Pumpkin Apple Muffins with Cinnamon Sugar Streusel
User Reviews
5
Pumpkin Apple Muffins with Cinnamon Sugar Streusel
Description
This recipe combines all-purpose flour, sugar, pumpkin pie spice, baking soda, and salt as the dry base. The wet ingredients include canned pumpkin, egg, and oil, which are mixed and folded with the dry ingredients to form a thick batter. Fresh, peeled, and finely chopped apple adds moisture and fruit sweetness. Muffin cups are filled three-quarters full, topped with a cinnamon sugar streusel made from sugar, flour, cinnamon, and cold butter cut in until crumbly.
Baking at 350°F produces muffins with a tender crumb and spiced flavor enhanced by the crunchy cinnamon streusel on top. The balance of pumpkin and apple offers moistness and fruity brightness. These are well suited for breakfast or a snack.
Notes indicate that making smaller muffins requires adjusting baking time and doubling the streusel for coverage. Nutrition facts are estimated based on the streusel and glaze inclusion, and can be adjusted according to preference.
Ingredients
- 1 + ¼ cups all-purpose flour (150 grams)
- ¾ cup granulated sugar (150 grams)
- 1.5 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg large
- ½ cup pumpkin canned
- ¼ cup avocado oil (or vegetable oil)
- 1 cup apple I used honeycrisp, finely chopped, peeled
STREUSEL TOPPING
- 2 TBSP sugar
- 1 TBSP all-purpose flour
- ¼ tsp ground cinnamon
- ½ TBSP butter cold
OPTIONAL VANILLA GLAZE
- ⅓ cup powdered sugar
- 1-2 tsp heavy cream plus extra to thin the glaze, or milk
- 2-3 drops vanilla extract pure
Instructions
- Preheat oven to 350°F. Prepare a 12-cup mufifn tray with 9 parchment paper liners.
- To make the streusel topping, combine sugar, flour, and cinnamon in a small bowl. Chop butter into small pieces and cut into sugar mixture until mixture resembles a mixture of coarse and small crumbs. (TIP: I typically use my hands for this step to really mix the cold butter through the streusel properly) LOVE streusel toppings? Feel free to double the batch and top your muffins with extra.
- In a medium bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Mix and set aside.
- Peel and core apple. Finely chop and set aside.
- In a large bowl, combine egg, pumpkin, and oil. Whisk with a fork until incorporated, then add flour mixture. Mix with a fork until just moistened. Batter will be THICK.
- Fold in chopped apples.
- Use a tablespoon to evenly spoon batter into muffin liners. Approx. 1 + 1/2 TBSP per muffin, or about 3/4 the way full. Sprinkle streusel on top.
- Bake on center rack for 28-32 minutes, or until a toothpick comes out clean from the center of a mufifn.
- Allow to cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
- While your muffins cool, whisk together the optional vanilla glaze. Simply combine powdered sugar with milk/cream and whisk until desired consistency is reached. Flavor with vanilla, to taste, and drizzle over cooled muffins.
Notes
- For smaller muffins, increase streusel topping amount and monitor baking time carefully as they will bake faster.
- Nutrition information is estimated for muffins with both streusel and optional vanilla glaze; adjust as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 143mg | 6% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 2172IU | 43% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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