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Small Batch Apple Pumpkin Streusel Muffins

Small Batch Apple Pumpkin Streusel Muffins for Cozy Mornings

Delight in Small Batch Apple Pumpkin Streusel Muffins, a perfect autumn treat blending apples and pumpkin for cozy mornings.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 4 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Can use whole wheat for added fiber.
  • 4 tablespoons Unsalted Butter Must be cold and cut into cubes.
  • 2 tablespoons Light Brown Sugar Can substitute with granulated sugar.
  • 2 tablespoons Granulated Sugar Sweetens the muffins.
  • 1/4 teaspoon Salt Essential for balance.
  • 1/2 teaspoon Ground Cinnamon or Pumpkin Pie Spice Use pumpkin pie spice for a spicier taste.
  • 1 cup Diced Apples Honeycrisp recommended.
  • 1/2 cup Full Fat Sour Cream Greek yogurt can be used as a substitute.
  • 1/2 cup Pure Canned Pumpkin Ensure it is 100% pumpkin.
  • 2 tablespoons Apple Juice Can replace with orange juice or water.
  • 1 large Egg Yolk Use room temperature.
  • 1 teaspoon Vanilla Extract Must be pure.
  • 1/2 teaspoon Baking Soda Ensure it is fresh.
For the Streusel Topping
  • 1/4 cup All-Purpose Flour Forms the base for streusel.
  • 2 tablespoons Unsalted Butter Must be cold.
  • 1 tablespoon Granulated Sugar Can use brown sugar for a richer flavor.
  • 1/2 teaspoon Ground Cinnamon Essential for that cozy fall taste.

Equipment

  • Muffin Pan
  • Mixing Bowls
  • Whisk
  • Fork

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the streusel topping ingredients and mix until resembling pea-sized crumbs.
  2. Preheat your oven to 425°F and line a muffin pan with 4 paper liners.
  3. In a large bowl, whisk together the wet ingredients until smooth and then fold in the diced apples.
  4. In a separate bowl, combine the dry ingredients and then fold them into the wet ingredients until just combined.
  5. Spoon the batter into the muffin liners and top generously with the streusel mixture.
  6. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 11-13 minutes.
  7. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 5mgIron: 4mg

Notes

Store in an airtight container for 3-5 days or freeze for later enjoyment.

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