Apple Pumpkin Streusel Muffins

Apple pumpkin streusel muffins came about on a cool October morning when I had leftover pumpkin purée from pie testing and a couple apples sitting on the counter. I decided to combine both fall favorites into one muffin recipe, topped with a buttery cinnamon crumb that reminded me of coffee shop treats but made right at home. That very first batch didn’t even last a full day—everyone in my house devoured them warm from the oven.

Since then, these muffins have become a seasonal staple in my kitchen. The pumpkin keeps them extra moist while the chopped apples add a burst of texture and sweetness in every bite. The cinnamon streusel? That’s the irresistible topping that makes these muffins feel a little extra special without any extra effort.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin purée – Brings rich moisture and subtle earthy sweetness to the base
• Apples – Add soft, juicy chunks and natural sweetness throughout the muffins
• All-purpose flour – Provides structure and holds everything together
• Baking soda – Helps the muffins rise beautifully
• Brown sugar – Adds a warm caramel flavor that pairs well with pumpkin and apples
• Granulated sugar – Balances the sweetness and helps with texture
• Ground cinnamon – Gives that classic fall spice profile
• Nutmeg & cloves – Bring depth and cozy flavor to the pumpkin base
• Eggs – Bind the batter and create a tender crumb
• Vegetable oil – Keeps the muffins moist and light
• Vanilla extract – Enhances all the warm, sweet flavors
• Butter – Used in the streusel topping for a crisp crumbly texture

Tools You’ll Need

• Mixing Bowls – I use one for the wet, one for the dry, and a small one for the streusel
• Whisk & Spatula – Whisk for the batter, spatula for folding in the apples gently
• Muffin Tin – Standard-size muffin tin works perfectly
• Paper Liners – Make cleanup easy and muffins easy to remove
• Cooling Rack – Helps the muffins cool evenly without getting soggy
• Pastry Cutter or Fork – Helps mix the streusel topping quickly and easily

Instructions

Step 1:

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2:

In a large mixing bowl I whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 3:

In another bowl I whisk the eggs, pumpkin purée, brown sugar, granulated sugar, oil, and vanilla until fully combined and smooth.

Step 4:

I slowly add the dry ingredients into the wet mixture, stirring just until combined. Then I fold in the peeled and diced apples.

Step 5:

To make the streusel topping, I combine flour, sugar, cinnamon, and melted butter in a small bowl. I mix it with a fork until crumbly.

Step 6:

I fill each muffin liner about ¾ full with the batter and generously sprinkle the streusel topping over each one.

Step 7:

I bake the muffins for 18 to 22 minutes until the tops are golden and a toothpick comes out clean.

Step 8:

Once out of the oven, I let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely—or enjoy warm!

Tips

I like using tart apples like Granny Smith for contrast, but sweet apples like Fuji work just as well

These muffins freeze beautifully—I let them cool completely before sealing them in a freezer bag

If I want a little extra flair, I drizzle a simple vanilla glaze over the cooled muffins

For a healthier twist, I’ve swapped half the flour for whole wheat with great results

Ways to Serve

Warm for breakfast with a hot cup of coffee or spiced chai

Packed in lunchboxes as a fall-inspired treat

Served with whipped cream or yogurt for a light dessert

Wrapped in parchment and tied with twine for homemade gifts

Sliced in half and toasted with a little butter for a cozy afternoon snack

Frequently Asked Questions

Can I use fresh pumpkin instead of canned in these Apple Pumpkin Streusel Muffins?

Yes as long as it’s well-puréed and not too watery. Canned pumpkin is more consistent in texture though.

Can I make Apple Pumpkin Streusel Muffins gluten-free?

Absolutely. I’ve had success using a 1:1 gluten-free flour blend in this recipe.

Do these muffins need to be refrigerated?

No they’re fine at room temperature for 2 to 3 days. For longer storage I refrigerate or freeze them.

See You in the Kitchen

I hope you enjoy baking these apple pumpkin streusel muffins as much as I do! They’re a fall favorite in my kitchen and always bring the warmest flavors to any morning or cozy afternoon. Let me know if you bake them—I’d love to hear your twist!

Happy Cooking!

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