts are optional but add great texture. - 1/2 cup rolled oats - 1/3 cup packed brown sugar - 1/4 cup all-purpose flour - 1/4 teaspoon ground cinnamon - 2 tablespoons cold butter, cut into small cubes For the streusel, rolled oats give a hearty crunch. Brown sugar adds sweetness and depth. A bit of all-purpose flour helps bind the topping. Cinnamon ties in the warm flavors. Cold butter creates those lovely, crumbly bits we all enjoy on top of the muffins. For the full recipe, check out the details above! Start by preheating your oven to 350°F (175°C). This step ensures even baking. Line a standard muffin tin with paper liners. This helps with easy serving and cleanup. In a large mixing bowl, whisk together the following dry ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt Make sure these ingredients mix well. This step helps to evenly distribute the leavening agents and spices. In another bowl, whisk together these wet ingredients until smooth: - 1 cup pumpkin puree - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mixing them well ensures a uniform texture. Carefully pour the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold the two together. Do this until just combined. Overmixing can make the muffins tough. Gently fold in the diced apple and, if you like, the chopped walnuts. This adds nice texture and flavor. In a small bowl, combine: - 1/2 cup rolled oats - 1/3 cup packed brown sugar - 1/4 cup all-purpose flour - 1/4 teaspoon ground cinnamon Use a fork or pastry cutter to mix in 2 tablespoons of cold butter. You want it to form coarse crumbs. This will be your delightful streusel topping. Carefully divide the muffin batter among the prepared muffin cups. Fill each about 2/3 full. This allows the muffins to rise nicely. Generously sprinkle the streusel on top of each muffin. Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes. The muffins are done when a toothpick comes out clean or with a few moist crumbs. After baking, let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delicious muffins warm! For the full recipe, check [Full Recipe]. To get the best muffins, follow these simple tips: - Use fresh ingredients: Check the dates on your baking powder and baking soda. Freshness matters. - Don’t overmix: Mix just until combined. This keeps your muffins soft. - Fill cups properly: Only fill the muffin cups two-thirds full. This allows room to rise. - Rotate the pan: Halfway through baking, give your muffin tin a turn. This helps them bake evenly. You can swap ingredients based on what you have: - Flours: You can use all-purpose flour only. Whole wheat gives more fiber but is not a must. - Sugars: Use coconut sugar or maple syrup instead of brown sugar for a different taste. - Oils: You can replace vegetable oil with melted coconut oil. It adds a nice flavor. - Apples: If you can't find Honeycrisp or Granny Smith, any firm apple works fine. A great muffin texture is key: - Room temperature eggs: Use eggs that are not cold. This helps the batter mix better. - Moisture balance: Ensure you use enough pumpkin puree. It keeps muffins moist. - Don’t skip the streusel: The topping adds crunch and flavor. It makes each bite special. For the full recipe, check the [Full Recipe] section above. {{image_4}} I love to change my muffins with the seasons. For fall, I use pumpkin spice. This adds a warm flavor that makes the muffins cozy. You can also switch to apple cinnamon for spring. Just add more cinnamon and some extra apples for a fresh taste. These flavors really make the muffins special. If you need gluten-free muffins, you can swap the flour. Use a gluten-free flour blend instead. This works well in the recipe. For nut-free options, skip the walnuts or use seeds like pumpkin seeds. These changes keep the muffins safe for everyone to enjoy. Want to add more fun? Try mixing in chocolate chips. They melt and create a sweet surprise in each bite. Dried fruits like cranberries or raisins also work great. They add chewiness and extra flavor. Feel free to get creative with your mix-ins! For the full recipe, check the section above. To keep your apple pumpkin streusel muffins fresh, store them in an airtight container. This prevents air from making them dry. You can keep them at room temperature for about three days. If you want them to last longer, try refrigerating them. Just make sure to wrap them tightly to avoid extra moisture. Freezing muffins is an easy way to save some for later. Allow the muffins to cool completely first. Then, wrap each muffin in plastic wrap. Place the wrapped muffins into a freezer bag or container. They can last in the freezer for up to three months. When you're ready to enjoy one, just pull it out and let it thaw at room temperature. Reheating your muffins brings back their warm, fresh taste. If you want to heat them in the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. You can also microwave them for 15 to 30 seconds. Just be careful not to overheat, or they may become tough. Enjoy your muffins warm and soft, just like when they were fresh! Apple pumpkin streusel muffins are tasty treats that blend pumpkin puree and fresh apples. They have a soft texture and a crunchy topping made of oats and sugar. These muffins are perfect for fall, but you can enjoy them all year. They are easy to make and great for breakfast or snacks. Yes, you can make these muffins ahead of time. They store well in an airtight container for up to three days. You can also freeze them for up to three months. To enjoy, just thaw and warm them in the oven. This way, you can have fresh muffins any time. To check if the muffins are done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, they are ready. The tops should also be golden brown. If they look wet or doughy, give them a few more minutes in the oven. Yes, you can use fresh pumpkin instead of canned pumpkin puree. Just cook the pumpkin until soft, then blend it until smooth. You need about one cup of fresh pumpkin for this recipe. This gives a fresh taste to your muffins. For the best results, make sure it is well pureed. For the complete recipe, check out the [Full Recipe]. We explored how to make delicious Apple Pumpkin Streusel Muffins with simple steps. First, we looked at the dry and wet ingredients, plus the streusel topping. Then, you learned how to mix everything and bake to perfection. I also shared tips for texture, variations, and storing your muffins. These muffins are easy to adapt and great for any occasion. Enjoy baking and sharing these treats with others! You will impress everyone with your skills in the kitchen. Happy baking!](https://roastedflavors.com/wp-content/uploads/2025/07/0ac0500a-fc2d-4a48-b925-e60665dfdce1-300x300.webp)