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Small Batch Apple Pumpkin Streusel Muffins

Small Batch Apple Pumpkin Streusel Muffins
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Indulge in the cozy flavors of fall with these Small Batch Apple Pumpkin Streusel Muffins. Perfectly spiced and incredibly moist, these delightful muffins combine the sweetness of fresh apples with rich pumpkin puree, topped with a crunchy cinnamon streusel.

Ingredients

Scale
  • 3 tablespoons all-purpose flour
  • 1 ½ tablespoons cold unsalted butter, cut into cubes
  • 1 ½ tablespoons light brown sugar
  • 2 teaspoons granulated sugar
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • 1 ½ tablespoons full fat sour cream, room temperature
  • 5 tablespoons pure canned pumpkin
  • 1 tablespoon apple juice
  • 3 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh apple, cut into small cubes
  • 1/2 cup, plus 1 tablespoon all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. For the streusel topping, mix flour, cold butter, sugars, salt, and cinnamon in a bowl until it resembles coarse crumbs.
  3. In another bowl, whisk together sour cream, pumpkin, apple juice, sugars, egg yolk, and vanilla until smooth.
  4. In a separate bowl, sift together flour, baking soda, salt, and pumpkin pie spice.
  5. Gently fold the dry mixture into the wet ingredients until just combined; then fold in diced apples.
  6. Fill muffin cups three-quarters full and sprinkle streusel on top.
  7. Bake for 18 minutes or until golden brown and a toothpick comes out clean.

Nutrition

Find it online: https://kitchenmealplan.com/small-batch-apple-pumpkin-streusel-muffins/