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Pumpkin Apple Muffins with Cinnamon Sugar Streusel
5 from 21 votes

Pumpkin Apple Muffins with Cinnamon Sugar Streusel

Pumpkin Apple Muffins with Cinnamon Sugar Streusel blend moist pumpkin and finely chopped apples into a thick, spiced batter topped with a crisp cinnamon streusel. These muffins have tender crumb with warm notes from pumpkin pie spice and a textural contrast from the sweet streusel topping.

Prep Time
20 mins
Cook Time
28 mins
Total Time
48 mins
Servings: 9 muffins
Calories: 238 kcal
Course: Dessert, Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F. Prepare a 12-cup mufifn tray with 9 parchment paper liners.
  2. 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.
  3. In a medium bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Mix and set aside.
  4. Peel and core apple. Finely chop and set aside.
  5. 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.
  6. Fold in chopped apples.
  7. 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.
  8. Bake on center rack for 28-32 minutes, or until a toothpick comes out clean from the center of a mufifn.
  9. Allow to cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
  10. 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

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%)

Nutrition Facts

Serving: 9 muffins

Amount Per Serving

Calories 238

% 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.